AI-generated image
Kuih seri muka
Kuih seri muka: steamed coconut sticky rice under a smooth pandan custard layer
Seri muka is one of the most loved kuih in Melaka and all over Malaysia, sold in neat diamonds at morning markets and Ramadan bazaars. The base is glutinous rice steamed in coconut milk and pressed firm; the top is a silky, green custard of pandan juice, eggs and coconut milk, steamed until it just sets. Each bite is salty-sweet, chewy then smooth. Chef's tip: rough up the top of the hot rice with a fork before pouring on the custard, so the two layers stick together instead of sliding apart.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the rice layer
For the custard layer
Method
0/6 doneStep 1: Drain 10 ½ oz glutinous rice and spread it in a greased 20 cm square tin. Mix ¾ cup coconut milk, ¼ cup water and ¾ tsp salt and pour over; tuck in 2 pandan leaves. Steam over a high heat for 25 minutes, until the grains are tender and translucent.
25 minStep 2: Discard the pandan, fluff the rice, then press it down very firmly and evenly with the back of a spoon. Scratch the surface lightly with a fork. Keep it hot in the steamer.
3 minStep 3: Blend 10 pandan leaves with ½ cup water and squeeze through a cloth to get about 100 ml of dark green juice.
5 minStep 4: Whisk 3 eggs and 5 ½ oz sugar until the sugar dissolves, then whisk in 1 ¼ cups coconut milk, 1 ⅜ oz rice flour, 1 oz cornflour, 1 pinch salt and the pandan juice. Cook over a low heat, stirring constantly, for 3–4 minutes, just until it thickens slightly like thin custard; don't let it boil.
5 minStep 5: Pour the warm custard over the hot rice. Turn the heat to medium-low and wrap the lid in a tea towel. Steam for 25–30 minutes, until the custard is set and a skewer comes out clean. Common mistake: steaming on a high heat; the custard puffs up and sets full of holes instead of glossy and smooth.
30 minStep 6: Cool completely, 3 hours at least, then cut into 16 diamonds with an oiled knife.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 5 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuih seri muka take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.