KuiH...like Puto of the Philippines!

My insomia - has been attacking again!!! Gosh... I really look like a zombie...                      

This has been my life ever since... so it's not a problem any more... Anyway... I opened the television at around 3:30 am (Philippine Time: GMT 8+) and I searched for a good television program. I love watching cooking shows  and Keeping up with the Kardashians... I don't know why I keep on watching the Kardashian babes???... I happened to come across this Australian channel where POH's kitchen is being shown... great! I said to myself... its a cooking show and I think She is from Asia. I just don't know whether she is Chinese or Malaysian. I love her... her wittiness and positive aura makes me awake... and good thing the recipe that they are making is an interesting one...  Kuih Seri Muka and Lime and Mango Frozen Souffle ... here's the website where you can watch POH making the Kuih Seri Muka - http://www.abc.net.au/tv/pohskitchen/stories/s2924623.htm

Kuih Seri Muka

Ingredients                          

Base
• 2 cups glutinous rice                                   
• 270ml coconut milk
• ½ tsp salt

Custard Topping
• 2 tbs custard powder
• 2 tbs cornflour
• 2 tsp rice flour
• 1 cup full cream milk
• ¾ cup sugar
• 1 tsp vanilla bean paste
• 270ml coconut cream

Method

1. Wash and soak rice for at least three hours or overnight.
2. Drain and mix in coconut milk and salt.
3. Steam for 30 minutes.
4. Using piece of plastic wrap, press rice down to compress slightly and form the base.
5. Combine all custard topping ingredients except for coconut cream.
6. Stir over medium heat until very thick, whisking continuously.
7. Add coconut milk and emulsify.
8. Spread custard topping onto compressed rice base. Steam for 15 minutes.
9. Cool and slice into diamonds.
10. Note - Do not refrigerate unless you are willing to re-steam.

Lime and Mango Frozen Souffle

                        

Ingredients

Serves 8

• 400g Italienne meringue (see below)
• Juice and zest of 7 limes
• 25g gelatine leaf
• 400g whipped cream
• 1 large mango, diced finely
• Cassonade (raw) sugar

Italienne Meringue
• 280g caster sugar
• 100ml water
• 6 egg whites

Method

1. Soak the gelatine in a bowl of cold water until soft then drain and squeeze. Warm the lime juice without the zest. Incorporate the gelatine into the lime juice then add the lime zest.
2. Put the lime mixture into a large bowl and whisk a tablespoon of meringue into the lime mixture.
3. Once incorporated, whisk the rest of the meringue into this mixture, then fold in the whipped cream.
4. This lime mousse forms the body for the 'soufflè'.
5. Tie or with sticky tape, stick a strip of foil around the outside top of eight small glasses of your choice.
6. Put some diced mango into the bottom of the glass then put some of the lime mousse, another layer of diced mango and a final layer of lime mousse to reach the top of the glass.
7. Flatten the top of the mousse level with the glass and freeze for four hours.
8. Remove from freezer and sprinkle some cassonnade (raw) sugar on the top of each soufflè and caramelise with a blowtorch.
9. Put soufflès back into the fridge for one hour before serving.

Italienne meringue
1. Combine sugar and water in heavy saucepan and bring to boil ensuring sugar has fully dissolved. Using a sugar thermometer, cook over high heat until the temperature reaches 121°C.
2. Meanwhile in an electric mixer, whisk the egg whites until just firm. When the hot syrup is ready, pour it in a thin stream over the beaten egg whites and keep whisking until the mixture has cooled completely.
3. Cover the bowl with plastic wrap and set aside in the fridge until ready to use.

.... yummy! Kuihs Sera Muka is like the rice cake (PUTO) of the Philippines... I'll try to share some recipes of the different rice cake that we have her in our country. Try it! It's SUPERB! There's more recipe to share with you guys... just wait!... by the way I slept at around 6:30 already.