Pulut Panggang & Kuih Seri Muka

1. Drain the soaked glutinous rice and place it in a steaming tray.
2. Mix in light coconut milk, sugar, and salt.
3. Steam for 25-30 mins or until half-cooked, stirring occasionally.
4. Soak the dried blue pea flowers in water then boil until the color is extracted. Strain the liquid to remove the flowers.
5. Add the blue pea flower water into the steamed mixture. Mix well.
6. Continue to steam for another 20 mins.
7. Once cooked, divide the mixture into 2 portions. One portion (400g) for pulut panggang, another portion (400g) for kuih seri muka.

Pulut Panggang
1. In a blender, blend garlic, turmeric, red chilli and shallots with 20ml water until smooth.
2. Pan fry the blended mixture over low heat with cooking oil until fragrant.
3. Add in dried shrimp, grated coconut and salt.
4. Continue to fry for a few more mins for the flavours to combine. Set aside to cool down.
5. Place the glutinous rice as the base on a piece of banana leaf, then top with the dried shrimp filling.
6. Fold and roll the banana leaf to enclose the filling. Secure ends with toothpicks.
7. Grill the wrapped leaves over medium heat for 6-8 mins.
8. Enjoy!

Kuih Seri Muka
1. Blend pandan leaves with water until smooth.
2. Strain to remove the residues.
3. In a bowl, mix together the sugar, rice flour, cornstarch and salt.
4. Then slowly whisk in eggs, pandan juice and lastly coconut milk. Whisk until smooth.
5. Transfer to a pot and simmer over low heat until slightly thickened. Set aside to cool down.
6. In a baking tray, press and compact the cooked glutinous rice into a flat layer.
7. Then pour the pandan mixture over the top.
8. Seal the tray with aluminium foil and steam for 40-50 mins.
9. Once the kuih is ready, cut into your desired sizes.
10. Enjoy!