Luckily we have good old wiki to the rescue! According to wikipedia, kuih (also kueh, kue, or kway; from Hokkien: 粿 koé) are bite-sized snack or dessert foods found in the Malay Archipelago as well as the Southern China provinces of Fujian and Canton. Kuih is a fairly broad term which may include items that would be called cakes, cookies, dumplings, puddings, biscuits, or pastries in English and are usually made from rice or glutinous rice. For more info, please look up the wiki definition.
Of all the kuihs, my absolute favourite is the kuih seri muka. Frankly speaking, I didn't know the actual name for kuih seri muka (otherwise known as kuih salat) until I have to search for the recipe. And it's only until I learn how to make it, that I realise that it is not rocket science, everybody can make it easily in the comfort of his or her own kitchen.
So here is my recipe, ingredients are adapted from here, but the method is through my own self-improvisation.
Glutinous Rice Layer
300g glutinous rice
180ml coconut milk
1 tsp salt
3 large eggs
4 tbsp plain flour (60g)
4 tbsp rice flour (60g)
350ml coconut milk
150g fine sugar
0.5 tsp pandan paste *
0.5 tsp pandan flavouring (optional)
0.25 tsp salt
* I used pandan paste bcos pandan leaves are not readily available in Belgium.
Method for Glutinous Rice Layer
1. Soak glutinous rice in a big bowl of water for at least 3 hours.
2. Prepare a steamer and a 22 cm square cake tin. Line the cake tin with greaseproof paper or banana leaf. (I didnt use a square tin, just used a 9 inch heart-shaped cake tin small enough to fit into my steamer, but the cake tin must be at least 3 inches in height)
3. Drain the glutinous rice of water, mix it with coconut milk and salt, and spread the rice out evenly in the cake tin.
4. Steam over HIGH heat for 15 min. After 15 min, fluff the rice with a fork, then level it and press it down with a fork til firm. Steam again for another 15 min.
Method for Custard Layer
1. Stir coconut milk, sugar, beaten eggs, and pandan paste in a small non-stick pot over low fire til the sugar has dissolved.
2. Sieve the flour, rice flour and salt together and mix well. Add the flour mixture into the pot little by little, while using a wooden spoon to stir constantly until the mixture has thickened.
3. Sieve the custard mixture to remove any lumps, then pour it over the steamed glutinous rice and steam over MEDIUM heat for 20-30 min. Do not use high heat otherwise the custard layer will not be smooth. Place an aluminium foil loosely over the cake tin in the steamer to prevent steam from dripping onto the top layer.
I am submitting this to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by SSB of Small Small Baker.