Maple Seri Muka

Sweet, creamy custard atop sticky semi-savory rice. A traditional Malaysian dessert where savory meets sweet by pairing pandan custard and coconut rice to create a well balanced bite. Using maple syrup lends a gentle sweetness to the rich custard, complements the earthy vanilla tones of pandan, and balances the indulgent creaminess of the coconut milk.

Maple Seri Muka

Adapted by: Jon Nardis & Leah Yao

Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 1 hour

Ingredients

Custard- 200 ml coconut milk or coconut cream- 2 large eggs- 2 large egg yolks- 170 g maple sugar, granulated- 100 ml pandan juice (8-10 leaves)- 5 Tbsp. all purpose flour- 2 Tbsp. cornstarch

Rice- 273 g glutinous rice- 1/2 can of coconut milk- 22 g maple sugar, granulated- 1 pandan leaves- 1 pinch of salt- 1/2 Tbsp. cornstarch- 1 banana leaf

Instructions

RICE, rinse and drain rice, until the water clears. Soak rice for at least 1 hour, preferably overnight. Boil water in a steamer, and pour rice inside of cleaned banana leaf (or cheesecloth) with pandan leaves and place in steamer, covered. Check after 10-15 minutes to see if the grains are tender. If not, cook longer and taste again. It should be chewy but not hard in the middle of the grain. Transfer to a bowl, remove pandan leaves, and set aside. Combine coconut milk, maple sugar, cornstarch, and salt in a pot and bring to a slight boil until slightly thickened. Pour coconut cream sauce into rice, stir well, let it cool and soak for about 10 minutes.
CUSTARD, mix eggs, coconut milk, maple sugar, pandan juice, and flour. Stir until smooth. Cook over boiling water until mixture thickens slightly but is still runny enough to pour.
ASSEMBLE, flatten rice mixture with spoon or hands into a shallow dish. With a sieve, pour the egg mixture onto the rice mixture. Steam on medium heat for 30 minutes. Let cool before cutting into diamond-shaped or rectangle-shaped pieces. Garnish with maple sugar.

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