Kuih Seri Muka Pandan Tanpa Telur Lembut Bergedik | Soft Jiggly Eggless Pandan Custard Cake

Описание: Resepi kuih seri muka pandan tanpa telur yang lembut, lapisan pulutnya lemak masin sementara lapisan pandannya lemak manis dan bergedik. Kuih seri muka ini boleh bertahan sehingga 1 hari pada suhu bilik, 3 hari dalam peti sejuk dan sehingga 1 bulan dalam freezer. Sesuai dijadikan sajian untuk minum petang mahupun jamuan.
Selamat mencuba!

Jumlah Hidangan : 36 keping (loyang 8 x 8 inci)

LAPISAN PULUT :
440 gm beras pulut | 2 cawan (basuh bersih dan rendam 3 ke 4 jam)
180 ml krim santan KARA | 3/4 cawan
310 gm air | 1 & 1/4 cawan
2 sudu teh garam pink
1 helai daun pandan (potong pendek)

LAPISAN KASTAD :
Jus pandan : 8 helai daun pandan + 1 cawan air. sukat menjadi 160 ml (2/3 cawan) jus pandan.
95 gm tepung gandum | 3/4 cawan
21 gm tepung jagung | 3 sudu besar
150 gm gula pasir | 3/4 cawan
1/2 sudu teh garam pink
400 ml krim santan KARA | 2 kotak kecil
200 ml air | 2/3 cawan + 2 sudu besar + 2 sudu teh
Sedikit pewarna kuning telur
Pewarna hijau epal secukupnya

Saiz Loyang : 8 x 8 inci atau 9 x 9 inci

NOTA :
1. waktu mengukus lapisan pulut ialah 30 minit, api sederhana.
2. Waktu mengukus lapisan kastad (loyang ditutup dengan aluminum foil : 1.5 ke 2 jam) atau 45 ke 60 minit (tanpa aluminum foil), api sederhana.Jika bahagian tengah kuih telah mengeras, tidak lembik, kuih telah masak.
3. Untuk mengukus tanpa aluminum foil, selepas kuih masak, kukus sebentar dengan api tinggi tanpa penutup untuk mengeringkan permukaan kuih.
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[ENGLISH]
Soft, jiggy pandan custard cake made without egg. The glutinous rice layer is rich, moist and a bit salty while the upper layer is sweet, creamy rich with fragrant pandan aroma and coconut milk. The cake can stays up to a day at room temperature, 3 days if refrigerated and about a month in the freezer. Perfect side dish for your tea time and for various occasions.
Happy baking!

Yield : 36 pcs (8x 8 inches baking pan)

GLUTINOUS RICE LAYER :
440 gm glutinous rice | 2 cups (cleanly washed & soaked 3 to 4 hours)
180 ml KARA's coconut cream | 3/4 cup
310 ml water | 1 & 1/4 cups
2 tsp pink salt
1 pandan leaf (cut into shorter pcs)

PANDAN CUSTARD LAYER :
Pandan juice : 8 pandan leaves + 1 cup water : measure 160 ml (2/3 cup) pandan juice.
95 gm all purpose flour | 3/4 cup
21 gm cornflour/corstarch | 3 tbsp
1/2 tsp pink salt
150 gm granulated sugar | 3/4 cup
400 ml KARA's coconut cream | 2 small boxes
200 ml water | 2/3 cup + 2 tbsp + 2 tsp
A bit egg yellow coloring
Apple green coloring as required

Baking pan size : 8 x 8 inches or 9 x 9 inches

NOTES :
1. steaming time for glutinous rice layer is 30 minutes on medium flame.
2. steaming time for custard layer (pan wrapped in aluminum foil : 1.5 to 2 hours), without aluminum foil : 45 to 60 minutes, medium flame. The cake is done when middle part is firm, no longer soft.
3. If steaming without aluminum foil, after cake is done, steam on high heat for a few minutes without the lid to dry the surface out.
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