Comments on: Seri Muka- How to make the delightful Malaysian dessert

By: KP Kwan

KP Kwan — Sun, 21 Nov 2021 01:23:52 +0000

In reply to Joan. The fresh coconut liquid extract from the coconut (Santan as in Malay) is translated as cream and milk at times. Whatever it is called, please make sure that it is the pure extract of the coconut for cooking, not for drinking. Pure coconut extract has a fat content between 20 to 25 percent. If it is far lower than that and added with other ingredients, chances are it is a diluted drink (like drinking milk) rather than for making dessert or for cooking. Please check the information on the packaging when you purchase it.

By: KP Kwan

KP Kwan — Sun, 21 Nov 2021 01:18:16 +0000

In reply to Troquier.

HI Trouquier,
1. It will look more colorful if you add the blue pea flower. By all means, use it if you have it.
2. Since the paste is concentrated, please use it to constitute the same amount of pandan extract in the recipe for the same consistency.
Thanks,
KP Kwan

By: Joan

Joan — Sat, 20 Nov 2021 19:51:07 +0000

Can you clarify whether to use coconut milk as specified in the recipe versus your recommended coconut cream product at the end of the recipe? There is a difference in the consistency that may be important. Thank you!

By: Troquier

Troquier — Sat, 20 Nov 2021 12:29:37 +0000

Hi. Thanks very much for your recipe. I have 2 questions. 1/ do you not use bluepea flower to add some color to the glutinous rice. 2/ living overseas it is not easy to get that much pandan leaves. Does it mean that if pandan paste is used, I will need to use 250ml to dilute it ? Thanks in advance for your comments.

By: KP Kwan

KP Kwan — Sat, 20 Nov 2021 11:55:37 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.