Cheesy Sri Muka<\/h1><\/div><\/span><\/div><\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
For the bottom layer<\/strong><\/p>\n200g Glutinous rice<\/p>\n
100g Butterfly pea flower extract<\/p>\n
100g + 150g Emma UHT Coconut Milk 18%<\/p>\n
50g Water<\/p>\n
2g + 2g Salt<\/p>\n
20g + 20g Sugar<\/p>\n
\nFor the top layer<\/strong><\/p>\n30g Rice flour<\/p>\n
30g Tapioca starch<\/p>\n
50g Sugar<\/p>\n
3g Salt<\/p>\n
100g Water<\/p>\n
120g Emma UHT Coconut Cream 24%<\/p>\n
2 Eggs<\/p>\n
4 slices Cheddar cheese<\/p>\n
1 tsp Orange color<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
To make bottom layer<\/strong><\/p>\n1. Soak glutinous rice in water for 3 hours.<\/p>\n
2. Drain and steam for 30 minutes.<\/p>\n
3. Divide the steamed rice into two portions.<\/p>\n
4. In one bowl, mix with 100g butterfly pea extract, 100g Emma UHT Coconut Milk 18%, 2g salt and 20g sugar.<\/p>\n
5. In another bowl, mix with 150g Emma UHT Coconut Milk 18%, 50g water, 2g salt and 20g sugar.<\/p>\n
6. Stir for 5 minutes until the moisture is fully absorbed into the rice.<\/p>\n
7. Mix the two types of rice together, and transfer into a lined 7 x 7 inch tin.<\/p>\n
8. Steam for 15 minutes until rice is soft, then lightly press to compress.<\/p>\n
\nTo make top layer<\/strong><\/p>\n1. Mix together rice flour, tapioca starch, salt and sugar.<\/p>\n
2. Transfer the mixes into a heavy bottom saucepan.<\/p>\n
3. Add in water, Emma UHT Coconut Cream 24% and eggs.<\/p>\n
4. Start cooking over medium heat, keep whisking until well combined.<\/p>\n
5. Add in cheese and two drops of orange colour to achieve bright orange colour.<\/p>\n
6. Cook until slightly thickened. Pour into pressed glutinous rice.<\/p>\n
7. Steam for another 25 minutes until cooked.<\/p>\n
8. Allow to cool before cutting.<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” css=”.vc_custom_1599118759864{margin-top: 30px !important;}”][vc_column][vc_separator][vc_row_inner][vc_column_inner][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t[vc_single_image image=”4456″ img_size=”full” alignment=”center” image_hovers=”false”][vc_column_text]<\/p>\nEmma UHT Coconut Milk 1 L, 18% Fat<\/span><\/h4>\nIngredients: <\/strong>Coconut milk, Water, Stabiliser<\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t[vc_single_image image=”4453″ img_size=”full” alignment=”center” image_hovers=”false”][vc_column_text]<\/p>\nEmma UHT Coconut Cream 1L, 24% Fat<\/span><\/h4>\nIngredients: <\/strong>Fresh Coconut Cream, Water, Stabiliser<\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1599549539895{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
For the bottom layer<\/strong><\/p>\n 200g Glutinous rice<\/p>\n 100g Butterfly pea flower extract<\/p>\n 100g + 150g Emma UHT Coconut Milk 18%<\/p>\n 50g Water<\/p>\n 2g + 2g Salt<\/p>\n 20g + 20g Sugar<\/p>\n For the top layer<\/strong><\/p>\n 30g Rice flour<\/p>\n 30g Tapioca starch<\/p>\n 50g Sugar<\/p>\n 3g Salt<\/p>\n 100g Water<\/p>\n 120g Emma UHT Coconut Cream 24%<\/p>\n 2 Eggs<\/p>\n 4 slices Cheddar cheese<\/p>\n 1 tsp Orange color<\/p>\n [\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″] To make bottom layer<\/strong><\/p>\n 1. Soak glutinous rice in water for 3 hours.<\/p>\n 2. Drain and steam for 30 minutes.<\/p>\n 3. Divide the steamed rice into two portions.<\/p>\n 4. In one bowl, mix with 100g butterfly pea extract, 100g Emma UHT Coconut Milk 18%, 2g salt and 20g sugar.<\/p>\n 5. In another bowl, mix with 150g Emma UHT Coconut Milk 18%, 50g water, 2g salt and 20g sugar.<\/p>\n 6. Stir for 5 minutes until the moisture is fully absorbed into the rice.<\/p>\n 7. Mix the two types of rice together, and transfer into a lined 7 x 7 inch tin.<\/p>\n 8. Steam for 15 minutes until rice is soft, then lightly press to compress.<\/p>\n To make top layer<\/strong><\/p>\n 1. Mix together rice flour, tapioca starch, salt and sugar.<\/p>\n 2. Transfer the mixes into a heavy bottom saucepan.<\/p>\n 3. Add in water, Emma UHT Coconut Cream 24% and eggs.<\/p>\n 4. Start cooking over medium heat, keep whisking until well combined.<\/p>\n 5. Add in cheese and two drops of orange colour to achieve bright orange colour.<\/p>\n 6. Cook until slightly thickened. Pour into pressed glutinous rice.<\/p>\n 7. Steam for another 25 minutes until cooked.<\/p>\n 8. Allow to cool before cutting.<\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” css=”.vc_custom_1599118759864{margin-top: 30px !important;}”][vc_column][vc_separator][vc_row_inner][vc_column_inner][vc_column_text css_animation=”none”]<\/p>\n Products used in this recipe:<\/strong><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″] Ingredients: <\/strong>Coconut milk, Water, Stabiliser<\/p>\n [\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″] Ingredients: <\/strong>Fresh Coconut Cream, Water, Stabiliser<\/p>\n [\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″] Share this post:<\/p>\n
\nPreparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
\nEmma UHT Coconut Milk 1 L, 18% Fat<\/span><\/h4>\n
Emma UHT Coconut Cream 1L, 24% Fat<\/span><\/h4>\n
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