A Variation of Traditional Malay and Nyonya Kuih Seri Muka: Purple Sweet Potato Kuih Seri Muka
Purple Sweet Potato Kuih Seri Muka is a variation of the traditional Malay and Nyonya Kuih Seri Muka. It has a tender upper purplish custard layer and a compact bluish chewy lower layer. This version uses purple sweet potatoes for its natural colour and earthy flavour. This unique Nyonya Kuih is such a pretty sight with compact bluish white coloured glutinous rice topped with purplish coconut egg custard layer. Not only does it look great, it tastes amazing too, filling your mouth with the best of the creamy coconut and earthy purple sweet potato flavour.
An Easy Kuih Recipe That’s Surely To Impress
To make this colourful and delicious Kuih, first prepare and cook glutinous rice to form the bottom lower layer. Start by soaking the glutinous rice for at least 4 hours or overnight. Soak one part with water and the other part with blue pea coloured water. Wash and then mix well the drained glutinous rice with coconut milk, salt and water.
Then steam over high heat till the glutinous rice turns soft and fluffy. Fluff and mix the glutinous rice till a marble effect is formed. Transfer onto an oiled pan and gently pressed down on the rice to really packed it. Then set aside while we worked on the upper custard layer.
A Double Layered Kuih With Purple Sweet Potato Custard Layer and Marbled Glutinous Rice Layer
To make the custard layer, we need to steam the cubed purple sweet potatoes till soft and then mashed into a paste . Put into a mixing bowl and add in water and the thick coconut milk. Stir to mix well. Then add in all the flour mixture and combine till a batter is formed. Sieve the batter into a pot. Add in whisked eggs and stir well till you get a smooth batter. Cook the batter over low heat, making sure to stir continuously till the custard starts to thicken. Then gently pour the thickened custard over the prepared glutinous rice and steam using medium heat for another 30 minutes and we are done! Lastly leave to cool before cutting and enjoy.
This Delightful Steamed Cake is A Must Try, With Perfect Balance of Sweet and Salty
This colourful and delicious Purple Sweet Potato Kuih Seri Muka is a salty sweet treat that is truly amazing. If you are craving a different taste to the traditional Kuih Seri Muka, then you definitely must try this cake. The colours of the kuih are all natural from purple sweet potatoes and blue pea flowers without any form of artificial colouring added.
The combination of the sticky glutinous rice and the creamy coconut egg custard is simply out of this world, not to mention the vibrant colours in this delectable Malay and Nyonya Kuih. Love the soft sticky rice underneath with just a hint of saltiness and the soft and slightly bouncy and lightly sweetened purplish coconut egg custard on top. Truly a perfect pair.
So Enjoy!
Purple Sweet Potato Kuih Seri Muka 紫薯双色糯米糕
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Ingredients
Glutinous Rice Layer
- 300 grams glutinous rice, soaked overnight
- 50 blue pea flowers, also known as bunga telang
- 150 ml thick coconut milk
- 50 ml water
- 1 tsp salt
- 1 tbsp sugar
- 2 pandan leaves, knotted
Purple Sweet Potato Custard Layer
- 150 gram purple sweet potato , steamed and mashed
- 70 ml water
- 200 ml thick coconut milk
- 60 grams all-purpose flour
- 20 grams rice flour
- 20 grams cornflour
- 2 eggs, lightly whisked
- 110 grams sugar
Others:
- 1 7 inch square cake pan, / steaming tray
Put the blue pea flowers in a saucepan and add in water. Bring to a boil. Simmer for few minutes and off the fire. Steep for 10 minutes. Strain to extract the indigo blue colouring. Set aside.
Wash the glutinous rice. Soak 1/3(100g) with the blue colouring and the balance (200g) of glutinous rice with water. Soak for at least 4 hours or if time allows, overnight.
After 4 hours or the next day, drain both the soaked glutinous rice. The one soaked in blue pea colouring should be stained blue colour.
Mix together thick coconut milk, water, salt and sugar in a measuring cup.
Place both the drained glutinous rice in a steaming tray. Pour the coconut milk into the steaming tray topped with the knotted pandan leaves.
Prepare a steamer and steam the glutinous rice over medium heat for 30 minutes.
After 20 minutes, open steamer and fluff the rice a bit. Cover and continue to steam for another 10 minutes. Then remover from steamer.
Fluff up the rice again and mix together the white and blue coloured glutinous rice to produce a marble effect.
Prepare a 7 inch square pan. Oil the base and sides of pan.
Transfer the cooked glutinous rice into the prepared oiled pan. Level the surface, covered with a banana leaf (whitish green side down) and press down firmly to compress the rice. Set aside in the steamer while we prepare the custard layer.
Skin purple sweet potato, cut into cubes, steam and mash into paste.
Place 150g mashed purple sweet potato into a bowl. Add in water and thick coconut milk. Mix well.
Then add in all-purpose flour, rice flour and cornflour. Mix to combine everything to form a batter. Sieve the batter into a pot.
In another bowl, crack 2 eggs and add in sugar. Whisk together. Then pour the egg mixture into the sieved batter and whisk till a smooth batter is formed.
Cook the batter over low heat. Stir continuosly and cook till custard starts to thicken. And we are done making the custard layer.
Pour the purple sweet potato custard into the still warm glutinous rice layer, give it a little tap (for air bubbles) and to remove any bubbles on the surface if any.
Place the steaming tray on a ready steamer and steam over medium to low heat for another 30 minutes.
Remove the kuih from the steamer and allow to cool completely before cutting into pieces.
Served at room temperature as dessert or for afternoon snack. So Enjoy!
Instructions
Preparing Glutinous Rice Layer:
Preparing the Purple Sweet Potato Custard Layer:
Preparing Purple Sweet Potato Kuih Seri Muka:
Enjoy!
Recipe Video
Notes
- Strain the purple sweet potato custard mixture to prevent any lumps. Otherwise this can create an uneven surface on the cake.
- When cooking the batter (top layer), stir continuously over low heat until the custard starts to thicken so that the cooked custard will not be too soft or mushy.Do not use high heat as it will make the custard lumpy and has a burnt taste if not careful.
- Pour the thickened custard onto the glutinous rice while it is still hot and moist. Otherwise the two layers will not stick well. If the glutinous rice is already cooked but the custard is not yet ready, add a little water to the glutinous rice and continue to steam over low heat. This will keep the rice warm and moist. Also be sure to pour the custard mixture gently over the glutinous rice to prevent bubbles forming. The bubbles can also cause uneven surface.
- The coconut milk for the glutinous rice must not be too much, just enough to cover the rice. Also should not be too thick. Otherwise it will affect the stickiness of the glutinous rice and both layers will not stick well.
- To achieve a smooth surface for the kuih, we need to use low heat to slowly steam it. Leave a little gap on the steamer to allow steam to circulate so that the water does not drip back onto the kuih. Alternatively, can cover with cling wrap to prevent steam from dripping onto the surface.
