Here is a special occasion easy Steamed Rice Cake with Coconut Custard Topping (Sarimuko) cooking recipe:
* 300 g (1 1/2 cups) uncooked white glutinous rice, soaked in warm water for 2 hours and drained
* 125 ml (1/2 cup) coconut cream
* 1 pandanus leaf, raked with a fork, tied into a knot

Custard Topping

* 3 pandanus leaves, coarsely chopped
* 375 ml (1 1/2 cups) thick coconut milk
* 3 eggs
* 150 g (3/4 cup) sugar
* 5 tablespoons (50 g) rice flour
* Pinch of salt
* Makes 15 pieces
 
Try one of our quick, fast and easy Steamed Rice Cake with Coconut Custard Topping (Sarimuko) recipe’s;
* To make the Rice Layer, place the glutinous rice in a cake pan. Add the coconut cream and pandanus leaf, and mix well, then steam in a steamer for 15 minutes. Remove and discard the pandanus leaf and continue to steam for another 10 minutes until cooked. Set aside to cool.

* To make the Custard Topping, pulse the pandanus leaves with 1/2 of the coconut milk in a blender until finely chopped. Sieve the fragrant coconut milk into a bowl, pressing with a spoon to extract those trapped in the pandanus leaves. Set aside. Beat the eggs and sugar in a mixing bowl until the sugar is dissolved. Stir in the fragrant coconut milk and the remaining. Coconut milk and fold in the rice flour and salt until well blended.

* Flake the Rice Layer with a fork and compress by pressing it with the back of a spoon. Pour the Custard Topping over the Rice Layer through a sieve. Return to the steamer, cover and steamer, cover and steam for 30 minutes, until the topping is set. Remove and set aside to cool. Cut the rice cake into rectangular or diamond shapes to serve. If the cake is steamed o a bamboo steamer basket, add boiling water to the wok every 10 minutes.