Here is how Seri Muka (Malay Ethnic Cuisine) can assist you in weight reduction
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Before you jump to Seri Muka (Malay Ethnic Cuisine) recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
In this day and age of men and women are trying to live a healthier life and you’re going to discover that the usage of coconut oil can help you accomplish this. You are additionally going to see that there isn’t just one specific benefit that’s associated with coconut oil but the benefits can be vast. You should also be aware that coconut oil is not just something you can use inside your body to be healthy but also something you can use externally. In this post we are going to be looking at a number of the benefits that are connected with the usage of coconut oil as compared with other oils.
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We hope you got benefit from reading it, now let’s go back to seri muka (malay ethnic cuisine) recipe. To make seri muka (malay ethnic cuisine) you need 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seri Muka (Malay Ethnic Cuisine):
- You need Glutinous Rice
- Use 500 g rice soaked overnight
- Get 500 ml coconut milk
- You need to taste Salt
- Provide Pandan Layer
- Get 150 ml Pandan Juice
- Take 150 g sugar
- Provide 3 large eggs
- Take 100 g wheat flour
- You need 400 ml coconut milk
- Use to taste Salt
Steps to make Seri Muka (Malay Ethnic Cuisine):
- Drain the rice, place it in a cake baking tray or any mold that has the similar depth. Add one pandan leaf. Mix the coconut milk with salt and add to the rice. The coconut milk should be very slightly above the rice. So watch it when you pour. Place it in the steamer for 25 mins or until it's cooked
- Now once the rice is cooked stir well, remove the pandan leaf and press compactly on the baking mold. This is to ensure when we pour the pandan layer it does not slip through the rice
- For the pandan layer. Add all the ingriedients and pulse in a blender. On top of a steamer, stir the mixture until it becomes thick. Then pour over the hot rice. Steam another 30 minutes.
- Cool it down before you can cut. Consume within 24 hours as it will go bad quickly. You may store in the fridge but the rice will become hard.
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