Seri Muka Pandan Bunga Telang by @chefamirgani
8 servings
🍚
400 g
Glutinous rice
🥥
500 ml
Thin coconut milk
🍬
220 g
Brown sugar
🧂
5 g + 0.5 tsp
Salt
🌿
1
Pandan leaf
🫘
11
Butterfly pea flowers
💧
250 ml
Hot water
🥥
380 ml
Thick coconut milk
🌾
60 g
Wheat flour
🌽
24 g
Cornstarch
🥚
3 eggs
Eggs
🧃
120 ml
Pandan juice
🧴
1 ml
Green food coloring
- Strain
Steep the blue pea flowers in 250 ml hot water for 5–10 minutes. Strain the blue flower infusion.
- Soak
Soak the glutinous rice in water for 120 minutes. Drain the soaked rice thoroughly.
- Combine
Combine the rice with 500 ml thin coconut milk. Stir in 15 g brown sugar and 5 g salt.
- Place
Place the pandan leaf over the rice mixture. Steam at 120°C for 30 minutes.
Remove the pandan leaf from the steamed rice. Fluff the rice evenly with a spatula.
- Mix
Pour the strained blue flower infusion over the rice. Mix until the colour is evenly distributed.
- Steam
Steam the coloured rice at 120°C for 5–10 minutes. Check that the rice is fully cooked.
- Press
Press the cooked rice firmly into an even layer in the cake pan. Set the pan aside.
- Whisk
Whisk thick coconut milk, 200 g brown sugar, wheat flour, cornstarch, eggs, salt, pandan juice, and green food coloring. Strain the custard mixture until smooth.
- Cook
Cook the custard over low heat while stirring gently. Stop when it begins to thicken slightly.
- Pour
Pour the warm pandan custard over the pressed rice layer. Smooth the surface with a spatula.
- Steam
Steam at 120°C for 60 minutes until the pandan custard is evenly set. Cool before slicing and serving.
Seri Muka Pandan Bunga Telang by @chefamirgani
8 servings
🍚
400 g
Glutinous rice
🥥
500 ml
Thin coconut milk
🍬
220 g
Brown sugar
🧂
5 g + 0.5 tsp
Salt
🌿
1
Pandan leaf
🫘
11
Butterfly pea flowers
💧
250 ml
Hot water
🥥
380 ml
Thick coconut milk
🌾
60 g
Wheat flour
🌽
24 g
Cornstarch
🥚
3 eggs
Eggs
🧃
120 ml
Pandan juice
🧴
1 ml
Green food coloring
Preparation Steps
Step 1/12
Steep the blue pea flowers in 250 ml hot water for 5–10 minutes. Strain the blue flower infusion.
Step 2/12
Soak the glutinous rice in water for 120 minutes. Drain the soaked rice thoroughly.
Step 3/12
Combine the rice with 500 ml thin coconut milk. Stir in 15 g brown sugar and 5 g salt.
Step 4/12
Place the pandan leaf over the rice mixture. Steam at 120°C for 30 minutes.
Step 5/12
Remove the pandan leaf from the steamed rice. Fluff the rice evenly with a spatula.
Step 6/12
Pour the strained blue flower infusion over the rice. Mix until the colour is evenly distributed.
Step 7/12
Steam the coloured rice at 120°C for 5–10 minutes. Check that the rice is fully cooked.
Step 8/12
Press the cooked rice firmly into an even layer in the cake pan. Set the pan aside.
Step 9/12
Whisk thick coconut milk, 200 g brown sugar, wheat flour, cornstarch, eggs, salt, pandan juice, and green food coloring. Strain the custard mixture until smooth.
Step 10/12
Cook the custard over low heat while stirring gently. Stop when it begins to thicken slightly.
Step 11/12
Pour the warm pandan custard over the pressed rice layer. Smooth the surface with a spatula.
Step 12/12
Steam at 120°C for 60 minutes until the pandan custard is evenly set. Cool before slicing and serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
425 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
2 hours 30 minutes
Cooking
1 hour 40 minutes
Overall
4 hours 10 minutes
Difficulty
Level
Hard (3/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chefamirgani
Origin
Cuisine
Geographic
Malaysia, Southeast Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos