Kuih Seri Muka

Nutrition · per serving

Steps

1. 1

   Rinse the glutinous rice in several changes of water until the water is less cloudy, then drain well. Lightly oil a small heatproof tin or loaf pan, about 14 x 14 cm or similar. Bring water in a steamer to a boil.

   140 g glutinous rice1 tsp neutral oil
2. 2

   Mix the drained glutinous rice with the thick coconut milk, water, and salt. Spread it evenly in the prepared tin, pressing lightly so the layer is level. Steam over medium heat for 18 minutes, covered. The rice should be mostly tender but still able to absorb a little more moisture from the custard later.

   140 g glutinous rice90 ml thick coconut milk70 ml water1/4 tsp salt
3. 3

   While the rice steams, make the custard. In a bowl, whisk together the egg and caster sugar just until the sugar dissolves; avoid whipping in too much air, which can create bubbles. Whisk in the pandan juice, thick coconut milk, cornstarch, plain flour, and salt until completely smooth.

   90 ml pandan juice80 ml thick coconut milk2 medium egg70 g caster sugar18 g cornstarch8 g plain flour1 pinch salt
4. 4

   Strain the custard through a fine sieve into a jug to remove any lumps and foam. This helps give Kuih Seri Muka its characteristic smooth top.

   90 ml pandan juice80 ml thick coconut milk2 medium egg70 g caster sugar18 g cornstarch8 g plain flour1 pinch salt
5. 5

   When the rice layer is ready, press it down firmly with the back of a wet spoon or spatula to compact it; this prevents the custard from seeping in unevenly. Reduce the steamer to a gentle simmer so the custard will cook smoothly without craters. Pour the strained pandan custard over the hot rice layer.

   90 ml pandan juice80 ml thick coconut milk2 medium egg70 g caster sugar18 g cornstarch8 g plain flour1 pinch salt
6. 6

   Steam gently for 16-18 minutes, covering the lid with a cloth to stop condensation dripping onto the surface. The custard is done when the center is just set with a slight wobble and no longer looks liquid.

7. 7

   Remove from the steamer and cool in the tin for 10 minutes. For neat slices, use a lightly oiled knife or plastic scraper and wipe it clean between cuts. Serve slightly warm or at room temperature.

Origin & History

Kuih Seri Muka is a classic Malaysian nyonya kuih made with a bottom layer of rich glutinous rice and a top layer of fragrant pandan custard. It is especially associated with Peranakan kitchens, where pandan, coconut, and carefully steamed layered sweets are central to the dessert tradition.