Seri Muka II/Glutinous Rice Layer Cake

I’ve posted this before but it is a different recipe. I did some changes to the recipe and also tinted the glutinous with some bunga telang(butterfly pea or clitorea ternated) given to me by Sonia when I went back to Malaysia early this year. This flower which was used to blue the rice in nasi kerabu (rice salad) or nyonya kueh but now many of them just used the blue coloring. To obtain the color from the bunga telang, the blooms are dried in the sun before storing. When required, they are soaked in water to allow the color to seep out and subsequently, obtain the rich blue color. My friend Sue given me some seeds and I planted it during summer. I think I planted it a bit too late and by the time it started to flower it was already late summer so I didn’t get much flowers out of it. I kept quite a bit of seeds for my next season planting.

No sure why but the plants have more leaves than flowers.

Ingredients:

600 gram glutinous rice - wash and soaks the rice overnight
300 ml thick coconut milk
1 tsp salt
10 dried bunga telang/blue clitorea flower (soak in a bit of hot water, mash and squeeze it to extract a deep dark blue hue)

Custard topping:

3 eggs
130 gram sugar
3 tbsp custard powder
2 tbsp flour
300 ml thick coconut milk

1. To make the rice layer – drain the rice well. Combined the rice, coconut milk and rice and mix well. Pour it into a well greased 8” x 8” pan and steam over high heat for 30 minutes or until rice is cooked.
2. Remove from heat, fluff up the rice with a fork and drizzle the blue flower juice all over the rice. Press the rice with a banana leaf or aluminum foil to compact and level the surface. Set it aside.
3. To make the custard layer, combined all the ingredients and mix well. Strain into a saucepan to remove any lumps. Cook over low heat, keep stirring until mixture slightly thickens. Remove from heat and pour the mixture over the glutinous rice. Cover the top of the pan with a piece of foil and steam it over medium heat for 30 minutes.
4. Remove from heat and let it cool complete before cutting into it.

Note: To get a smooth and even top layer you have to steam it over medium heat and if not you will get bumpy and wrinkle layer. I do have some extra seeds for this flower and if anyone interested and you can email me your name and address and I will mail it to you.

I am submitting this dish to Muhibbah Malaysia Monday

For more details please refer here