VEGAN ORANGE SWEET POTATO SERI MUKA


VEGAN ORANGE SWEET POTATO SERI MUKA Thumbnail

VEGAN ORANGE SWEET POTATO SERI MUKA



Orange Sweet Potato Seri Muka (Glutinous Rice Kuih) is similar to Nyonya Kuih Seri Muka, the bottom layers of both are made with blue pea flower juice glutinous rice. The upper layer of Nyonya Seri Muka is made with eggs, vegan version seri muka replaces eggs with orange sweet potato.

Ingredients for glutinous rice layer (bottom layer):

  • 500 g glutinous rice (soak for at least 4 hours, drained)
  • 3 pcs pandan leaves
  • 220 g thin coconut milk (or mix 25 g of thick coconut milk with 195 g of water)
  • 1 1/4 tsps fine salt
  • 125 g thick coconut milk
  • 5 tsps thick bunga telang juice (blue pea flower juice)

Ingredients for orange sweet potato layer (upper layer):

  • 240 g steamed orange sweet potato*
  • 200 g pandan infused water**
  • 1/4 tsp fine salt
  • 100 g fine granulated sugar
  • 200 g thick coconut milk
  • 60 g plain flour
  • 40 g cornstarch

For glutinous rice layer:



1. Put pandan leaves and drained glutinous rice in baking pan. Add salt to thin coconut milk, mix well, add to glutinous rice. Steam over medium heat for 20 minutes. (Reminder: The glutinous rice used in this recipe is “Pulut Susu”. The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)



2. Discard pandan leaves, fluff half-cooked glutinous rice with chopsticks, then add in thick coconut milk and mix well. Steam again over medium heat for 10 minutes.



3. Add bunga telang juice to part of the rice, steam over medium heat for 5 minutes.



4. Transfer cooked glutinous rice to 8″ lined square baking pan, press until firm.



For orange sweet potato layer:



1. *Steamed orange sweet potato: Steam orange sweet potato over medium heat for 20 minutes until very soft. Measure out 240 g of steamed orange sweet potato.



2. **Pandan infused water: Boil 230 g of water with 2 pcs of pandan leaves until you smell the pandan fragrance. Measure out 200 g of pandan infused water. (Reminder: You may just use plain water if couldn’t get pandan leaf.)



3. Add salt, sugar and steamed sweet potato to pandan infused water, blend until smooth. Add in thick coconut milk, mix well. Add in plain flour and cornstarch, mix until combined. Strain orange sweet potato mixture through a sieve.

Combining both layers:



1. Pour orange sweet potato mixture over cooked glutinous rice.





2. Steam over medium heat for 30 minutes, until fully cooked.



3. Set aside to cool completely before unmoulding. (You may dip the pan in cold water to speed up the cooling process if it is without joining parts at the bottom.)





4. Cut into pieces using plastic knife after unmoulding.

Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Cap Sauh Wheat Flour 1kg 1 RM 2.80
2 Double Swallow Corn Starch 400g 1 RM 1.80
3 Japanese Sweet Potatoes 500g 1 RM 5.45
4 Pandan Leaves per bundle 1 RM 0.90
5 Cap Tangan Glutinous Rice 2kg 1 RM 12.90
6 Cap Swallow Fine Salt 375g 1 RM 0.50
7 Prai Fine Granulated Sugar 1kg 1 RM 2.95
8 Ayam Brand Coconut Milk 1000mL 1 RM 10.90

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