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Tuesday, October 4, 2011

Kuih Seri Muka

Kuih Seri Muka

I have been experiencing missing comments when i tried to leave a comment in some of the blogs.I have this problem with those blogs with "full page" and "Embedded below pages" comment setting, but no problem with "pop up window". Did you have this same problem? I'm not sure how to resolve this problem, sorry to some of my bloggers friend not leaving comment to you but actually i did, just my comment don't appeared in your comment box.


This month Aspiring Bakers is calling us to make Traditional Kueh (Aspiring Bakers #12: Traditional Kueh (October 2011), so i quickly make my favourite Seri Muka.





Kuih Seri Muka



No artificial colouring in this Seri muka, blue from bunga telang (blue pea flowers), green from pandan leaves (screwpines).

Kuih Seri Muka



I saw a lot of bloggers adapted the same recipe from My Kitchen. So this time I also use this recipe but i made little changes. Original recipe just pour the flour mixture on top of glutinious rice layer but instead I cook the flour mixture till thick (this is what usually other peoples did).
Also try to use fresh coconut milk and coconut milk from "old coconut" is the best "santan"!
updated on 12 Oct 2014-made little changes to the recipe, refer to italic font

Kuih Seri Muka
recipe source: adaped from My Kitchen with minor changes
*makes a 8” x 8” square pan

Bottom Layer
Kuih Seri Muka350g Glutinous Rice, soaked for 4 hours and drained
200ml thin Coconut Milk (100ml thick coconut + 100ml water)
1tsp salt
blue pea flowers (bunga telang), optional

Top Layer
2 eggs (large)
150g Caster Sugar
100ml Pandan Water (Blend about 12 pandan leaves (screwpines leaves) with 100ml water)
400ml thin coconut milk (200ml thick coconut milk + 200ml water)
120g All-purpose Flour
25g Tapioca Flour ( increase to 30g)
¼ tsp salt
Green Colouring (optional) , I use homemade pandan paste (omitted)

Methods:

1.Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan (I take small portion of rice to mix with blue pea flower water).
2.Top Layer: Whisk eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and pandan paste. Mix well.
3.Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.
4. Cook the flour mixture in a heavy saucepan on low heat, stirring all the time to ensure it doesn’t burn until it thickens slightly (when the batter is able to coat the back of a spoon). Remove from heat.
5. Pour the mixture on top of cooked glutinous rice (press to tighten), smooth the top and steam over medium heat for 30 minutes (do not steam over high heat).
5.Cool completely before slice with plastic knife.

The taste of this Seri Muka is nice and good, but I feel the top layer is a bit soft and not chewy as i prefer slightly firm and chewy type. Next time I will try to adjust the water amount and maybe increase tapioca flour. Also use a plastic knife to slice it in order to get smooth cut out.
Latest update- actually my family prefer soft top layer, look like i have no chance to change to firm top layer ^^

Kuih Seri Muka


I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

78 comments:

  1. Lovely!!!:) your layers are so defined and nicely done!

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  2. I don't really eat much of traditional nyonya kuih but i like seri muka... gonna try this soon..

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  3. 好漂亮
    有花朵衬托
    整个意境都出来了:)

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  4. Very beautiful kuih! I like the three layers, very nice combination colours.

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  5. i am a gr8 fan of kuih,love this colourful and delicious kuih,yummy...

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  6. Very colourful and pretty. Seri muka is my fav among all nyonya.

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  7. sonia sangat pandai lah. Love this too.

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  8. I love to eat this especially the green layer.. yummy yummy

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  9. I an on a new blogger trial and have tons of problems(could be me trying and learning to navigate it).
    Lucky no problem here toread your yummy post:) It looks again amazing:)

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  10. Good to make our own kuih as those selling at the stall/market/shopping mall can be real pricey to just a tiny piece!

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  11. One of my favourite kuih! Have not made this for ages! You are making me drool just looking at yours! Looks really good!

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  12. i am hungry now....can send me a pcs or not....hehehe:)

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  13. Gosh! This is so pretty!!! And it is also one of my favourite Kueh which i always get it from bengawan solo.

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  14. Love the beautiful blue hue to the kueh. I finished all the bunga telang you gave me and lucky my friend gave me :)

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  15. Nice. I think there is a recipe for Kuih Seri Muka in the book you send:)

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  16. very nice, u are so talented...

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  17. beautiful! i really like the tones of the colours here. you so fast sudah buat kuih ah?

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  18. I remember watching s cooking show showing us how to make this. Its fascinating to see how the blue coloring was extracted from the flowers.

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  19. what a great job u have done!! i overcooked my pandan layer before! I feel like trying again looking at yours ;)

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  20. Eileen@Hundred Eighty DegreesOctober 4, 2011 at 10:34 PM

    Looks tasty! I'm sure it tasted tasty too! I have this problem for many days using internet explorer. Now, it has been solved after using Mozilla Firefox. Hope this helps!

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  21. Nice colors! I wish yet make any traditional kueh yet and looking at yours is tempting me alot! :D

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  22. I have made this before and love it very much, yours looks beautiful with the blue layer in between:)

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  23. I have made this before and love it very much, yours looks beautiful with the blue layer in between:)

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  24. This looks absolutely delicious and beautiful with the sliver of blue in the center! You are making me drool. Miss all those delicious kuihs. BTW, I am experiencing the same problem wit IE. In fact, this morning I put up this same question on Facebook. I think the last few automatic updates from MS did it. I have just switched to Google Chrome as it was getting so frustrating.

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  25. looks really really really good! i love the colors. this gives me an idea for the jelly thing. thank you!

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  26. This is one of my favourite kueh for breakfast. How I wish I can just take yours off the screen!

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  27. I love such impressive colourful desserts! I would love to try it one day. Thanks for the plastic knife tip (I would have never thought about it).

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  28. This looks so pretty and feels soft! Never had it before.
    About the blogging application .. seems like lot of people are facing problem these days .. feel so scary at times!

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  29. Lovely colors,beautiful and delicious!!

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  30. This one my hubby favorite, must find some time to make it, bookmarked.

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  31. Sonia, lovely kueh. My favorite too.

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  32. Wow I can't believe the blue was without food coloring. It's SO pretty!!! I love kuehs...I used to buy a variety of them all the time on my way back from school. They are so nice to peel by layers and chew!

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  33. So pretty with the natural blue and green! Nyonya kueh always so colourful! :)

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  34. great ideas to put the blue layer in the middle, very nice colors and you know what, your photos look like taking in a resort, enjoy sea breeze while eating kueh...ooooohhhh

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  35. Wow, this one nice, I like it, especially the top layer.

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  36. It is very tempting. ;p I'm also thinking of making this for Aspiring Bakers theme for this month. Hehehe...but too lazy leh!

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  37. Sonia, sorry that I've been missing for quite a while. I am a little slow lately. Still trying my best to keep up with all of you. Now, you're making me vcraving for some kuih. Btw, you actually reminded me the blue dried flowers that you sent me. Thanks again. ((hugs)) I'll use them soon.
    Have a great week ahead, dear.
    Kristy

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  38. This is something to me but enjoyed it. Lovely!!!

    Cheers,
    Uma

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  39. This is fascinating, Sonia! I love that your colors are from natural foods. That is awesome. What a beautiful creation!

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  40. I loves this, but never made before, buy from outside...

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  41. Wow, I've been seeing few of you making all these yummy kuih.I'm missing home now!

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  42. Wow...looks so good. I must try making this one day...hahaha I have been procrastinating for too long adi :) Thanks for sharing this recipe :)

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  43. Wah, long time didn't see this kuih liao....yumm

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  44. I do have the same problem when i try to leave comment to some of the bloggers, and I manage to tell one of the blogger简单生活,and have problem after she changed her comment setting to pop out window.

    Pretty serimuka kuih...me also prefer the firm top layer,haha...

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  45. that looks so pretty! I love that all the colours are natural! this is one of my favourite kuihs btw, but usually th ones i get don;t have the blue portion, just the green coconut soft part and the white rice part below.

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  46. How creative to add the bunga telang layer in the middle. I love this kuih!

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  47. This is such a nice kuih - hard to find such kuih nowadays.

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  48. Beautiful! Sri Muka is my son's favourite kueh. Thanks for popping by my blog. Hope to see you around more often. Great blog you have here too!

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  49. That's pretty kuih!! Love the layer of color, green, blue and white. Very admire everyone can make their own kuih!!

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  50. Sonia, every single time I come to your site, there's always something good, something pretty, something gorgeous here. I love getting that feeling. :-) By the way, it sucks to have a problem visiting... I think your browser window might be the issue? Try Firefox instead of IE? I used to use IE all the time but I had too much problem so I changed and Firefox seems working fine.

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  51. Sonia, what a clever combination of colors! When can I try a piece? I have problem leaving comments on my blogger friends' post too. It is so frustrating that I type the comments and they did not get registered. Technology is a two way sword. Oh I still have the blue flowers you gave me the last time. I am going to try making this. Wish me luck. Hugs.

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  52. Hi, i really the colour combination of your picture, as good as from the food magazine, of course with delicious kuih that you made as well.
    Sorry for my ignorance, not quite sure what is bunga telang though i have read many times especially in Nyonya kuih recipes, are they sold market?Or we can grow from seeds?

    Sem

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  53. Sem, so far I have not seen market selling this flower, last time I curi from neighbor nearby, hehehe. But now I plant with seeds. Drop me an email if you want the seeds.

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  54. Sonia,
    Thanks a lot, hope it's not too troublesome for you.

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  55. wow simply amazing, love the colours in your steamed cake.

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  56. I ate yr choco pops that day ! very nice.. you are such a great mummy ~ =)

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  57. This comment has been removed by a blog administrator.

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  58. Sem, could you drop me an email and tell me your address as i want to send you some bunga telang and the seeds.

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  59. Just wanna thank you for the recipe. I made this yesterday, and got a lot of compliments from hubby and his colleagues. The top part is superb, extremely yummy. Not too much coconut milk used which I like yet didn't compromise the taste. For those of you who loves Serimuka, please give this recipe a try! Thanks again,Sonia for sharing. :)

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  60. Hi Sonia,

    I tried this recipe 2 weeks ago. Made it for my daughter's birthday. She loved it!! :-D Thank you so much. I find your blog very useful and the recipes are easy to follow. I also made the the 9-layered cake, using your recipe. Very nice and not too sweet - just the way I like it. Thank you thank you thank you!

    Lorna

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  61. Hi Sonia, how long does it take for the mixture to thicken? Is it it must be as thick as glue then it is considered ready? The kaya layer is cooked but not the center. So is it I didn't cook the mixture long enough on the stove or do I have to steam it longer? Thanks!

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  62. I love your blog! It is very clear and informative! And I'm amazed by the number of recipes that you have tried! Thanks for sharing!

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  63. wow simply amazing, love the colours in your steamed cake.

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  64. I just tried the recipe! Fantastic! Thank you so much

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  65. Yummy, I bet the taste is very sedap! Thank you for sharing this, now I'm hunggry.

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  66. 你好Sonia,我想请问为什么我做nyanyo kueh有用到santan 比如九层糕, kueh talam, seri muka等等。
    如果我更一天吃的话,会发现表面会i硬。试了几次情况也没改善。

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  67. Louise , 有可能蒸过头,油水分离,水分流失,油浮上,变硬了。没有吃完要盖好,风吹不到。

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  68. Sonia, 原来是这样,我通常就放在桌上而已。我会在试看,谢谢你。

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  69. Hi Sonia, you mentioned pour the custard and press to tighten. Do you mean press the rice layer only? Or rice and custard? Press on the custard?

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  70. Replies
    1. Thank you Sonia. Does cooking the custard layer until thicken prevent the 2
      Layers from separating when cut?

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  71. Famebakers, cook the custard till thicken but not too thick.

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  72. I see, how to prevent the 2 layers from seperating?

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  73. I used this recipe last week, it was a hit! Highly recommended!

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  74. Hihi! How long can i keep the left-overs in the fridge? And can i store the pre-soaked glutinous rice in the fridge at least 1 day before steaming it?

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