SERIMUKA JAGUNG

This is another variation of "Serimuka" - Steam Glutinous Rice Cake With Custard Topping. This time around I used sweetcorn custard layer.

Bottom Layer
250g Glutinous Rice, soaked for 4 hours and drained
170ml Thin Coconut Milk
¼ tsp Salt

Top Layer
 3 no. Eggs
150g Castor Sugar
200ml Coconut Milk
200 ml evaporated milk
120g All-purpose Flour
3 tbsp Tapioca Flour
¼ tsp salt
Yellow Colouring (optional)

Methods:

1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan.
2. Top Layer: Beat eggs with sugar until sugar is dissolved. Add in evaporated milk, coconut milk, salt and yellow colouring. Mix well.
3. Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.
4. Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 30 minutes.
5. Cool completely before serving.

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Satu lagi variasi Serimuka. Kali ini saya gunakan jagung manis. Untuk resipi ini saya campurkan santan dan susu cair. Satu kombinasi yang sesuai antara jagung dan susu cair.

Next Post - Air Bandung Jagung
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