星期五下午，原本和妈妈说好，我们来包粽子。
可是仔细了解食谱后知道步骤繁琐，晚上又有聚会要出门，时间上完全没有办法配合。
就这样，今年又出产不了自家粽子了。
浸泡过的糯米不能浪费，所以改了计划，拿来做糕。
妈妈好吃糯米，点上要吃Seri Muka。
食谱要上哪里找好呢？
在完全没有准备的情况下，想到了Aspiring Bakers。
搜索了几个月前的糕点主题，用了茄子的食谱。
糕点如她所说，确实很好吃。
第一粒做了送妈妈吃，再做第二粒送去家婆家。
端午节不止吃粽子，还吃了很多的糯米糕。
一肚子的糯米，好涨！
Kuih Seri Muka 斯里木卡糕
Recipe from 袅袅烘焙香 with little adjustment
Ingredients 材料：
(A)
240gm Glutinous rice 糯米 (*Increased to 340gm)
155gm Thick coconut milk 浓椰浆 (*Increased to 200gm)
A bit of Salt 盐少许
A few Pandan leaves tie into a knot 班兰叶数叶打结
(B)
1pc Egg 鸡蛋
65gm Sugar 砂糖
60gm Pandan extracted juice 班兰水 (*Increased to 70gm)
200gm Thick coconut milk 浓椰浆
60gm All purpose flour 面粉
1.5tbsp Tapioca flour 木薯粉
Green food coloring 青色素 (*Not added)
Method 做法：
For (A)
1)
Wash and soak glutinuos rice for at least 3-4hrs. Drain and set aside.
清洗糯米，浸水至少3-4hrs。沥干，备用。
2)
Brush the pan with some oil.
在蒸盘里抹上一层油。
3)
Boil the water in the steamer.
烧开蒸笼里的水。
4)
Pour glutinous rice and the rest of the ingredients into the pan. Using medium high flame, steam for 30min.
将糯米和其他材料倒入蒸盘里，用中大火，蒸30min。
5)
Take out the pandan leaves. Use fork to fluff the glutinous rice, and then press the rice to compact by using cake presser or flat bottom of a glass. Steam for another 10min.
将班兰叶取出。用叉子将糯米松开，再用Penekan kek或平杯底把糯米压实。续蒸10min。
For (B)
6)
Beat egg and sugar until sugar completely dissolved. Add in pandan juice and coconut milk.
将鸡蛋和砂糖拌至砂糖融化。加入班兰水和椰浆。
7)
Add in sifted flours. Whisk the mixture till well combined, strain the mixture and rest for 10 minutes.
加入过筛粉类。面糊拌均匀后过滤，休息10min。
8)
Slightly stir and pour mixture onto pressed glutinous rice. Loosely cover the pan with an Aluminium foil to avoid water dripping onto the mixture. Using medium low flame,
steam for 20min.
稍微搅拌面糊然后慢慢的倒在糯米上。松松的在蒸盘上盖上一张铝箔纸以防水滴在面糊上。用中小火，蒸20min。
9)
Cool completely before cut into pieces.
待冷才切片。
Servings: 1'no. 7" round pan
可是仔细了解食谱后知道步骤繁琐，晚上又有聚会要出门，时间上完全没有办法配合。
就这样，今年又出产不了自家粽子了。
浸泡过的糯米不能浪费，所以改了计划，拿来做糕。
妈妈好吃糯米，点上要吃Seri Muka。
食谱要上哪里找好呢？
在完全没有准备的情况下，想到了Aspiring Bakers。
搜索了几个月前的糕点主题，用了茄子的食谱。
糕点如她所说，确实很好吃。
第一粒做了送妈妈吃，再做第二粒送去家婆家。
端午节不止吃粽子，还吃了很多的糯米糕。
一肚子的糯米，好涨！
Kuih Seri Muka 斯里木卡糕
Recipe from 袅袅烘焙香 with little adjustment
Ingredients 材料：
(A)
240gm Glutinous rice 糯米 (*Increased to 340gm)
155gm Thick coconut milk 浓椰浆 (*Increased to 200gm)
A bit of Salt 盐少许
A few Pandan leaves tie into a knot 班兰叶数叶打结
(B)
1pc Egg 鸡蛋
65gm Sugar 砂糖
60gm Pandan extracted juice 班兰水 (*Increased to 70gm)
200gm Thick coconut milk 浓椰浆
60gm All purpose flour 面粉
1.5tbsp Tapioca flour 木薯粉
Green food coloring 青色素 (*Not added)
Method 做法：
For (A)
1)
Wash and soak glutinuos rice for at least 3-4hrs. Drain and set aside.
清洗糯米，浸水至少3-4hrs。沥干，备用。
2)
Brush the pan with some oil.
在蒸盘里抹上一层油。
3)
Boil the water in the steamer.
烧开蒸笼里的水。
4)
Pour glutinous rice and the rest of the ingredients into the pan. Using medium high flame, steam for 30min.
将糯米和其他材料倒入蒸盘里，用中大火，蒸30min。
5)
Take out the pandan leaves. Use fork to fluff the glutinous rice, and then press the rice to compact by using cake presser or flat bottom of a glass. Steam for another 10min.
将班兰叶取出。用叉子将糯米松开，再用Penekan kek或平杯底把糯米压实。续蒸10min。
For (B)
6)
Beat egg and sugar until sugar completely dissolved. Add in pandan juice and coconut milk.
将鸡蛋和砂糖拌至砂糖融化。加入班兰水和椰浆。
7)
Add in sifted flours. Whisk the mixture till well combined, strain the mixture and rest for 10 minutes.
加入过筛粉类。面糊拌均匀后过滤，休息10min。
8)
Slightly stir and pour mixture onto pressed glutinous rice. Loosely cover the pan with an Aluminium foil to avoid water dripping onto the mixture. Using medium low flame,
steam for 20min.
稍微搅拌面糊然后慢慢的倒在糯米上。松松的在蒸盘上盖上一张铝箔纸以防水滴在面糊上。用中小火，蒸20min。
9)
Cool completely before cut into pieces.
待冷才切片。
Servings: 1'no. 7" round pan
