Malaysian
Kuih Seri Muka
Kuih seri muka is a two-layer Malaysian steamed kuih with a fragrant coconut glutinous rice base and a soft pandan custard top. It is best cooled fully so the layers cut cleanly and the pandan aroma settles beautifully.
Watch it madeKathrine Kwa · 10:08
Ingredients
- Glutinous rice, rinsed and soaked for 2 hours100g
- Thick coconut milk, for rice layer80ml
- Fine salt, for rice layer1/8 tsp
- Pandan leaf, knotted1
- Banana leaf or neutral oil, for lining or greasingas needed
- Pandan leaves, cut into small pieces5 leaves
- Water, for blending pandan juice60ml
- Egg1 large
- Thick coconut milk, for custard layer90ml
- Caster sugar35g
- Plain flour20g
- Rice flour10g
- Tapioca starch1 tsp
- Fine salt, for custard layer1 small pinch
Method
- Drain the soaked glutinous rice well and place it in a small heatproof tray or bowl with 80ml coconut milk, 1/8 tsp salt, and the knotted pandan leaf.
- Steam over medium heat for 20 minutes, then fluff the rice, remove the pandan leaf, and steam for another 5 minutes until the grains are tender and glossy.
- Line a small 10cm square tin with banana leaf or lightly grease it, then press the hot rice firmly and evenly into the tin to form a compact bottom layer.
- Blend the cut pandan leaves with 60ml water, then squeeze and strain through a fine sieve to get fresh pandan juice.
- In a bowl, whisk the egg, 90ml coconut milk, pandan juice, sugar, plain flour, rice flour, tapioca starch, and a pinch of salt until smooth.
- Strain the custard mixture into a small saucepan, then stir over low heat for 2 to 3 minutes until just slightly thickened but still pourable.
- Pour the pandan custard gently over the pressed rice layer and tap the tin lightly to release air bubbles.
- Steam over low to medium-low heat for 20 to 25 minutes, wrapping the steamer lid with a cloth to prevent water dripping onto the surface.
- The kuih is done when the pandan layer is set with a slight wobble in the center; turn off the heat and let it sit in the steamer for 5 minutes.
- Cool completely at room temperature for at least 1 hour before cutting into neat squares with a lightly oiled knife.
Common questions
Can I substitute banana leaf if I don’t have it for Kuih Seri Muka?
Yes. Lightly grease the tin with neutral oil or line it with baking paper if needed. Banana leaf gives a more traditional aroma, but it’s not essential for setting or serving the kuih.
How long does Kuih Seri Muka take from start to finish?
Plan for about 1 hour 15 minutes, plus the 2 hours soaking time for the glutinous rice. The active cooking is mostly steaming, with the custard layer taking only a few minutes to cook.
Why did my pandan custard layer separate or go lumpy?
The custard was likely cooked too fast or not strained before cooking. Keep the heat low and stir constantly until only slightly thickened. If lumps form, strain the mixture before pouring it over the rice.
How should I store Kuih Seri Muka and how long does it keep?
Cool completely, then cover and refrigerate. It keeps well for 2 to 3 days. For the best texture, serve chilled or let it stand at room temperature for 10 to 15 minutes before eating.
How do I serve Kuih Seri Muka cleanly without it falling apart?
Use a lightly oiled knife for neat slices, wiping the blade between cuts. Chill the kuih first so the layers firm up, then cut into small squares and lift them out carefully with a spatula.