Търси
български
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • čeština
  • ਪੰਜਾਬੀ
  • русский
  • తెలుగు లిపి
  • हिन्दी
  • polski
  • italiano
  • Wikang Tagalog
  • Українська Мова
  • Others
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • čeština
  • ਪੰਜਾਬੀ
  • русский
  • తెలుగు లిపి
  • हिन्दी
  • polski
  • italiano
  • Wikang Tagalog
  • Українська Мова
  • Others
Заглавие
Запис
Следва
 

Traditional Malay Glutinous Rice Treats, Part 2 of 2 - Vegan Kuih Seri Muka (Steamed Cake with Pumpkin Coconut Milk Custard Topping)

Подробности
Свали Docx
Прочетете още
Today we are pleased to have Mr. Abdul Ali back on our show to share with us a delectable traditional Malay cake called Seri Muka, or “Pretty Face.” It is a colorful cake made with glutinous rice topped with a layer of pumpkin coconut milk custard.

“Let us begin preparing the Butterfly Pea flower liquid. Put the Butterfly Pea flowers into the pot. Add water. Turn on the stove. Boil the Butterfly Pea flowers until the water turns blue.

Let’s proceed to the next part, which is preparing the glutinous rice. Add salt into the thick coconut milk. Stir until the salt melts in the thick coconut milk. Put the glutinous rice into a bowl. Add the salted thick coconut milk to the glutinous rice. Add in the water. Mix well. Place the pandan leaves in. Place the glutinous rice into the steamer. Turn on the stove to medium heat. Let it steam for 25 minutes.

Remove the glutinous rice. Remove the pandan leaves. Fluff up the glutinous rice. Add in the blue Butterfly Pea flower liquid, a little at a time. Mix them up. Pour the glutinous rice into the cake tin. Flatten it. Press until it is tightly packed. This is the bottom layer of the ‘Seri Muka’ cake.

Let’s proceed with the next step, which is preparing the pumpkin coconut milk custard. Transfer the pumpkin into a pot. Add in the palm sugar. Add in the salt. Tie the pandan leaves into a knot and place them in the pot. Pour in the water. Turn on the stove. Mix the ingredients well, cover the pot and cook for 15 minutes until it boils. Strain the palm sugar syrup into a bowl. Puree the pumpkin until it has a smooth texture. Once the palm sugar syrup has cooled, add the sifted rice flour into a bowl. Pour the palm sugar syrup a little at a time into the bowl. Stir until well mixed. Now, add the sifted tapioca flour into the bowl. Add in the thick coconut milk. Stir them. Now pour in the pureed pumpkin. Stir until well mixed and smooth. Now strain the mixture into a pan. Stir constantly to slightly warm up the mixture before pouring it into the cake tin on top of the glutinous rice.

Pour the strained coconut pumpkin mixture into the cake tin. Give the cake tin a slight shake to release any trapped air in the mixture. Turn on the stove. Steam the cake for 30 minutes until it is fully cooked. The “Seri Muka” cake has cooled. We can begin to cut it.”
Гледайте още
Последни предавания
2024-04-13
157 Преглед
2024-04-13
122 Преглед
31:36
2024-04-12
81 Преглед
2024-04-12
76 Преглед
2024-04-12
95 Преглед
Сподели
Сподели с
Запази
Начално време
Свали
Мобилно
Мобилно
iPhone
Android
Гледай на мобилен браузър
GO
GO
Prompt
OK
Приложение
Сканирайте QR кода или изберете подходящата система за вашия телефон
iPhone
Android