Wednesday 22 August 2012

Pulot Serikaya糯米椰子糕

Ingredients for glutinous rice:
80g glutinous rice, soak for 4 hours
2 tsp trim coconut milk
50ml water
1/4 tsp salt

Ingredients for kaya:
1 egg
1/2 tbsp flour
30g sugar
1/4 tsp salt
1pandan leaf, about 30cm long
55g trim coconut cream

1. Mix all the glutinous rice ingredients together, and add to a 11cm diameter silicon bake ware. Steam for 10min, then use a spoon to press the rice to make it compact. Continue to steam for another 10 min, or until the rice surface is dry.

2. While making the kaya, in a blending cup, add coconut cream, sugar and cut pandan leaf, then blend them using a food processor.
*if you are using artificial flavour and colouring, you can skip (2) and go to (3).

3. In a bowl, first add in flour, then follow by the mixture in (2), blend well. Then add an beaten egg and mix well. Strain the coconut egg mixture to give the kaya layer a smooth texture.

4. Pour the kaya mixture in (3) onto the steamed glutinous rice, and steam for 15 minutes or till the kaya harden.

5. Wait for the cake to cool down, then cut into slices to serve :)

Soak the glutinous rice for 4 h

After steaming for 10 min, use
a spoon to compact the rice
Add coconut cream, sugar,
pandan leaf and salt to a
blending cup.
after blending
Pour the coconut mixture to the flour
After added the egg, strain the mixture
to remove all the solids.
Strained mixture.
Pour the mixture onto the steamed
glutinous rice, and steamed for
15 minutes.
Steaming completed.

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