התמונה להמחשה בלבדSeri muka kuih
Cooking With KidsA gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This iconic Malaysian dessert offers a mesmerizing interplay of textures, featuring a tender sticky rice base topped with a rich, smooth coconut custard that melts effortlessly on the palate.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
- 2Begin by preparing a 9-inch round or square cake pan and spray with cooking spray or line with cling film.
- 3Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
- 4
Nutrition
- Calories
- 883
- Protein
- 19.8g
- Carbs
- 142.7g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For perfectly neat slices, make sure to press the glutinous rice firmly into the base of the tin using the back of a dampened spoon before adding the custard layer. If fresh pandan leaves are hard to find, use a good quality vanilla extract and serve the dessert chilled with a sprinkle of toasted coconut flakes for a lovely crunch.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This iconic Malaysian dessert offers a mesmerizing interplay of textures, featuring a tender sticky rice base topped with a rich, smooth coconut custard that melts effortlessly on the palate.
