Make Your Voice Count

October 20, 2020 - Kuih Box

As the US election approaches, I am filled with much hope and anticipation along with a dose of trepidation.  Regardless of one's political beliefs and election outcome, I know there are more that unite us - good food being one of them.

Back in Malaysia, whenever I visit a 'kuih stall',  I marvel  at the variety of beautiful and delectable kuihs.  As I pick an assortment for my kuih platter, there are two that always makes the cut - once you've had a taste, you'll understand why.

Seri Muka (Custard Sticky Rice) means glowing face - not sure how that came about but may be it's meant to bring a smile to your face when you bite into it, as it sure did for me.  It has a base layer of glutinous rice cooked in coconut milk topped with fragrant pandan egg custard.  One of Malaysia's heritage food; it's decadent and delightful with a perfect balance of texture and taste.

Loh Mai Chi (Peanut Mochi) is Malaysian's take on mochi that the Japanese are known for. It's a soft pillowy ball of glutinous rice dough encasing the crumbly sweet and salty combination of peanut and sugar that's just heavenly.  So good that sometimes I forget to wipe off the tell tale signs of powdery lips from the pandan infused rice flour dusting. 

INGREDIENTS

Seri Muka - Glutinous Rice, Coconut Milk, Eggs, Pandan, Sugar, All Purpose Flour

Loh Mai Chi - Glutinous Rice Flour, Rice Flour, Peanut, Sugar, Tapioca Starch

Enjoy kuih at room temperature.  Meant for same day consumption.