Nyonya Kuih Seri Muka

Ingredients:

Bottom Layer

250g Glutinous rice

250g coconut milk

1 tbsp sugar

1/2 tsp salt

1 pandan leaves

30 pcs Butterfly pea flowers

Top Layer

30g AP flour

1 tbsp cornstarch

70g sugar

1/2 tsp salt

85ml pandan juice (30 pcs pandan leaves + 220ml water)

160ml coconut milk

1 egg

Instructions:

1. Wash the glutinous rice and place it on a plate. Mix the thick coconut milk, sugar, and salt until well combined. Pour this mixture over the rice and stir thoroughly.
2. Position the blue pea flowers in various spots within the rice, then lay the pandan leaves on top.
3. Steam on high heat for 25 minutes. Remove the pandan leaves and stir the blue rice to distribute the color evenly. Line the bottom of a loose pot with banana leaves or parchment paper, press the steamed rice firmly into it, and keep it warm in the pot.
4. Blend the pandan leaves with water in a food processor to make juice, strain out the fibers, and squeeze the juice.
5. Combine all the ingredients for the top layer, mix well, and strain the mixture into a pot. Cook on low heat until it becomes slightly sticky, then strain it directly over the blue rice again.
6. Start with high heat; once the water boils, reduce to medium heat and steam for 35 minutes, leaving a gap in the lid to prevent steam from dripping onto the cake.
7. After steaming, allow it to cool completely before demolding. Use an oiled plastic knife to cut it into your desired size. Enjoy!