The Malaysian Insider :: Food |
Kuih Salad/ Nyonya Kuih/ Seri Muka Posted: 06 Sep 2013 09:29 AM PDT Kuih Salad in East Malaysia and Seri Muka in peninsular Malaysia, these little green and white delights are one and the same, and they are loved regardless of their variation in names. This two-layered dessert consists of a layer of glutinous rice flavoured with rich coconut milk, topped with a creamy green custard layer. The slight saltiness of the bottom layer is balanced perfectly by the sweetness of the custard, making it an excellent choice for breakfast or tea. If you are concerned about the green colouring, you would probably breathe easier knowing that this is a contribution from the pandan or screwpine leaves, making it perfectly natural. As for the coconut milk, well...what's a little indulgence every now and then, right? Like quite a few other delicacies from the Nyonya cuisine, which is a unique blend of Malay and Chinese culture, this "kuih" calls for the use of glutinous rice, which is known for its sticky texture. This rice is distinguishable from other varieties by having negligible amounts of amylose, and high amounts of amylopectin, two components of starch. Amylopectin is the component responsible for the sticky quality of glutinous rice, and since it has a higher solubility in water among the two starches, it breaks apart when introduced to steam. It is only when the right conditions are available that the rice starch molecules breaks apart, resulting in the softening of the structure of the grain. This gives us soft, mushy and sticky rice, just the way we like it! Preparation time: 10 minutes + 4 hours to soak glutinous rice Cooking time: approximately 1 hour Serves: 8-10 For the rice base:
For the custard layer:
How to cook:
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