Serimuka

Serimuka

I learnt how to make Serimuka about 5 months ago. Whenever there is a cell group I make serimuka and share with my friends. All of them were happy to receive this kueh.

I am of course delighted to share with you how I make it.

Serimuka

Ingredients:

Rice Layer

300g glutinous rice, wash and soak in water for 4 hours(over night), drain.

180 ml coconut milk

1tsp salt

1tbsp sugar

Egg Custard Layer

3 large eggs

4 tbsp flour

4 tbsp rice flour

350 coconut milk

150 g castor sugar

1/2 tsp pandan paste

1/4 tsp salt

green colouring

Method

1. Drain rice and steam on 22 cm tray for 20 minutes.

2.Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well.

Steam for another 20-25 minutes or till cooked.

3.Using a spoon, press cooked glutinous rice firmly and use another tray to level pressed rice.

4.Sieve the flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color, salt and sugar.

5.Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10-15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10-15 minutes until cooked. ( steaming time varies depending on the ehat of steamer)

I used low medium heat to steam so that the surface looked smooth.

6. Cut serimuka into serving slices when cooled.

By the way, I wish to thank Jinhooi for sharing this recipe with me. (http://jinhooi.blogspot.com)

mango sago or japanese pearls

This dessert has been a popular dessert back in Singapore and KL even in Asia. I love it because it reminds me of the smell of traditional dessert back home. Last month, my first attempt at Mango Sago tasted good.( it's real good) My 3 year old daughter, Chelsea wanted more. she said to me: ' Mum, I like it, can you make it again for me'. (how sweet!). This was my second attempt, obviously it tasted Yummy.

so on Saturday 20th December, we invited a couple Sue & Les, Rossa been our guest of honour, to have dinner with us at home. I had in mind to treat them with this traditional dessert.
And I decided that the dinner theme was 'The taste of Singapore and Malaysia' plus ' The Spirit of Christmas'. I had prepared for them, Entree : Satay Chicken, Main: Nasi Lemak & Garlic Prawn. (email me for recipe) and glass of white wine. (Boutique wine exclusively for Charles Sturt University)

Obviously, Sue and Les enjoyed the dinner, I think particularly Mango Sago dessert. Sue and Les love Singpapore food as they had been posted overseas to work in Singapore in 2004. They got back to Australia two years ago.

I am so proud of myself for making this dessert and knowing that the dessert tasted good. Look, I have impressed and pleased my guest of honour....and I know I am the Superwoman!<: Come on, let's try this dessert and you would feel: ' Hmm, I have done a great job'. Of course, you are and you will! trust me.

Mango Sago

serve: 8
600gm mango(2 mangoes)

400ml (2 cups of mango juice)
125ml (1/2 cup) of evaporated milk

80g Sago

250ml ( 1 cup of water)

2 - 3 tbsp sugar

1 tbsp cornflour

1 tbsp water

extra 100ml of water

Step 1:

Prepare Sago Pearls

Bring 3 cups of water to the boil in a saucepan, add Sago until sago is translucent, stirring occasionally.

Remove from stove, cover and allow to stand for 10 minutes.

Pour cold water over sago, drain and rinse. soak in cold water. When it completely cool drain again and set aside.

Step 2:

Boil 250 ml water and sugar till sugar dissolved. (syrup)

mix 1 tbsp cornflour with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth. Take syrup and cornflour mixture off the heat and leave it to cool.

Step 3:

Cut the mango and cube them. Scrap the remaining mango and put in a bowl, add 100ml of water to blend, and put aside.

Step 4:

Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from step 2) then stir. Add sago pearls and stir.

If too thick, add a bit of water or mango juice.

To chill before serving.