Tuesday, November 30, 2010

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

36 comments:

♥LOVE2COOK♥ said...

My favourite! U made it look soooooooo delectable! :D

ReeseKitchen said...

It has been a long time since I tasted this kueh. I love it so much especially the glutinous rice. Your kueh has a very nice topping and base...love it!!

Anncoo said...

Very pretty color of the Layer cake and I really love this very much. Thanks for sharing :)

wendyywy @ Table for 2..... or more said...

Try not exposing it to too long period of sunlight.
Some plants will grow and grow leaves when it's exposed to long day light(like summer). Since it's more like a tropical plant, maybe it only needs 12 hours of sunlight.
If that doesn't work, add some phosphate rich fertilizer to help with the flowering.

Mat Gebu said...

Bila nampak ini bunga telang, terus ingat macam2 jenis nyonya kueh..hehe.

Jan said...

wow looking yummy...

http://cookingbachelors.blogspot.com/

Nuridah said...

Hi Gert!

ur serimuka looks delicious...the top surface is smooth and well done. This is one of my favourite kuih..for me I won't stop at 1 or 2 eating this kuih, if possible can finish one pan...hihi.

Swee San said...

Hi Gert, I got the seeds from Sonia and just planted them not too long ago. Can't wait for it to bloom..

Jennifurla said...

This is art, gorgeous shape tecture and color.

Jun said...

That is one of the things that strike me as odd, how I have never heard of anyone using butterfly pea for coloring traditional cakes. It seems very common in Malaysia and Singapore. Lovely cake!

We have something quite similar, but without using bunga telang. Delicious! I love glutinous rice in sweet and savory cakes!

Beachlover said...

aiyooo so rajin buat kuih!! lagi ada bunga telang plants!! hmmm...I must ask my mom to save some seed for me too...I like the color of your kuih,so pretty!

hana said...

cantiknyer Gert! tak pernah lagi cuba guna bunga telang tuh! rasanya penah jumpa cuma ai tak tau kegunaannya. haha... maklom la masa tuh tak heran nak masak2 nih.. now baru teruja nak carik bila balik mesia nanti.. hihi

Honey Bee Sweets said...

Wow, love the golden custard color....and I love love pulut tai tai very much! Wish I can grow some of those bunga telang flowers too next time... But no clue where to get the seeds.

Sonia (Nasi Lemak Lover) said...

You even planted in US, that amazing, the flower look healthy and beautiful.

Anonymous said...

Hi Gert!

I have being following your blog for awhile and love most of your dishes. I bought the seeds locally and planted them during summertime but it didn't grow much just a few leaves and finally the shoot was bitten off by a bird or squirrel(Maybe the seeds not mature enough I guess). Your serimuka kuih looks nice and yummy. Thanks for sharing.

Yen

Lisa H. said...

Lovely serimuka...

If only OZ is not as strict... I would have lugged all type of seeds and plant from Malaysia.. :(

Jeannie said...

I have been searching for this plant to no avail, sigh! Your serimuka looks so delicious.

Cheah said...

Your serimuka looks so delicious, lovely combination. Bunga telang is much better than blue colouring anytime.

Wai Kitt said...

Your serimuka looks nice.Normally I bought was that pandan (green colour) flavour for the topping.

Ms Pink Piglet said...

I will try to do that this weekend! wish we could have the seeds... will never be able to go through the customs though..

Elin said...

At least you have planted and have grown those bunga telang. The herb seeds you gave me early this year is still in their packets....which reminded me that it is time to plant them. Thanks Gert for them....I am lazy these few months where gardening is concern. Hopefully I get to plant them this weekend...fine weather now :)

You know Gert, your kuih looks good . I must learn to make nyonya kuih :) If I don't know you , I would think you are staying in Malaysia :p Have a nice day Gert . Will write to you later.

ICook4Fun said...

Love2cook, thank you.

Reese, thank you.

Anncoo, you are welcome.

Wendy, thanks for the tips.

Mat, bunga telang I tak banyak bunga so I am going to plant it again coming summer.

Jan, thanks.

Nuridah, ha ha I pun like this kuih a lot.

Swee San, with Malaysia hot weather it will definitely bloom :)

ICook4Fun said...

Jennifurla, thank you.

Jun, yes it is common in M'sia and Singapore.

Lesley, I will mail you some seeds and you can plant it coming summer.

Hana, memang lah dulu manalah kita nak buat kuih and masak kan. Boleh beli saja dari gerai mak cik. Tapi sekarang suka masak pulak ha ha..

I will mail the seeds to your US address.

Sonia, yes I have to as we can't get anything like that here. By the way, thanks a lot for the bunga telang you gave me.

Yen, thanks for you support and your comment.

Lisa, yea OZ and NZ are very strict if not I will mail you some seeds too.

ICook4Fun said...

Jeannie, do you want some seeds? I can mail it to you.

Cheah, thank you and yes I love the natural blue coloring a lot.

Wai Kitt, yes the traditional one is green in color.

Ms Pink Piglet, yea Oz customs are strict.

Elin, I thought you already planted all the seeds :)

mycookinghut said...

I love Sri Muka!! Haven't had this for a long time!

Grace said...

I am your blog reader. Thank you for sharing your delicious Sri Muka recipe. I live in Kansas. Can I have your email address? Therefore, I can mail you my address to have some of the Bunga Telang seeds. Thank you for your kindness and generosity to share the seeds.

H said...

Gert,

Nice kuih! You plant look very healthy. Try to grown earlier next year, if it's came back with a lot of leaves and a few flowers, this mean the seed are not mature enough. Do you know if the seed is available in store in North america.

Jamie.

ICook4Fun said...

Leemei, you should make some for yourself :)

Grace, my email address is at my profile.

H, which of N. America are you at? I don't think you can get this type of seeds there. Maybe I am able to send some seeds to you too.

H said...

Thank for ur generosity, Gert. I live in Canada and I believe the seed will not able to pass the border. It will be in powder when I will received, lol.

Thanks a lot, Jamie

Shereen said...

Oh my gosh,Gert...your kuih is sooo cantik...kalah to those Bibiks(old Nyonya ladies).You know, nowadays even Nyonyas tak kuasa want to use those bunga telang as a blue colouring bottle is just within reach...lol!You make this kuih look superb!

Anonymous said...

Hi Gert

I hope you don't mind me using your blog to send a message to "H" one of your reader who lives in Canada.

H you can get the bunga telang seeds in Canadian Tire.

Thank you very much Gert. Your chicken rendang looks delicious. Thanks for sharing.

Yen

ICook4Fun said...

Jamie, sorry that I can't send any seeds to you.

Shereen, tak ada lah. How can I compete with the Nyonya ladies. I hope to get more bunga telang the next time. This time sikit saja.

Yen, thanks for the info. I hope Jamie read this.

nizaineese said...

Kalau kat Melaka, selalu bunga telang dibuatkan pulut tetal. Ni kuih lama2, authentic kat Melaka. Lepas tu mkan dengan sri kaya. Sedap sangat.

H said...

Thanks Gert, I fact it's possible to send seed out of the USA (in a bubble bag) but I don't want you to spend to much money in shipping and lost your precious seeds.

Thanks Yen, for the info. I must run to CT to check it the still had it.lol

Nate @ House of Annie said...

I wonder where I can get some of that blue coloring. I'd love to make some of these beautiful Nyonya kueh.

shaz said...

Looks so very pretty! I love the colours. Wish I could find the binga telang here in OZ :( Thanks for joining MM.