Kuih Seri Muka (Pandan Custard Rice Dessert)

Kuih Seri Muka is a beloved traditional dessert in Southeast Asia, known for its vibrant green pandan custard topping and creamy glutinous rice base. This two-layered delicacy is a staple at festive celebrations and teatime treats, thanks to its unique combination of flavors and textures.

wekreatif

2/21/20252 min read

Kuih Seri Muka is a classic Malaysian dessert that beautifully marries a creamy pandan custard layer with a fragrant glutinous rice base. It's a treat often enjoyed during tea time or festive occasions. Here’s a simple guide to making this delightful dessert at home.

Making Kuih Seri Muka requires a bit of patience, but the result is well worth the effort. The combination of fragrant pandan and creamy coconut milk pairs beautifully with the sticky rice base. Try it at home, and savor a piece of Malaysian tradition!

  • 300 g glutinous rice, soak for 30 minutes in water

  • 200 ml thin coconut milk, 100 ml coconut milk plus 100 ml water

  • 2 pandan leaves, optional

  • 1 teaspoon salt

For Top Layer:

  • 200 ml thick coconut milk , or coconut cream

  • 2 large eggs , plus 2 egg yolks

  • 170 g sugar

  • 100 ml pandan juice, from 8-10 pandan leaves

  • 5 tablespoon all-purpose flour

  • 2 tbsp cornstarch

Instructions

  1. Combine all the ingredients for the bottom layer and steam over high heat for 20 minutes.

  2. Meanwhile, combine the eggs, coconut milk, sugar, pandan juice, and flour in a bowl. Mix until smooth, then cook the mixture over a double boiler, stirring continuously, until it thickens slightly while still retaining a pourable consistency.

  3. After 20 minutes, remove the glutinous rice mixture, stir thoroughly, and press it down with a spoon or your hands to make it compact. Then, use a sieve to evenly distribute the egg mixture over the rice.

  4. Steam on medium heat for 30 minutes, then allow it to cool completely before slicing the Seri Muka into either diamond-shaped or rectangular pieces.

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