Kuih Sarlat (Seri Muka)

Recipe is adapted from Travelling Foodies; unfortunately the blog seems to be no longer existing so fortunately, I posted it here before it disappeared. This is one of my favorite local kuih which is easily available in the market. I enjoyed making this when the mood kicks in once in a blue moon! For those who wish to try, it’s not very difficult but do read through carefully before you start.

Kueh Sarlat aka Seri Muka Recipe (adapted from Travelling Foodie who adapts from Rohani Jelani’s “Malaysian Cakes and Desserts)

Ingredients listed below makes a 8″ square tin (for 7″ square tin, reduce the rice to 400g but still using the same amount of coconut milk as I feel the rice could be softer).

Ingredients for bottom layer

• 450g glutinous rice, rinsed
• 300ml thin coconut milk (mix 100ml thick coconut cream with water to get 300ml)
• 1.5 tsp salt (reduce a bit if using 400g rice)
• 3-4 pieces of pandan leaves 
• 25-30 bunga telang (blue butterfly pea flower), can be replaced with blue food coloring or omitted totally
• 100 ml hot water, omit if blue food coloring or no coloring is used

Ingredients for the top custard layer

• 4 large eggs (65 g each)
• 300 ml thick coconut milk (I used fresh coconut milk)
• 200g fine granulated sugar (can reduce to 180g)
• 150ml of pandan juice (blend 10-15 large pieces of pandan leaves [cut into smaller pieces] with 150 ml water and strain out the juice then measure the required amount)
• 10g corn starch ( 4 tsp)
• 25g  plain flour (2 tbsp + 1 tsp), for a slightly firmer custard texture which is more manageable for first-timers, flour can be increased to 40g. (I used 40g to get the texture as in photos; may increased 5g for a firmer custard)

Method

Preparation work starts the night before the actual cooking, clean the rice and do the following:-

(1) Steep bunga telang in the hot water to extract the dye from the flowers.  Cool it before soaking about 1/3 portion of the rice in it for several hours (overnight is best). Make sure all the rice is covered with the water.

(2) Place remaining rice in a large container and add water until at least an inch above the rice. Leave to soak as per step (1).

The next day :- 

(1)  Drain both the glutinous rice that had been soaked and spread out side by side in a steaming tray for steaming. Crush or shred the pandan leaves slightly and stuff them between the rice grains. 

(2) Add salt to the diluted coconut milk and stir to dissolve. Pour this over the rice gently.

(3) Place the rice into a steamer and steam at high heat for 20 min. When the rice is cooked, remove the pandan leaves and transfer the rice into a lined and greased 8″ square tin. Mix both blue and white rice to form nice marbling effect and press down with the back of a sturdy metal spoon. (I used a plastic rice scoop). Try to press until very compact, especially around the edges and corners.  Place the tin back into the steamer and top up the water in it if necessary. Turn on the heat and continue steaming the rice over low heat.

(4) While the rice is steaming, begin with the preparation of the custard layer. In a mixing bowl, add eggs and sugar. Whisk slightly to break the eggs before adding the coconut milk, 150 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Strain the mixture into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken and coat the back of your ladle. Note that the custard batter should still be very fluid and not viscous.

(5) Pour the slightly thickened custard mixture carefully over the rice layer in the square tin and steam over barely simmering water until the custard layer sets. (My first attempt, the heat was not low enough, resulting in a bubble forming in the middle of the kueh..you can also place a chopstick between the cover to allow steam to escape!). It should take about 25-30 min. (40 mins to be safe). Wrap the lid with a large towel to catch any condensation.

(6) Leave the kueh to cool completely (about 6 hours) before unmoulding and cutting. To unmould, simply release the sides of the kuih and invert it on to a plastic board and invert it back up to slice with a plastic cutter. Make sure the kuih is absolutely cooled before you do this so that the kuih is firm enough and not get damaged.

Kaya Butter Swiss roll

I used melted butter for this roll because butter makes anything tastes better! Kaya is store bought and as you can see, it’s too runny. You may use any filling of your choice.

Kaya Butter Swiss Roll
(Adapted by Enne Ty)

10 x 12 x 1” pan 

INGREDIENTS

4 yolks
30g sugar 
60g milk
40g salted butter 
1/2 tsp vanilla extract
70g SRF or cake flour with 1/2 tsp baking powder

4 egg whites
35g sugar

METHOD

1. Preheat oven to 200 deg C and line pan.
2. Sift flour in a large mixing bowl.
3. Melt butter with milk in microwave for 30secs and pour it into flour.  Mix to combine.
4. Lightly beat yolk with 30g of sugar and vanilla and mix it into the batter till smooth. Set aside.
5. Whisk meringue till frothy before adding the remaining 35g sugar and whisk to just stiff peak.
6. Fold meringue into yolk mixture 1/3 at a time.
7. Pour into prepared pan. Level the top. Drop on table few times to remove trapped bubbles and bake on mid level at 200 deg Celsius for 12 mins or till golden.
8. Remove and drop pan twice on table to reduce shrinkage. 
9. Immediately place a clean sheet of non stick baking paper over the top and flip over.  
10. Remove the paper lining and lightly cover the cake with another clean sheet of baking paper and allow to cool completely.
11. When the cake is cooled, spread kaya (or filling of your choice) and roll tight with the aid of a ruler.
12. Chill before cutting for neat slices.

Coffee Raisin Loaf

I love the super soft texture of sponge dough method but most times I forgot to prepare the sponge ahead! This recipe is adapted from a cookbook to make it eggless as I do not want to bake 2 loaves or waste half an egg lol!

Ingredients:-

Spongedough:

150g Bread flour.

1g yeast.

5g sugar.

90g cold water.  

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. You can prepare this in the evening and use it the next morning. For this loaf, I let it sit at cool room temperature until ready for use. Works too.

Main dough:

150g Bread flour.  

3g yeast.  

30g sugar.

4g salt.

25g milk powder

2g coffee powder

30g unsalted butter, softened to room temperature.

100g water (add more if dough too dry)

50g golden raisins

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter and raisins. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.

2. Add the raisins and knead until just combined. Shape into a ball and allow to proof for 30 minutes or until doubled.

3. De-gas gently and roll out into about the length of loaf pan and roll up like a swiss roll. Place this into the pan.

4. Cover the pan and allow to proof until it reaches slightly above the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

Coconut Milk Butter Cookies

Absolutely delicious cookies with fragrant coconut milk and butter. These are not melt in mouth type of cookies but crispy crunch instead. Give it a try if you prefer your cookies with a good bite!

Coconut Milk Butter Cookies
by Enne Ty

Ingredients:

250g  Butter
130g  Castor sugar
1 Egg
1 tsp Vanilla extract
300g All Purpose Flour
60g Corn flour
20g Custard flour (may use all corn flour)
50g Coconut Milk Powder
1/2 tsp Salt

Method 

1. Sift all flour together with salt.
2. Cream butter and sugar till pale.
3. Add in the egg, mix well.
4. Fold in the sifted flour.
5. Transfer dough into a piping with an open nozzle of your choice.
6. Pipe out cookies on lined baking tray.
7. Bake at 160 deg C for 25-30 mins or till golden brown.

Light Fruit Cake (lesser fruits version)

Credit for this recipe goes to Bull Bull. This version has about half quantity of fruits compared to the other fruit cake I posted earlier. So, if you are someone who prefers more cake in your fruit cake, this is the one for you. I baked this cake in a 6-cup bundt with some excess batter in another 4” round tin.

Bull Bull’s Light Fruit Cake

Ingredients:

250g Premium butter, salted
135g Castor sugar (original 150g)
4 XL eggs (70g with shell) (65g works fine)
230g Plain flour      
1/2 tsp baking powder
250g Mixed fruits of your choice, combine with 80 ml brandy or rum (I used rum to macerate the fruits for about a month, original only a week)

Method:

1. Grease and line an 8″ square baking tin.
2. Cream butter and castor sugar till pale and light.
3. Add in eggs one at a time, beating well after each addition.
4. Remove 1/3 of flour and mix into well drained mixed fruits ensuring its well coated.
5. With mixer at lowest speed, gradually add in the remaining 2/3 flour to the batter.
6. Pour in all the flour coated fruits and fold in with a spatula.
7. Transfer into prepared pan and place the cake pan into another larger deep pan to prevent over browning of the sides.
8. Bake in a preheated oven on the lower level @ 150° C for about 1hr 30 minutes or until done when tested with a wooden skewer.
9. Remove the cake from the oven and brush the top with extra rum/liquor and let it cool in the baking tin. This step is optional.
10. Once cooled, unmould and remove lining papers and wrap it up with cling film and store in the fridge for at least 7 – 10 days to allow the cake to mature before serving.