Special request from my eldest-younger brother (I have three younger brothers!) Kueh Serimuka (sometimes known as Kueh Salat) is another Peranakan/Nyonya delicacy, and while I often see it sold at bakeries, they often leave out the blue pea coloring for the rice (a very Nyonya tradition) and the kaya layer is either too hard or too soft. As such, this is not my personal favorite of Nyonya kuehs, but this recipe has changed a little of that. The kaya layer is perfect – not too hard, and not too soft! This is definitely worth a try! (Don’t let the idea of constantly stirring kaya scare you. It is tiring, but it is well worth the effort!)
Ingredients for Glutinous Rice layer
- 400g glutinous rice, washed and soaked overnight
- 150ml coconut milk
- 100ml cup water
- a pinch of salt
- [optional] 10gm blue pea flower (more flowers would give a brighter color), soaked in warm water
Ingredients for Kaya layer
- 2 eggs
- 130g sugar
- 5 pandan (screwpine leaves) + 100ml water or 100ml pandan juice
- 120g flour
- 25g tapioca flour
- 200ml coconut milk
- 200ml water
- 1/4 teaspoon salt
Soak the blue pea flowers in warm water until it dyes the water a distinct blue color.
Soak the glutinous rice in water, then add the blue water to the rice. Let soak for about 30 minutes.
Drain the soaked glutinous rice, and put the rice in the bottom of a 9×9 baking pan.
Add water and the blue water from the blue pea flowers. (I accidentally added all the flowers and had to take them out one by one.)
Add coconut milk and salt to the rice, and stir until evenly combined.
Place the 9×9 baking pan into a steamer and steam on high for 35 minutes.
Meanwhile, cut the pandan (screwpine) leaves into small segments and pound it in a mortar.
Add water, and continue pounding until the leaves are mush and the water turns green. If you are using pandan juice, skip this step and the next step.
Strain away the plant fibers and keep the green water.
In a mixing bowl, add eggs, sugar, flour, tapioca flour, pandan juice, coconut milk, water and salt.
Whisk until evenly combined, or blend with a hand blender to combine.
Pour this mixture into a stockpot and turn the heat to medium-high, stirring continuously. Do not stop stirring.
When the mixture starts to bubble, turn the heat to medium-low, and keep stirring until a paste-like texture is formed and it sticks to the whisk (like in the last picture.) Do not stop stirring! This may take from 10 minutes to 30 minutes.
When the desired consistency is reached, pour the mixture out of the stockpot and onto the glutinous rice in the 9×9 baking pan.
Steam the contents of the baking pan for another 35 minutes.
Let cool completely before cutting into the kueh.