Wednesday 17 December 2014

Serimuka or Puteri Salat Batik

Last Saturday, my siblings & their families gathered for dinner at my place, & for dessert, I decided to make an all-time favourite kuih, Putri Salat aka Serimuka. This time,  I decided to use the recipe shared by Ayu. This recipe uses both white & black glutinous as the base which I think is interesting. For the custard layer, I also did what my mum usually does whenever she makes her putri salat, I added some spices to enhance the flavour & fragrance..... 

Initially, I wanted to make just half the recipe as I was afraid that we would have to keep eating the kuih for the rest of the week. I'm glad I decided to go for the whole recipe. The kuih was a big hit... the siblings even asked some for tapau... heheThere was some left, so I served it to my aunts & cousins who dropped by on Sunday. They gladly cleaned up the plate... as a cousin commented, "Sedap eh kuih ni...." (This kuih is so good eh...) Haha! Seriously, this kuih is really sedap! Thank you Ayu for sharing this & many other delicious kuih recipes! 

Serimuka or Puteri Salat Batik

100g black glutinous rice
400g white glutinous rice
300 ml thick coconut milk
1 tbsp sugar
1tsp salt
250 ml water (I only used about 100ml.)
2 pandan leaves (torn lengthwise)

  1. Wash the black glutinous rice. Drain & place it in a container. Pour some water until about 3 cm above the rice. Leave aside to soak for at least 3 hours. Separately, wash the white glutinous rice & place it in another container. Pour some water until about 3 cm above the rice. Leave aside to soak for at least 3 hours. 
  2. Pour the black rice & water into a pot & cook until it's soft. Stir frequently to prevent burning. If the water dries up while the rice is still not cooked, add more water & continue cooking. Once cooked, remove from fire & drain the water. Set aside.
  3. Prepare a steamer & heat it up on medium-low fire.
  4. Line a 9x9-inch pan (The original recipe uses 10x10-inch pan.) with plastic or silicone paper. Combine the white glutinous rice, coconut milk, sugar & salt in the lined pan. Then pour the water until the rice is just covered, about 2 mm above the rice. So, you need NOT use all the 250ml water. I only used about 100ml. Stir the mixture, throw in the pandan leaves & steam for about 30 minutes or until cooked. (At this point, you may start mixing the top layer.)
  5. Remove the pan from the steamer. Pick out the pandan leaves & stir the cooked white rice for a bit. Mix in the black rice & press it down with a lapis legit presser or the back of a metal spoon. Ensure that the rice layer is very compact, especially around the edges and corners. Place the pan into the steamer & continue steaming it on medium-low fire. Top up the water in it if necessary. (At this point, you may start cooking the top layer.)

250g castor sugar
100g custard flour (I used cornflour.)
400 ml thick coconut milk
400 ml water
10-20 pandan leaves (mash with some water using a mortar and pestle or blend with part or all of the 400ml water above.)
1 tsp fennel seeds (crushed)
5 cardamom pods (crush the seeds)

4 eggs
1/2 tsp fine salt
green & yellow colouring (The original recipe uses only green.)

  1. Combine ingredients A in a bowl & mix with a hand whisk, making sure the sugar has dissolved. Add in ingredients B & continue mixing until well blended,  
  2. Strain the mixture, preferably using a cheesecloth, into a pot. Cook on low fire until the mixture starts to thicken, about 3 minutes. 
  3. Very gently, pour the custard onto the rice layer & steam for about 30 minutes on low fire.
  4. Remove from the steamer & allow to cool completely for about 4-6 hours. Cut using a plastic knife.
Notes & modifications:
  1. The original recipe does not use fennel seeds & cardamom. You may omit them & just stick to the pandan leaves. The original recipe also added 1/2 tsp of pandan essence.
  2. Start preparing the top layer once you have placed the white rice in the steamer (step 4 for bottom layer) but, do not cook the custard (step 2 for the top layer) until you have pressed the rice & placed the pan in the steamer (step 5 for bottom layer).
  3. You may wrap the steamer cover with a large towel to catch any condensation which might otherwise drip onto the surface of the kuih. I didn't do this. I just dabbed the surface with a kitchen paper towel. You may also use a damp kitchen towel.
Adapted from Curlybabe's Satisfaction. 
Original recipe by Chef Asma.


Anonymous said...

Good Day Faeez, thanks for sharing the Serimuka or Puteri Salat Batik recipe. It sure looks good as looking at the very even kaya layer, it has to be a good recipe. I have bookmarked recipe for future try out. The two-tone glutinous rice looks delicious and I love biting into the grainy black rice.

Priscilla Poh

Ayu said...

assalam faeez,
the top layer tu cantik smooth aje..
memang sedap kuih ni... the unique part are the combinations of black & white glutinuos rice...recipe was also combinations of chef asma & me...hehe..thank you for trying too dear..;)

mui mui said...

Hi Faeez,
Kuih salat is my hubby's favorite.
Yours looks unique with the addition of pulut hitam. Anymore left? I wanna tapas too..hehe

~ Inco said...

invitante e bello da vedere.
Buon Anno.

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