About two months ago, Sonia of Nasi Lemak Lover sent me a some dry blue pea flowers (bunga telang in Malay) and a small can of konbucha that she bought in Japan. Sorry Sonia for taking so long to post this up and thank you very much for thinking of me during my resting days. I do love Malay and Nonya food but I'm not familiar with their names and every time when I wanted to order the food, I usually point on the pictures from the menu or the kuih (Chinese/Malay cake) from the stall. Like today's post of Pandan Seri Muka, I just learned this kuih's name from Jane's corner one week ago. I find the recipe is quite easy to follow. So I quickly bought some glutinous rice and coconut milk. I have pandan leaves growing in my back yard and the dry blue pea flowers from Sonia. So without any delay I made this snack on Saturday afternoon. I was quite happy at first that everything went smoothly from the preparation to steaming. After steaming, I left the Pandan Seri Muka to cool down and when I wanted to remove the kuih from the cake pan with a piece of non-stick paper and Oops!!! ... the kuih slipped and dropped with the non-stick paper beneath it on the floor .... sigh... I think my heart also sank simultaneously :( You can see from the picture that the kuih was in a mess and only one small portion could be salvaged. :(( The reason that I like this recipe is because it uses natural colours from the blue pea flowers and pandan leaves. My kuih's colour was quite dull because I didn't add any green colouring but the sweetness was perfect to my liking. This Pandan Seri Muka recipe is very easy to make and had been tried and tasted by Jane's Corner, My Kitchen and Sherleen's Kitchen Diary. You may like to hop over to their blogs to read more fabulous recipes from them.
This is how you get the natural colour from blue pea flowers and pandan leaves
Pandan Seri Muka
Ingredients (7 inch round cake pan):
Bottom Layer: 200g Glutinous Rice, soaked for 4 hours and drained 120ml Thin coconut milk (I mixed 80ml thick coconut milk with 40ml water) 1/4 tsp Salt 4 pandan leaves tie into knot Top Layer 2 Eggs 90g Castor sugar 90ml Pandan water (Blend 10 pandan leaves with 120ml water and pass through a fine sieve) 300ml Thick coconut milk 90g All-purpose flour (plain flour) 2 tbsp Tapioca Flour 1/4 tsp Salt Soak 8-10 pcs blue pea flowers with 50ml hot water for few minutes to obtain blue colour. Green colouring (optional) Methods:
Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press rice onto a bottom of a 7 inch round cake pan. (I lined the cake pan with a non-stick baking paper or you can also grease the cake pan with some oil)
Spoon blue pea flower water and drizzle over the rice.
Top Layer: Beat eggs with sugar with a hand whisk until sugar dissolved. Add in 90ml pandan water, coconut milk, salt and little green colouring (optional). Mix well.
Sift in flours and whisk till well combined. Strain mixture and rest for 10 minutes. Cook on low fire until mixture thickened.
Pour mixture on top of pressed glutinous rice and steam over medium heat for 20 minutes.
Cool completely before serving.
You may also like to read more about Bunga Telang or Blue Pea Flower and recipes from here.
