INTRODUCTION

Last year, when I prepared a vegetarian version of pumpkin serimuka, friends are asking me for the recipe.. I did not issue the recipe because I did not have the full set of the pictures. Since today I have some pumpkin in the fridge, I have decided to formally issue the recipe.

This is not my creation. All these while, there is this variant from the traditional Kuih Seri Muka which is green and white.

If you are interested in the traditional recipe, you can refer to this post: Kueh Salat or Kueh Seri Muka （香兰椰香糯米蒸糕） or by clicking on the picture below.

I did study a few recipes but I have used none of them. Instead I modified the recipe from my pumpkin kaya post in : Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰）

I am happy with this adventure though I found that it is not sweet enough for my personal preference. I believed that readers will prefer this less sweet version.

Instead of using white colour or the blue pea flower for the glutinous rice, I have decided to use the Pandan green for the rice. In my previous attempt, unlike the traditional kuih serimuka that uses a lot of pandan, the kuih did not have much pandan fragrance. Therefore, I have decided to use more pandan juices for this recipe.  But you have to option whether or not to use pandan juice for the green rice.

It is not a difficult recipe but the points that you have to take note is: ensure it is well steamed and there is no water drop onto the kuih. This will very much depends on the steamer you have. For me, I always have difficult of steaming kuih in my house so I have taken extra precaution by steaming much longer than required. Secondly is always steam at medium heat. High heat will expedite the preparation but give you an ugly wavy top .

Lastly,  keep a close eye when pre-cooking your pumpkin kaya portion. While a bit of egg coagulation is acceptable but do ensure that it is not over cooked. Once it over coagulated, you will have difficulty to get a smooth top and may have to throw away the entire pumpkin kaya portion. Therefore, it is better to undercook the kaya rather than overcook the kaya as the subsequent steaming will cook the kaya again.

WHAT IS REQUIRED

Servings: a 20cm x 9 cm small tray of pumpkin seri muka

For glutinous rice portion

• 150 grams of glutinous rice (washed)
• 125 ml of coconut milk
• 50 ml of pandan juice (or substitute with plain water or coconut milk)
• 5-6 pandanus leaves , bundled
• Pinches of salt to taste

For pumpkin kaya

• 200 grams of pumpkin
• 4 Pandan Leaves
• 50 grams of condensed milk or 35 grams of brown sugar
• 100 ml or grams of thick coconut milk
• 25 grams of tapioca starch
• 2 eggs

STEPS OF PREPARATION

• Lightly grease a steaming tray and ensure that the tray can be placed in your steamer. If preferred, you can line the tin with banana leaves.

• Wash the glutinous rice, coconut milk, pandan leaves, pandan juice and pinches of salt in the rice cooker pot.  Stir until well mix and cook in the rice cooker using the “sticky rice” or “glutinous” rice function. If your rice cooker do not have this function, just cook it like white rice. However, you may need to cook for another cycle or until the desired texture. If water dries up too quickly, just add additional water. Let it cool and set aside. Alternatively, you can steam the glutinous rice over the stove and it will take about 30 minutes. In this case, you will have to pre-soak the glutinous rice for at least 2 hours.

• When the rice is cooked, throw away the pandan leaves, fluff the rice and transfer the rice to the greased steamer tray. Press it hard against the bottom so that the glutinous rice can be as compact as possible. Set aside.

• Steam the pumpkin until soft. Put all the ingredients (except pandan leaves) into a blender and blend until as fine as possible. Transfer to to a non stick pan and add pandan leaves. Cook under low heat until it thickens. Constant stirring is required and it took me about 30 minutes of stirring.  If the jam thicken until a stage whereby when you stir, the line appeared on the jam, it is considered as done.

• Transfer the pumpkin kaya on top of the glutinous rice. Steam at low to medium heat for 25-30 minutes or until a skewer inserts into the centre comes out clean. Timing is for reference and it depends on the heat of your steamer and thickness of your kuih.

• Cool completely before slice into pieces.

CONCLUSION

Do give this recipe a try if you are a pumpkin fan and remember the pointers I have shared above.

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