Seri Muka Kuih
Savory coconut rice under silky sweet pandan custard — Malaysia's pretty two-layer sweet.
- Total
- 120 min
- Serves
- 4
Malaysia's two-layer steamed kuih: a savory coconut-rice base topped with a smooth, sweet pandan-green custard, steamed into pretty squares. Seri muka is a beloved Nyonya sweet — the contrast of savory glutinous rice and silky sweet custard is the whole charm. Sliced into neat pieces, it's as pretty as it is delicious.
Ingredients
- 400g Rice
- 150ml Coconut Milk
- 100ml Water
- 1 tsp Salt
- 5 tbs Corn Flour
- 3 tbs Flour
- 3 Eggs
- 200ml Coconut Cream
- 140g Sugar
Instructions
- Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
- Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
- Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
- Steam for 30 minutes.
- After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
- Steam for another 10 minutes.
- Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
- Add eggs and whisk well then strain into a medium sized metal bowl or pot.
- Place pandan mixture over simmering water (double boiler or bain-marie)
- Stir continuously and cook till custard starts to thicken. (15 minutes)
- Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
- Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.
Nutrition (per serving)
- Calories
- 370
- Protein
- 6 g
- Fat
- 15 g
- Carbs
- 55 g
Adapted from makan.ch. Rewritten and re-photographed by MealIdeas.
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