Kuih Serimuka is a popular nonya kueh. It is a dainty snack made with coconut milk and glutinous rice. Glutinous rice steamed with coconut milk forms the bottom layer and topped with a creamy custard layer flavoured with pandan and coconut milk.
Prepare Bottom Layer
1 cup glutinous rice
75 ml of coconut milk
50 ml of water
0.5 tsp salt
2 drops of blue food colouring
1. Wash & soak glutinous rice for 1-2 hours.
2. Drain glutinous rice and place in rice cooker.
3. Add coconut milk, water and salt. Stir to mix well.
4. Start the cook function on the rice cooker. When the glutinous rice is cooked, stir with a fork to fluff up the rice and mix in a couple drops of blue food colouring.
5. Turn on rice cooker again and cook for another 5-10 minutes.
6. Remove the cooked glutinous rice to a square or rectangular container. Use a rice scoop to flatten and smooth the top. Set aside.
Prepare Top Layer
1.5 egg (beaten)
75 gm sugar
1/8 tsp salt
100 ml of coconut milk
150 ml of water
2 drops of pandan essence
45 gm flour
20 gm tapioca flour
1. Whisk egg, sugar, salt, coconut milk, water and pandan essence together until well combined.
2. Sieve flour and tapioca flour (in 3 lots) into the mixture and mix well. Pass the combined mixture through a sieve to ensure the flours are fully incorporated.
3. Heat over a very low flame until the mixture start to coat the back of a spoon. (Note: Do not cook till lumps form. If they do, pass the mixture through a sieve to remove the lumps.)
Combine the Layers
1. Pour the top layer custard onto the cooked glutinous rice and steam for 45 minutes until cooked. Check with a bamboo skewer. If cooked, the skewer should come out clean. (Note: I used a bamboo steamer over low heat – this helps to prevent steam condensation and produces a smooth finish).
2. Cool completely before cutting, with a plastic knife, into slices or cubes. 😋