Saturday, December 7, 2013

Kuih Serimuka @ Puteri Salat @ Pulut Sekaya

Assalamualaikum teman-teman..

Kudapan apa utk minum petang? Sy teringin nak mkn kuih serimuka..kalau beli nanti takut rasanya tak memenuhi citarasa. Lgpun sy suka yg kepala nya lg tebal dr pulut..mengelat kan??hehehe. So, lebih baik kita buat sendri, sukati la nak tebal ke, nak nipis ke, nak manis or kurang manis, nak keras or lembik kita yg buat dia..sape tak suka, jgn makan..hahaha

Kalau dulu arwah opah sy memang terer sgt buat kuih ni..perfect kejadian nya. Tp syg ilmu tu takda sape tahu, sebab masa tu takda spe yg minat nak belajar, sy pun kecik lg..huhuhu. Nak buat guna resipi mak sy, masalahnya takda sukatan..semua main agak2. So, kita gugel je la resipinya ye. Sy terjumpa resipi ni yg menggunakan bunga telang utk bahagian pulutnya. Memang menarik la kan. Ditambah plak dgn pic tuan blog yg sangat santekk menarik.

Kat umah ni dah la mmg banyak bunga telang. Tp sy buat kaler dia tak berapa meriah. Maybe terlebih air masa merebus bunga tu. Tak kisah la, yg penting serimuka tu menjadi dgn sempurna. Cukup manis & lemak berkrim..kepalanya pun tak terlalu keras, sedang2 je. Kalau teringin nk cuba boleh la tengok resipi ni ye. Tp sy punya tak jadi secantik tuan punya resipi..huhuhu. Utk melihat cara membuatnya boleh tgk kat blog TravellingFoodies ya.

Kuih Serimuka @ Puteri Salat @ Pulut Sekaya
By: Alan (TravellingFoodies)

makes a 6″ square tin
Ingredients for the bottom, “pulot” glutinous rice layer
300g glutinous rice, rinsed
200ml thin coconut milk (I’d used 170ml Kara “Santan Kelapa Murni” Coconut Cream  diluted slightly with 30 ml water)
1 tsp salt
3-4 pieces of pandan leaves
25-30 bunga telang (blue butterfly pea flower), can be replaced with blue food coloring or omitted totally
100 ml water, omit if blue food coloring or no coloring is used
Ingredients for the top,kaya” custard layer
3 medium eggs (appro. 55 g each)
200 ml thick coconut milk (I’d used Kara “”Santan Kelapa Murni” Coconut Cream”)
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces (do not use pandan leaves which are too big as they are not as fragrant)
100 ml water
10g corn starch ( 4 tsp)
25g  plain flour (2 tbsp + 1 tsp) , for a slightly firmer custard texture which is more manageable for first-timers, flour can be increased to 40g.
(1) In a saucepan, place water and bunga telang in it and bring the water to a boil before turning down the flame to low. Allow to simmer slightly with lid on for 3-5 min before turning off flame and steep for 10-15 min. Leave to cool down slightly before use. It may help to sit the pot on a folded wet towel to cool it down more quickly.
(2) Rinse the glutinous rice to remove excess starch and impurities present, until water is reasonably clear.
(3) Divide the washed glutinous rice into 3 parts. Place 2 parts in a bowl and add water until rice grains are completely submerged. Place the remaining last part in a separate bowl and add bunga telang juice over it. Top up with some water if necessary, ensuring that all the rice grains are covered in the blue liquid.
(4) Leave both bowls of soaked glutinous rice to sit for at least 6 hours, preferably overnight.
(5) Drain the glutinous rice that had soaked overnight and spread out onto two separate plates for steaming. Crush or shred the pandan leaves slightly and stuff them between the rice grains.
(6) Add salt to thinned coconut milk and give it a good stir.
(7) Divide the coconut milk into 3 parts, and drizzle 2 parts into the plate with “white rice” and one part into the plate with “blue rice”. Stir thoroughly to combine coconut milk with rice grains.
(8) Place the plates into a steamer and steam at high heat for 20 min.
(9) While waiting for the pulot to steam, begin with the preparation of the “kaya” custard layer by first placing snipped pandan leaves and water in a food blender and blitz until a fine pulp is obtained (refer here for what the pandan pulp should look like)
(10) Drain the pandan juice over a fine wired sieve or better still muslin/cheese cloth and squeeze as much juice out of the pulp as possible. It should yield more than 100 ml of concentrated pandan juice.
(11) In a mixing bowl, add eggs and sugar. Whisk slightly to break the eggs and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside (NOTE: do not be tempted to use more than 100ml of pandan juice as too high a liquid ratio would make it difficult for the custard to set)
(12) When the pulot is done steaming, combine the two parts into a slightly greased 6″ square tin and press down with a “penekan kek” (kek lapis legit press) or the back of a sturdy metal spoon. Ensure that the rice layer is very very compact, especially around the edges and corners.  Place the tin into the steamer and top up the water in it if necessary. Turn on the heat to get the steaming started over medium-low flame.
(12) Return to work on the custard layer, strain the mixture in (11) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous.
(13) Pour the slightly thicken custard mixture carefully over the rice layer in the square tin and steam very very gently over barely simmering water until the custard layer sets. It should take appro. 25-30 min. Wrap the lid with a large towel to catch any condensation.
(14) Leave the kueh to cool completely (about 6 hours) before unmoulding and cutting.


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