Seri muka kuih

This Seri muka kuih has 5g protein for 320 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Rice
• 1 Cup Coconut Milk
• 1 Cup Water
• 1 Cup Salt
• 1 Cup Corn Flour
• 1 Cup Flour
• 1 Cup Eggs
• 1 Cup Coconut Cream
• 1 Cup Sugar

Method

1. Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
2. Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
3. Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
4. Steam for 30 minutes.
5. After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
6. Steam for another 10 minutes.
7. Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
8. Add eggs and whisk well then strain into a medium sized metal bowl or pot.
9. Place pandan mixture over simmering water (double boiler or bain-marie)
10. Stir continuously and cook till custard starts to thicken. (15 minutes)
11. Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
12. Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.