Directions

To Prep

1. Grease a 20cm square or round cake tin and place in a steamer. Set over a large pan or wok filled with 5cm of water.

To Cook

1. In a mixing bowl, combine rice with coconut milk, water and salt. Pour into the cake tin and steam for 30 mins.
2. Turn off heat and leave the rice in the steamer for 10 mins. Drizzle blue butterfly pea flower extract onto the rice to create a marbled effect. Remove from the steamer and press the rice firmly to create a compressed rice base layer.
3. Combine all custard topping ingredients and stir over medium heat until it starts to thicken. Remove from heat.
4. Spread custard topping onto compressed rice base. Immediately steam for 30 minutes or until set.
5. Cool completely before slicing the Seri Muka to serve.