Sticky Rice Layer:
250g sticky rice
150 ml coconut milk/coconut paste
1 tsp salt
1 tbsp caster sugar
Castor Sugar Layer:
3 eggs (large)
250 ml coconut milk/coconut paste
150 ml low fat Milk
1/2 tsp salt
120 gm castor sugar
1 tsp pandan extract
3 tsp tapioca flour
120 gm all purpose flour
Methods
Wash the glutinous rice, soak in water for 3 hours, drain and steam in a steamer over high heat for 10 minutes.
Break up the glutinous rice with a fork, add the coconut milk, salt and sugar and mix well, then put it into the steamer again and steam on high heat for 10-12 minutes.
Grease an eight-inch baking pan and line the bottom with parchment paper; transfer the steamed sticky rice to the pan and use a rice spoon to compact the rice.
Beat the eggs and sugar with a whisk until combined, add the coconut milk, salt and vanilla extract, mix well, sift the flour and tapioca, slowly add to the mix and set aside for ten minutes to allow the bubbles to disappear.
Pour onto the steamed sticky rice layer and steam over low heat for 45 minutes. Remember to wrap the lid of the pot with a clean cloth to avoid water vapor backflow.
Steamed Seri Muka should be cooled down completely before cutting into pieces, otherwise it will be difficult to cut it nicely.