Cooking Steps

1. 

   Step1:Wash the glutinous rice for 3 hour

2. 

   Step2:Drain and add coconut milk. Mix water, vanilla leaves, salt and sugar. Steam in steamer for 20 minutes.

3. 

   Step3:Grease an eight inch baking basin or spread oil paper on the bottom. Put the steamed glutinous rice into the baking basin. Use a spoon to compact the glutinous rice.

4. 

   Step4:Cut 67 pieces of vanilla leaves into sections. Add 200 grams of water and mix with a blender to make vanilla paste..

5. 

   Step5:Use gauze to filter and extrude vanilla juice. Take 150g for standb

6. 

   Step6:Beat eggs, sugar, vanilla juice, vanilla and salt with egg whisk

7. 

   Step7:You can add coconut milk at this time. Sift the flour and cassava into a bowl. Mix slowly

8. 

   Step8:You can also use the blender to mix smoothly and then put aside for ten minutes to let the bubbles disappear.

9. 

   Step9:Pour the batter into a deep pot, stir it over low heat and boil it. Remember to stir it constantly. Otherwise, the finished product will not be smooth. Boil the batter until it's a little thick. It's as thick as a thick soup and it's off the fire.

10. 

    Step10:Pour the batter onto the steamed glutinous rice layer. Steam in the steamer over low heat for 3035 minutes.

11. 

    Step11:Remember to wrap the lid with a clean cloth to avoid backflow of water vapor.

12. 

    Step12:The steamed serimuka can only be cut if it is completely cooled. Otherwise, it will be difficult to cut it well.