Heavenly Paradise@AdelineAng.com

Serimuka is one of the Malaysian desserts that I missed the most. I remembered buying it from the food stall at the market. It’s a popular dessert in Malaysia. I didn’t realize how much I missed it, until I started to crave for it… What is so special about this dessert?

This two-layer dessert with coconut flavour, is made up of salty glutinous rice layer at the bottom; and a sweet, pandan-flavoured egg custard later on top. The taste of this combination is marvelous! I really like the fact that it is not overly sweet and comes with the fragrant pandan aroma. Nonetheless, serimuka is rather filling, because of the glutinous rice layer.

I started my search on serimuka recipe and was really glad to find one on Lily’s Wai Sek Hong. I’ve tried the recipe a few times but haven’t had the opportunity to take some good shots of the dessert. I made some serimuka recently for a potluck. Everyone loved it, even non-Malaysians! Hope you’d enjoy it too!

Ingredients:
(A) Glutinous rice layer
300g glutinous rice
180ml coconut milk
1 tbsp sugar
1 tsp salt
(B) Egg custard layer
3 eggs, lightly beaten
150g icing sugar
350ml coconut milk
1/2 tsp pandan paste
1/4 tsp salt
4 tbsp all-purpose flour, sieved
4 tbsp rice flour, sieved

Directions:
1. Wash and soak the glutinous rice overnight (or at least 3-4 hours).
2. Drain water. Steam the rice in a round tray on high heat, for 20 minutes to soften.
3. Turn off the heat. Mix together coconut milk, sugar and salt in a mixing bowl. Fluff up the rice with a fork. Pour the coconut mixture into the rice. Mix well. Steam rice on high heat for another 20 minutes, or until cooked.
4. Press hard on the cooked rice with a spatula. Make sure the rice layer is evenly laid in the tray.
5. Next, mix together eggs, icing sugar, coconut milk, pandan paste, and salt. Mix well.
6. Gradually pour in the sieved all-purpose flour and rice flour into the egg mixture. After it’s well mixed, strain the mixture. Heat the mixture on high in a microwave, one minute at a time, until a slightly thick mixture is formed.
7. Pour half of the egg mixture on top of the rice layer. Steam on medium high heat for 20 minutes, or until it’s half-cooked. Poke holes with a fork on the custard layer.
8. Subsequently, pour in the rest of the egg mixture. Steam on medium high heat for another 20 minutes, or until it’s cooked.
9. Let cool. Cut serimuka into pieces and serve!

Tags: Cooking

This entry was posted on Monday, February 16th, 2009 at 7:32 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.