Serimuka Delima

 Assalamualaikum & hello everyone.... Today I made this pretty Serimuka which recipe I bought from a chef together with Trio steamer. I purposely made a big tin of it to distribute to some friends and for my husband to bring as pot luck to ex-MRSM get together Buka Puasa occassion. Trying the Trio steamer for a second time and was satisfied with the outcome. The kuih has a bit too soft/goey topping and solid bottom layer which is a nice combination. If you like a firmer topping (to me it is fine), suggest to reduce the egg or add a bit more flour.

By: Roz@HomeKreation
Source: Print out bought from ChefAsma. You can also refer to similar recipe shared by Aziemas.
Translated into English by HomeKreation
Size: 10" square (or use 7" square for half recipe)
BOTTOM LAYER:
500g Glutinous Rice - soaked at least 4 hours or overnight 
300ml Thick Coconut Milk
300ml Water
2 tsp Salt
20g Sago - soaked in water & red/pink color 

METHOD:
1. Toss the glutinous rice & mix with coconut Milk, water & salt.
Steam for 30 minutes.
2. Mix with sago (no need too well mixed) & press into a well greased tin.

TOP LAYER:
250g Sugar
100g Custard Flour
400ml Thick Coconut Milk
400ml Water
4 Eggs
1/2 tsp Salt
Few drops Vanilla Essence
Yellow coloring (HomeKreation: can skip since custard flour is yellow enough) 

METHOD:
1. Mix all ingredients in the above order, in a pot, until smooth.
Stir above small fire until heated up.
2. Pour onto the glutinous rice layer & steam 30 minutes.
3. Cool completely before slicing.
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BAHASA MALAYSIA VERSION

Buat kuih ni untuk bagi kat kawan2 and hubby bawa pergi majlis berbuka puasa bersama ex-MRSM gang. Resepi ni Along beli drpd chef bersama Trio steamer hari tu. Ini percubaan kali kedua guna Trio steamer and berpuas hati sebab mudah je nak guna steamer ni. Kuih ni pun cantik & sedap - lapisan atas nya agak lembut tapi Along suka. Kalau anda nak lebih solid, boleh kurangkan telur atau tambahkan tepung.

By: AlongRoz@HomeKreation

Source: Along beli drpd ChefAsma. Boleh juga rujuk kat Aziemas.

Saiz: 10" persegi (atau guna 7"persegi utk separuh adunan)

LAPISAN BAWAH:

500g Beras Pulut - rendam semalaman atau sekurang2nya 4 jam

300ml Santan Pekat

300ml Air

2 st Garam

20g Sagu - rendam dgn air & pewarna merah/pink

CARA2:

1. Tapis beras pulut, campurkan dgn santan, air & garam.
Kukus selama 30 minit.
2. Gaulkan dgn sagu (tak payah sehingga rata) & tekan kan ke dlm tin yg di sapu mentega.

LAPISAN ATAS:

250g Gula

100g Tepung Kastad

400ml Santan Pekat

400ml Air

4 bj Telur

1/2 st Garam

Beberapa titik Esen Vanilla

Pewarna Kuning (HomeKreation: tak perlu sbb tpg kastad dah kuning) 

CARA2:

1. Campurkan kesemua bhn sehingga sebati (ikut turutan di atas).
Masak dgn api kecil sehingga naik wap.

2. Tuangkan ke atas lapisan pulut tadi & kukus selama 30 minit.
3. Biarkan sehingga betul2 sejuk sebelum di potong.