KUIH SERI KAYA

There is an array of authentic Nyonya desserts which everyone loves. Nyonya desserts are varied and extraordinary. The most common flourishing ingredients are grated coconut, coconut milk, pandan leaves ( screwpine leaves) and gula melaka ( palm sugar ) Their base and texture are built on a group of starches like rice flour, glutinous rice flour, tapioca flour and mung bean flour. They play a most important part in giving kuih their distinctive soft, pudding like yet firm texture.

Kuih Seri muka is a two layered dessert with steam glutinous rice forming the bottom half and a green custard layer.

KUIH SERI KAYA

(Recipe courtesy from my 4th SIL)

INGREDIENTS – BOTTOM LAYER

1 ½ cups glutinious rice

½ pack (100ml) thick coconut milk mix with water to get 2 cups thin coconut milk (I use 320mls)

2 teaspoon salt (or to taste)

METHOD

1/    Boil rice with coconut milk and salt till the milk dries up.

2/    Grease an 8 in tray, place the rice in a tray and steam for 20 minutes.

3/    Pressed the boiled rice with a glass to make it compact.

INGREDIENTS  - TOP LAYER

3 eggs

¾ cups sugar

1 ½ packet coconut milk (300 ml)

2 pandan leaves

2 tablespoon cornflour

2 tablespoon flour

1 tsp pandan paste

METHOD

1/   Beat eggs and  mix in sugar, pandan paste, cornflour and flour.

2/   Add in coconut milk slowly and put in pandan leaves.

3/   Boil over a slow fire and keep stirring until mixture thickens but still runny.

4/   Discard pandan leaves, pour  custard on top of pressed glutinous rice and steam for 10 minutes.

5/    Cool completely before cutting.

 Enjoy the nyonya kuih seri kaya. Have a nice week ahead to all my friends.