Kuih Seri Muka: The Perfect Duo of Creamy Pandan Custard & Sticky Glutinous Rice
16
squares30
minutes1
hour180
kcal1
hour30
minutesKuih Seri Muka is a beloved traditional Malaysian dessert known for its two distinct layers— a rich, creamy pandan custard on top and fragrant, slightly salty coconut-infused glutinous rice at the bottom. This delightful treat is commonly enjoyed at tea time and special occasions. The contrast of flavors and textures makes it an irresistible kuih (sweet snack) that embodies Malaysia’s vibrant culinary heritage.
Ingredients
- Bottom Layer (Glutinous Rice Base):
2 cups glutinous rice (soaked in water for at least 4 hours or overnight)
1 ½ cups thick coconut milk
½ teaspoon salt
1 pandan leaf (knotted)
- Top Layer (Pandan Custard):
1 cup pandan juice (blend 6 pandan leaves with 1 cup water, then strain)
½ cup thick coconut milk
¾ cup sugar
3 large eggs
⅓ cup all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
Directions
- Step 1: Prepare the Glutinous Rice Base
- Drain the soaked glutinous rice and rinse thoroughly.
- In a heatproof bowl, mix the rice with coconut milk, salt, and the knotted pandan leaf.
- Steam the rice over medium heat for 30 minutes until soft and sticky.
- If using blue pea flower extract, mix it with half the rice after steaming for a beautiful contrast.
- Press the cooked rice firmly into a greased 8×8-inch pan to form an even, compact layer.
- Step 2: Make the Pandan Custard Layer
- In a bowl, whisk together the eggs and sugar until well combined.
- Add the pandan juice, coconut milk, salt, all-purpose flour, and cornstarch.
- Strain the mixture to remove lumps for a smooth custard texture.
- Pour the custard mixture gently over the compacted rice layer.
- Step 3: Steam the Kuih Seri Muka
- Steam over low heat for 30 minutes or until the custard is fully set.
- Cover the lid with a cloth to prevent water droplets from dripping onto the kuih.
- Once done, let it cool completely before slicing.
Notes
- 📌 Tips for the Perfect Kuih Seri Muka:
✔️ Use low heat while steaming the custard layer to avoid bubbles forming.
✔️ Chill the kuih in the refrigerator for an hour before slicing for cleaner cuts.
✔️ Use a sharp knife greased with a little oil to get perfect squares. - Allergy Information: Contains coconut and eggs. May contain gluten if not using gluten-free flour.
