Serimuka Pelangi

Sesiapa yang pernah buat serimuka pelangi...mesti korang punya tak macam saya kan....hahahaha....saya punya versi tak lawa....bahagian pulut dah bercampur dengan bahagian kepala yang first layer tuh (merah)...entah apa la yang aku buat sampai jadi gtu...ekeke....tapi cheq tak kesahhhhh...sebab sedapppp....

Resepi ambil dari rima tapi step by step tuh kita tgk kat yatt easybakes tuh...mintak mahap la yer...kita dah terhuduhkan rupa serimuka neh...dah tak berseri lagi dah...tapi saya tetap berbangga kerana berjaya la juga buat bahagian kepala tuh jadi elok la jugak (ekeke..malu kat pakar2 kueh kukus..)..Bahagian pulut tuh saya tak buat macam yatt ..saya tanak pulut terlebih dahulu...macam buat serimuka pandan hari tuh...

Resepi CnP dari rima la yer...TQ to both rima and yatt....

Ingredients

Bottom layer
400 grm of glutinous rice - wash and soak for at least 4 hours or overnight
230 ml of coconut milk
2 pandan/screwpine leaves
1 tsp of salt (next time i will use 1/2tsp)
1 tsp sugar (I added)

Top layers
4 large eggs
6 tbsp rice flour
5 tbsp custard powder/cornstarch
500 ml of coconut milk
200 grms of sugar
1 tsp of salt
Few drop of red and yellow coloring
Few drop of pandan paste
Few drop of vanilla essence (I added)


Method
1. Prepare the steamer. Combine glutinous rice, salt and coconut in a square or round cake pan. Mix well. Place the screwpine/pandan leaves on top of the rice and steam over rapidly boiling water for about 30–35 minutes or until cooked through.
2. Discard pandan leaves. Fluff up the rice, and then press rice firmly down with a banana leaf or aluminum foil until it is compact. Return it to the steamer.
3. For the topping, stir eggs and sugar until well combined. Add the coconut milk and the rest of the ingredients. Strain the batter to remove any lumps.
4. Divide the batter into 3 equal portions. One portion adds a few drop of red coloring, another one with yellow and the last one with green or pandan paste.
5. Scratch the surface of the steam rice lightly with a fork. Pour in the first (red) layer of the batter on top of the rice. Steam over a low heat for 5-7 minutes or until set.
6. Before pouring the second (yellow) layer scratch the surface lightly with a fork. Steam until set and followed by the last (green) layer. Steam for another 7 minutes.