Ingredients
1 cup glutinous rice – soaked for 4 hours
250 g grated coconut – (squeeze for
1st milk 150 ml
2nd milk 150 ml)
70 g sugar
½ tsp salt
2 eggs, lightly beaten
1 tbsp corn flour
a few drops of pandan paste
½ tsp vanilla essence
Method:
1. Mix the glutinous rice with the 2nd coconut milk and ¼ tsp salt and put into a greased loaf tin. Steam for 15 minutes. Compact the rice by pressing with a wooden spoon and continue steaming for another 10 minutes.
2. To prepare the serikaya, put the flour into a bowl add the eggs, stir in the 1st milk, stirring slowly. Then add the remaining salt, sugar, vanilla essence and paste. Mix well.
3. Slowly pour the serikaya mixture over the glutinous rice and steam for another 15 minutes. Or till the mixture sets. Remove from heat and let the cake cool before cutting.
Note: a) During steaming, remember to remove the cover to release the steam & wipe the cover every 2-3 minutes.
b) You can double the kaya recipe to obtain apportional layer.
