Pulut Serikaya

Pulut Serikaya is a popular Nyonya kuih mainly found in Malacca. It is a two-layer kuih, bottom being the  glutinous rice steamed with coconut milk and the top is a yellow custard base with a mixture of thick coconut milk, eggs, sugar and some flour, usually some yellow colouring is added to enhance the colour of kaya, (a popular egg jam similar to the topping, hence the name). Though, the more common ones are known as Pulut Serimuka, it has the same rice glutinous base, and gets the  flavour and colour from the green pandan leaves, sometimes some green colouring may be added to enhance the colour of the pandan leaves. Pulut Serimuka can be easily found sold in most stalls that sells kuihs.

My mom told us that the difference between these two kuihs, is, Pulut Serimuka, the one with the green topping, is common among the Malays and can be found throughout Malaysia whereby Pulut Serikaya, the other with the yellow kaya topping, definitely belongs to the Nyonyas of Malacca, even though they are considered the same by many who are not aware of  the difference between these two kuihs. 

I have not seen Pulut Serikaya being sold here, where I live. The only time that I get to eat this delicious kuih is when I'm back in my hometown, Malacca, or when I made my own, which I have not done so in such a long time. Since Aspiring Bakers, theme for October is "Traditional Kuih", now seems a good time to make this again. Though I enjoy eating Pulut Serimuka, my preference has always been Pulut Serikaya. 

This recipe was passed down from my mother.  My Mom did not have any exact measurement, as everything that she made was by the "feel" and self-estimation. So when she passed on the recipe to us, it was just the ingredients with an estimation in quantity. Just like my Mom, I have made this in the past based on the '"feel" and self-estimation, but for this time, I have measured precisely what I have used. The Nyonyas love to use the Bunga Telang (clitoria ternatea or blue pea flower), where they are pounded to a mash, and squeezed out the beautiful indigo colour that is used as a natural dye for the rice. I did not use this, as I could not find my packet of dried bunga telang! If using dried Bunga Telang, they need to be soaked in warm water first.

Many of the traditional kuihs in Malaysia uses coconut milk. We are lucky that to buy freshly squeezed coconut milk is so convenient. They are sold in markets and even most grocery stores sell freshly squeezed coconut milk as and when you need them.

Let's make some Pulut Serikaya !

Glutinous Rice is washed clean and soaked in cool water for at least 4 hours. Rinse and drain. Place rice in a shallow steaming tray. Randomly place the pieces of pandan leaves embedded in the rice, cover rice with the salted coconut milk.

Place the tray on a steamer rack.

Cover and steam over high heat for about 30 minutes. This precious steamer set was given to me by my Mom, where she has cooked and steamed hundreds of kuihs in.

After 30 minutes, fluff up rice with fork, discard pandan leaves.

Press down rice on pan, making sure it is compact and firm. You may use the same tray or transfer to two smaller trays. Place the pan back in the steamer and steam for another 15 minutes.

To make the custard : Eggs are beaten lightly, mix in the sugar and coconut milk. Whisk until sugar has completely dissolved. Add in the flours, whisk to combine until there are no lumps.

Strain the custard mixture to remove any lumps.

Pour custard mixture over the rice in the pan and steam for a further 30 minutes over medium-low heat until cooked and set.

 Leave the kuih to cool completely in pan, preferably overnight, or at least 5-6 hours.

 Pulut Serikaya is traditionally served cut in daimond shaped slices. You many cut it in squares or rectangles, whichever you prefer.

 Miniature diamond shaped slices, with a toothpick inserted in each piece, great for a party or a get-together.

This is truly delicious! The custard has the perfect balance, the texture is not too hard or soft, with the right amount of sweetness. The rice is tasty with the salty coconut milk, not too dry or soft, just the right texture. One of my very favourite kuih!

I'm submitting this to "Aspiring Bakers #12 : Traditional Kuih (October 2011) hosted by Small Small Baker.

Pulut Serikaya

(by kitchen flavours)
makes two 8" pans

For the Bottom Layer

600gm glutinous rice

200ml thick coconut milk, add some water to equal 650ml

3/4 tsp salt

2 pandan leaves, cut to three sections each

Wash glutinous rice until water runs clear. Soak rice in cool water at least 4 hours or overnight.

Get the steamer ready with rapidly boiling water. Rinse and drain the glutinous rice. Place in a big round shallow tray, about 12" diameter. In a medium mixing bowl or measuring cup, mix the thick coconut milk, adding some water to equals 650ml. Add in the salt and stir until dissolved. Cut the pandan leaves into three sections and randomly place the leaves, embedded in the glutinous rice in the tray. Pour the coconut milk mixture over the glutinous rice. It should just cover the rice, barely visible. Place the tray carefully in the steamer, cover and steam over high heat for about 30 minutes. Top up water at steamer base if necessary.

At the end of 30 minutes, remove tray from steamer, be careful, do not position your hand anywhere directly over the steamer where the steam is, to avoid scalding your hands over the hot steam from the steamer base. Fluff up rice with a fork, discard all the pandan leaves, turning rice all over. Press down rice firmly using a rice spatula (or with a piece of banana leaf or a piece of aluminium foil which works as well). Make sure the rice is pressed down firmly and compact. Place the steamer rack with the tray back on, and steam for a further 15 minutes. Remove the steamer rack  from heat and pour the topping over, bubbles may appear on the topping, which is normal. Just use a spoon to burst the bubbles or scoope them out. Place steam rack back on again, reduce the heat to medium low and top up the steamer base with water if necessary. Cover and steam for about 30 minutes until custard is completely cooked and set. Remove and leave to cool at room temperature, preferably overnight or at least 5-6 hours. Cut and slice to the traditional diamond shapes and serve. Enjoy!

For the Custard Layer

2 eggs

400ml thick coconut milk plus 250ml water

300gm granulated sugar
130gm plain all-purpose flour

80gm custard powder

pinch of yellow food colouring (optional)

In a large mixing bowl, beat the eggs lightly. Add in coconut milk mixture and sugar. Whisk with a hand-whisk until sugar has completely dissolved. Add in flour, custard powder and pinch of yellow food colouring. Whisk to combine until there are no more lumps. Strain mixture to another bowl. Pour over the cooked glutinous rice as directed above.

(notes: I steamed the rice in a big 12" diameter shallow pan, and separate them into two 8" square pans after fluffing up the rice. Press down rice until compact and steam again for about 15 minutes. Pour half the custard in each pan and steam again for about 25-30 minutes until custard is cooked and set).

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I WOULD LIKE TO WISH ALL MY HINDU FRIENDS, HAPPY DIWALI !