How to Make Vegan Kuih Seri Muka - 南瓜香兰糯米糕

By WoonHeng · 300 min

Ingredients

Instructions

1. Mix the coconut milk, water and salt for the rice layer in a cup until well combined.
2. Drain the soaked glutinous rice and spread it on a shallow plate. Tear in a few pandan leaves, add the coconut milk mixture and mix until all the rice is coated.
3. Steam the rice over high heat for 25 minutes.
4. Meanwhile, put the butterfly pea flowers and water in a small pot, pressing the flowers under the water with a fork. Heat until boiling, then lower the heat and stir until the water turns darker blue. Turn off the heat and let it cool.
5. Strain the liquid through a fine sieve, squeezing out as much as possible. Keep the flowers for tea.
6. Put the kabocha cubes, water, pandan leaves and sugar in a tall pot. Boil until the kabocha is fork-tender, then remove the pandan and strain the sugar water into a bowl.
7. Blend the kabocha into a fine paste. Measure the sugar water so that about 200 ml remains.
8. When the rice is ready, let it cool slightly, discard the pandan leaves and fluff the rice with chopsticks or a fork.
9. Add a few spoonfuls of the blue pea juice to the rice and mix until evenly coloured. Keep the rest of the juice.
10. Press the rice firmly into a greased 8-inch tall cake pan using a fondant smoother or the back of a spatula.
11. For the custard, add the 200 ml sugar water back to the kabocha paste, then fold in the flour and tapioca starch until smooth.
12. Stir in the coconut milk to make a thick batter.
13. Pour the batter over the pressed rice and tap the pan on the counter a few times to remove air bubbles.
14. Steam over medium heat for 25 to 30 minutes, until the top layer is fully cooked through.
15. Cool completely before unmoulding, then cut into shapes and serve at room temperature.

Summarized from WoonHeng's video. Watch it for the details.

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RiceCoconut milkPea