Seri Muka

Bottom Layer
- Glutinous Rice360g
- Water170ml
- Coconut Milk100g
- Salt1tsp
Top Layer
- Water300ml
- Star Brand Jaggery Powder150g
- White Sugar50g
- Pandan Leave2 pieces
- Wheat Flour130g
- Coconut Milk130g

Cooking Method
Bottom Layer
  1. Soak glutinous rice for an hour, then drain.
  2. Add salt into water. Stir until salt is fully dissolved, then pour into glutinous rice.
  3. Stir in coconut milk to the glutinous rice mixture. Mix well.
  4. Pour the mixture into a 8 inch square tray. Spread evenly and steam for 30 minutes.
  5. Use a spoon to compress evenly the cooked glutinous rice while still hot.
Top Layer
  1. Add jaggery powder, white sugar and pandan leaves into 200ml water, bring to a boil. Remove pandan leaves from jaggery powder mixture and strain.
  2. Add 100ml water, coconut milk and wheat flour, stir well. Add jaggery powder mixture (from step 1), then strain.
  3. Cook the mixture (from step 2) over low heat for 2 minutes.
  4. Pour the mixture over steamed glutinous rice mixture and continue to steam for 20 minutes.
  5. Cool completely before serving.