Name: Seri Muka
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Seri Muka

4 to 5 pax |

40 minutes

Bottom Layer Ingredients:

300g glutinous rice (soak for 30 minutes in water)
200ml Ayam Brand™ Coconut Milk (100ml Coconut Milk + 100ml water)
2 screwpine (pandan) leaves (optional)
1 tsp salt

Top Layer Ingredients:

200ml Ayam Brand™ Coconut Milk
2 large eggs plus 2 egg yolks
170g sugar
100ml pandan/screwpine juice (fro 8-10 pandan leaves)
5 tbsp all purpose flour + 2 tbsp cornstarch

Preparation:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.
Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.
After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.
Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.