Kue Srimuka

 

When comes to kue, I'm at the bottom of beginners 😅. Even for as simple as Srimuka I can try like 4 times different recipes to get it right. Damn! 

Anyway, I think this one to me is the best, firm custard. Not too big too, can finish fast. This recipe only used 200g glutinous rice, enough for a family of 3.

If you want a full big size serve 10, just enough the recipe.

*Glutinous Rice Layer*
200 grams Glutinous Rice
100 ml Coconut Cream
100 ml Water
1/3 tsp Salt

Handful Bluepeas flower ( soak in 1/2cup boiling water.  Can also add 2 drops or more blue color if you want more vibrant or if u don't have bluepeas flower at all )

*Soak 200g glutinous rice for 1hour. (100g soak in water, 100g soak in blue peas water.) After 1 hour discard water.
* Prepare a 18x18 square pan.
* brush oil around pan or line with plastic wrap.
* Pour in both glutinous rice into pan each color side by side.
* Pour In mixed (water, santan, salt) into rice slowly. topped with the pandan knots. 
* cover with aluminum foil.
* Make sure the steamer is hot and ready to steam. Steam for 25 minutes.
* After 25 minutes, when rice is cooked, remove pandan knots. Then, use a greased spatula, mix steamed rice and press. Make sure there are little gaps so no holes/air in between the rice.

*PandanCustard Layer*
200g pandan water (3-4 pandan leaves blend)
pandan paste/2 drops green color
100g coconut cream
60g flour
10g cornstarch
1 Egg large
100g Sugar

* Combine all ingredients mix well. Sieve.
* Transfer into a pot, cook in low fire, stir custard with whisk for 1 minutes, not need to whisk until thick. The custard here should be still watery with volumn. Sieve it one more time.
* Pour slowly and gently sieved custard into glutinous rice layer, give it a little tap (to release air bubbles). Poke with toothpick.
* cover with aluminum foil. 
* Make sure the steamer is hot and ready to steam. Steam for 30 minutes.
* Remove kue from steamer.
* Remove aluminum foil allow steam to release and to cool completely. 
* Let it cool for 4 hours before cut.

I made this previously as good as the 1st one