I have to say, it takes lots of patience and practise. I still haven’t completely gotten the hang of how to make perfect serimuka. Still, the end results were completely edible and were polished off before I could even take a photo!
Here’s the recipe that I used (copied off the internet from I-can’t-remember-where).
The White Layer
· 1 ½ cups glutinous rice (washed and soaked overnight)
· 2/3 cup thin coconut milk
· 1 pandan leaf (knotted)
· 1 teaspoon salt
Wash the rice well then cover with water and soak overnight. I have to admit that I’m not 100% sure why this must be done but I always do it.
Place the rice into a round or square cake tin (roughly 20cm in diameter).
Mix the coconut milk and salt in the rice.
Place pandan leaf in the rice
Steam over boiling water until the rice is cooked (roughly 20-30minutes).
Remove pandan leaf and fluff up rice with a fork, and then press down the rice to form a compact and even layer. I tend to use the back of a wet spoon to do this.
Steam the rice for another 15 minutes.
The Green Layer
· 3 eggs
· ¾ cup coconut milk
· ¾ cup caster sugar
· 4 teaspoons cornflour
· 2 ½ tablespoons plain flour
· ½ cup pandan juice (to make this, use roughly 5-6 pandan leaves, blend with roughly 2/3 cup of water and strain. Keep the juice)
To make the green layer, add eggs, coconut milk and sugar in a bowl. Mix well with a fork or whisk. Add the cornflour, plain flour and pandan juice. Mix well until smooth and no lumps exist. Strain the mixture into a metal bowl. Place the metal bowl over a pan of simmering water and stir continuously until the mixture begins to thicken.
Bringing it together
Pour the green pandan mixture over the rice layer. Steam over a very gentle heat (apparently steaming over a high heat will result in a bubbly surface).
As you can see, I still get bubbles in my serimuka!
(This makes enough for 1 set of hungry French parents in-law and 1 Malaysian-Australian who really only likes the green layer)