Kuih Serimuka Gula Merah / Kue Talam Ketan Gula Merah
Course: Kue
Cuisine: Indonesian, Malaysian
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Servings: 20servings
Calories: 206kcal
Author: Marvellina
Fragrant and rich pressed steamed sticky rice cake is topped with gula merah custard on top. This traditional kue/kuih is popular in Indonesia, Malaysia, and Singapore.
Soak the rice for at least 4 hours or overnight in water
Drain the water you use to soak the sticky rice. Place the sticky rice in a tray. Pour in the coconut milk and salt and stir to mix. Place this in a steamer and steam on high heat for about 25-30 minutes or until cooked through and soft. Remove from the steamer. Refill water in the steamer if necessary and get it ready to steam the cake again later. Wrap the lid of the steamer with a cloth to prevent water dripping back on the cake, which will make the surface of the cake not smooth
Cooking sticky rice with Instant Pot pressure cooker:
No need to soak the rice. Place all the ingredients for the bottom layer in a pan that is at least 3-inch height and can fit in your instant pot. Stir to mix and make sure the rice is covered by liquid. Pour 1 cup of water into the inner pot of the instant pot. Put a trivet in and place the pan with rice on top. Close the lid. Turn the steam release valve to "sealing". Press "pressure cooker" and make sure it's on "high pressure". Set timer to 30 minutes. Wait 10 minutes and then fully release pressure
Pressing the rice cake:
Grab an 8x8-inch square tray or 9-inch round tray and brush with some oil on the bottoms and all sides. Cut parchment paper to line the bottom of the pan. This will make your life easier when you try to remove cake from the pan. Transfer the sticky rice to the tray when it's still warm. Cover with a piece of parchment paper and really use your palms to pack the rice down so your cake won't fall apart when you cut it
Gula merah layer:
Put gula merah, coconut milk, and salt in a saucepan and bring to a simmer. Keep stirring to prevent coconut milk from "separating". Cook until sugar melts and dissolves. Set aside to cool down to lukewarm
Whisk the eggs and vanilla extract in a large bowl. When the gula merah mixture has cooled down, pour this into the eggs and whisk
Sift in tapioca and rice flour. Whisk to combine and then strain mixture to make sure there are no lumps
Steam the cake:
Bring the water in the steamer to a boil. Wrap the lid of the steamer with a cloth to prevent water condensation from dripping on the surface of the cake.
Transfer the mixture to a cup with a spout or use a ladle to spoon the mixture over the rice. Pour or spoon half of the mixture gently over the sticky rice. Pop any bubbles you see.
Steam on medium-low heat for the next 10 minutes, with the lid slightly ajar. This helps to let the steam out and give a smooth layer. The layer is half-cooked at this point and that's okay, we want it that way. Very gently pour the rest of the gula merah mixture on top and continue steaming for the next 30 minutes over medium-low heat or until the top is no longer jiggly or wet
Remove the cake from the steamer and let it cool down completely before cutting, about 4 hours or so
Serving:
Loosen the edge with an oiled knife or plastic knife and then gently transfer the kueh out from the pan and cut to desired size