Custard Seri Muka

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Bottom Layer

  • 360 g Glutinous rice
  • 170 ml Water
  • 100 ml Coconut milk
  • 1 tsp Salt
  • 50 Blue pea flowers

Top Layer

  • 150 ml Water
  • 150 g Caster sugar
  • 1 tbsp Wheat flour
  • 5 tbsp STAR BRAND Custard Powder
  • 200 ml Evaporated milk
  • 2 Eggs (beaten)

Cooking Method

Bottom Layer

  • Boil blue pea flowers with 500ml water for 10 minutes. Strain the water & set aside.
  • Soak glutinous rice for 4 hours with blue pea flowers water, then drain.
  • Add salt into water. Stir until salt is fully dissolved, then pour into glutinous rice.
  • Stir in coconut milk to the glutinous rice mixture. Mix well.
  • Pour the mixture into an 8 inch square tray. Spread evenly and steam for 30 minutes (before adding top layer).

Top Layer

  • Mix all ingredients, stir well and strain.
  • Cook the mixture over low heat for 2 minutes.
  • Pour the mixture over steamed glutinous rice mixture and continue to steam for 20 minutes.
  • Cool completely before serving.

Ingredient Highlights

Cap Bintang Custard Powder

It is a cornflour-based powder which thickens to form a custard-like sauce when mixed with milk and heated sufficiently.