Malaysian SeriMuka (called by Malaysian northerners) or Seri Kaya as mostly known in other part of Malaysia. The top custard layer is made of egg, coconut milk, green extract of pandan leaves and sugar. The bottom layer is made of glutinous rice and coconut milk. Both layers are steamed with bottom layer first then after it is set, followed by the top layer. This is one of my favourite kueh! Most Malaysian sweets and puddings are green as we love to use pandan extract for colouring and aroma. This is like Asian ‘vanilla’! Top tip- if you want to get nice clean cut like this use a sharp thin blade knife and soak in hot water first, wipe it and then brush with a thin layer of oil, coconut oil is the best but if not, vegetable oil is ok too.
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My favourite breakfast lately. I’ve finally moved on from my chia seed puddings to this banana pancake topped with peanut butter, greek yoghurt and mixed berries! It’s soooooooo good 😩 I want it right now but it’s midnight.
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Dong Lai Shun 東來順, one of my fav Beijing and Chinese restaurants in Hong Kong 🇭🇰:
Address: B2, The Royal Garden Hotel, 69 Mody Road, Tsim Sha Tsui 尖沙咀麼地道69號帝苑酒店B2層
Phone: +852 27332020
Thanks for the Preview Event about the making of #RoyalGardenHotel #帝苑軒 ‘s 喜慶紅棗年糕製作班 XinJiang sourced Red Date Low Sugar Puddings for CNY 2018 coming soon for ordering!
• Afterwards waited at the new J’s Bar Bistro, before re-familiarising ourselves with Dong Lai Shun #東來順 delectable【‘黃金滿屋’ 黃湯海味賀年盆菜 Seafood Banquet Poon Choi, with Abalones & Fish Maw, HKD $3,388 4-6 pax】
• The other amazing Poon Choi is their classy 【Spicy Ma La Seafood ‘紫氣東來’ 麻辣海鮮盆菜 , $2,888 4-6 pax 】which came with 2 Types of Alaskan & Meat Crabs & Prawns, Oysters, etc.
There were also other Wintery dishes we ate here which are as usual, mesmerizing and unique, worth a separate post themselves. 東來順 Dong Lai Shun HK is surely one of my family’s favourite restaurants in Hong Kong always 🇭🇰 *Didn’t tag everyone sorry too many people on other tables! 😊