Kuih Sri Muka (糯米双层糕)

Kuih Sri Muka

Bottom Layer Ingredients
-> 500 gm glutinous rice (soaked overnight)
-> 250 ml thick coconut milk
-> 3 tbsp blue clitoria flower juice
-> 1 tbsp salt

Upper Layer Ingredients
-> 100 gm tapioca flour
-> 100 gm sugar
-> 50 gm custard powder
-> 400 ml coconut milk
-> 2 eggs

To make bottom layer
-> Rinse glutinous rice and drain well
-> Then place into a steamer and steam for 30 minutes or until cooked
-> Pour thick coconut milk, blue clitoria flower juice and salt into the glutinous rice
-> and continue to steam for another 10 minutes
-> Press down to even the surface, set aside for further usage

To make upper layer
-> Combine all ingredients, place the mixture into a pot
-> Cook over low heat keep on stirring until it became slightly thick
-> Remove, pour the mixture onto bottom layer and ensure the surface is even
-> Then steam over medium heat for another 30 minutes
-> Dish up and leave to cool




糯米双层糕

下层材料
-> 500克糯米（浸泡一夜）
-> 250毫升浓椰浆
-> 3汤匙蓝花汁
-> 1汤匙盐

上层材料
-> 100克木薯粉
-> 100克糖
-> 50克蛋黄粉
-> 400毫升椰浆
-> 2粒鸡蛋

下层做法
-> 先把糯米，洗净，沥干
-> 放进蒸笼里蒸约30分钟或蒸熟
-> 倒入浓椰浆，蓝花汁和盐，再蒸10分钟
-> 然后将糯米，压平，放置待用

上层做法
-> 将全部材料混匀，倒入锅里
-> 以慢火搅煮至浓稠，盛起
-> 徐徐倒入下层表面，铺平后再以中火蒸30分钟
-> 取出，待冷即可