Lotus Root With Black Bean Soup
Ingredients
200 g Dried Black Beans
1 ½ lb Lotus Root, peeled and sliced (about ¼ inch thick)
14 Cups of Chicken Stock
Sea Salt
Method
Soak black beans for at least 4 hours. Drain.
In a large pot, add black beans, lotus root and chicken stock. Bring it to a boil and let simmer for about 4 to 4 ½ hours.
Season the soup with sea salt and serve warm.
Soybean Milk
Ingredients
300 g Soybeans, soaked overnight
14 Cups of Water
3 Pandan Leaves
Sugar Syrup to taste
Method
Blend the soybeans with 4 cups of water. In a large pot, combine the soybean mixtures, pandan leaves and the rest of the water. Bring it to a boil and simmer for about 30 minutes. (With the cover open)
Let the soybean mixtures cool slightly and strain through a muslin cloth. Then return the soy bean milk to a boil again. Simmer for another 20 minutes.
Serve the soybean milk warm or cold with sugar syrup.
Kuih Serimuka - Glutinous Rice With Pandan Custard Layer
Ingredients
Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot
Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 - 160 g Sugar
9 inches round tray
A piece of Banana leaf or an aluminum foil
Method
To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.
Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.
Return the rice layer to the steamer. Continue to steam for another 10 minutes.
To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.
Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.
Allow the kuih to cool completely and slice to serve.
Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.
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