Beautiful Purple Sweet Potato Kuih Seri Muka with Turmeric

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The upper layer of Nyonya Kuih Seri Muka is made with eggs, this vegan version replaces eggs with purple sweet potato. For the bottom layer, some turmeric powder is added to the glutinous rice to cook it into yellowish nasi kunyit. The combination of purple and bright yellowish color makes turmeric seri muka look more attractive.

CHINESE VERSION: 紫薯黄姜糯米糕 (紫薯素食Seri Muka)

 

Purple Sweet Potato Kuih Seri Muka with Turmeric | MyKitchen101en

Yields: 25 pieces

Ingredients:

For glutinous rice layer (bottom layer):

• 500 g glutinous rice (soak for at least 4 hours, drained)
• 3 pcs pandan leaves
• 220 g thin coconut milk (or mix 25 g of thick coconut milk with 195 g of water)
• 1 ¼ tsps fine salt
• 1 tsp turmeric powder
• 125 g thick coconut milk

For purple sweet potato layer (upper layer):

• 240 g purple sweet potato (diced)
• 200 g pandan infused water*
• ¼ tsp fine salt
• 100 g fine granulated sugar
• 200 g thick coconut milk
• 60 g plain flour
• 40 g cornstarch

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Instructions:

For glutinous rice layer:

1 Drain soaked glutinous rice. Add salt and turmeric powder to thin coconut milk, mix well. Put pandan leaves and drained glutinous rice in baking pan, add in turmeric thin coconut milk. Steam over medium heat for 20 minutes. (Reminder: This recipe uses “Pulut Susu“, the soaking time is 4 hours, the texture of the rice is better. For different types of glutinous rice, adjust the soaking time accordingly.)

 

2 Fluff half-cooked glutinous rice with chopsticks, discard pandan leaves, then add in thick coconut milk and mix well. Steam again over medium heat for 15 minutes.

3 Transfer cooked glutinous rice to 8″ lined square baking pan, press until firm.

 

4 Steam again over medium heat for 10 minutes.

For purple sweet potato layer:

1 Steam purple sweet potato over medium heat for 20 minutes until very soft. (Reminder: This recipe uses Indonesian purple sweet potato, the colour is deeper.)

2 *Pandan infused water: Boil 250 g of water with pandan leaf until you smell the pandan fragrance. Take out 200 g of pandan infused water. (Reminder: You may just use plain water if couldn’t get pandan leaf.)

3 Add salt, sugar and pandan infused water to steamed sweet potato, blend until smooth. Add in thick coconut milk, mix well. Add in plain flour and cornstarch, mix until combined, then strain through a sieve.

Combining both layers:

1 Pour purple sweet potato batter over cooked glutinous rice.

2 Steam over medium heat for 30 minutes, until fully cooked.

3 Set aside to cool completely before unmoulding. (You may dip the pan in cold water to speed up the cooling process if it is without joining parts at the bottom.)

4 Cut into pieces using plastic knife after unmoulding.

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