Kuih Seri Muka | Putri Salat |Ketan Pandan

Dalam video kali ini saya bereksperimen untuk membuat kuih kegemaran kami, kuih seri muka. Saya suka membuat kuih seri muka di dalam acuan lompang sebab mudah nak keluarkan dan masa penyejukan pun lebih cepat berbanding jika pakai loyang. Kuih hseri muka ini rasanya sangat sedap- dengan lapisan pulut yang lembut dan lemak masin dan lapisan kastad pandan yang manis berlemak. Resepi ini tidak terlalu manis, sesuai bagi sesiapa yang tidak gemarkan kuih yang terlalu manis. Resepi ini menghasilkan anggaran 27 biji kuih.
Selamat mencuba!

LAPISAN PULUT :
beras pulut (cuci bersih & toskan) 1 cawan | 200 gram
Anggaran 800 ml air untuk merendam beras pulut
Krim santan (saya pakai KARA) 1/2 cawan | 115 gram *jika pakai santan segar gunakan 1 cawan
Air 1/2 cawan | 125 ml
Garam 1/2 sudu teh | 3 gram
1 helai daun pandan (dibelah 2)

LAPISAN PANDAN:
5 ke 6 helai daun pandan (dipotong pendek)
Air 1 & 1/4 cawan | 310 ml (untuk kisar daun pandan)

*kisar kemudian tapis dan sukat sebanyak 1 cawan jus pandan | 250 ml

1 biji telur gred A (suhu bilik)
Gula pasir halus 1/3 cawan | 68 gram * jika suka manis letak 1/2 cawan | 100 gram
Garam 1/4 sudu teh | 1 gram
Tepung gandum 1/2 cawan | 65 gram
Tepung kastad 1 sudu besar | 8 gram
Tepung jagung 1 sudu besar | 8 gram
Santan pekat 1 cawan | 250 ml (campurkan 2/3 cawan krim santan | 150 gram bersama 1/3 cawan air | 85 ml) *jika pakai santan segar gunakan 1 cawan
Sedikit perwarna hijau epal
Sedikit perwarna kuning telur

Tips untuk permukaan licin:
1. Kukus menggunakan api sederhana rendah supaya tiada gelembung pada permukaan kuih (saya lupa hendak kecilkan api sewaktu mengukus kali kedua sebab itu kuih seri muka saya sebahagiannya ada lesung pipit 😅)
2. Paling baik sewaktu mengukus balut penutup pengukus dengan kain yang tebal, jika tiada, sekali sekala lap penutup mengukus.
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[ENGLISH]
In this video, I made our favorite Malay kueh, called Seri Muka or Putri Salat. Seri muka is usually made in baking/steaming pan but I prefer to use lompang molds. The kueh, when prepared in lompang molds has shorter cooling time compared when using baking/steaming pan. It is bite sized, so you don't have to cut the kueh into pieces. This kueh is absolutely delicious - with soft, slightly salty and rich glutinous rice layer at the bottom and topped with creamy and aromatic pandan custard layer. I made the kueh with moderate sweetness, and you and adjust sugar level according to your liking. This recipe makes about 27 pieces of kueh.
Happy baking!

GLUTINOUS RICE LAYER:
Glutinous rice (washed & drained) 1 cup | 200 grams
About 800 ml of water to soak
Coconut cream (I used KARA) 1/2 cup | 115 grams *put 1 cup | 250 ml if using fresh coconut milk
Water 1/2 cup | 125 ml

PANDAN LAYER:
5 to 6 pandan leaves - cut into shorter pieces
water 1 & 1/4 cups | 310 ml (to blend pandan leaves)

*blend, strain and use only 1 cup | 250 ml of pandan juice

1 large egg (room temperature)
Fine granulated sugar 1/3 cup | 68 grams *use 1/2 cup | 100 grams of you like sweet
Salt 1/4 tsp | 1 gram
All purpose flour 1/2 cup | 65 grams
Custard powder 1 tbsp | 8 grams
Corn flour 1 tbsp | 8 grams
Thick coconut milk 1 cup | 250 ml (mix 2/3 cup | 150 grams of coconut cream with 1/3 cup | 85 ml of water) *if using fresh coconut milk use 1 cup
Alittle bit of apple green coloring
A little bit of egg yellow coloring

Tips For Smoother Kueh:
1. Steam on medium low heat after adding pandan layer to prevent the surface from bubbling hard during streaming process, which later will leave impressions on your kueh, like mine (I forgot to lower the flame before steaming) 😅
2. It's best to wrap the steamer lid with thick cloth, or if you leave the lid uncovered, please do not forget to wipe the lid occasionally during steaming process.
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