Name: Seri muka kuih
Prep time: 20 min
Cook time: 85 min
Total time: 64 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 400 g Rice; 150 ml Coconut Milk; 100 ml Water; 1 tsp Salt; 5 tbsp Corn Flour; 3 tbsp Flour; 3 Eggs; 200 ml Coconut Cream; 140 g Sugar

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Seri muka kuih Recipe — Recipes Zone

Method

12 steps · 1h 4m

01
Soak the Rice
Soak the glutinous rice in water for at least 1 ½ hours. Once it's ready, drain it well.
02
Prepare the Pan
Get a 9-inch round or square cake pan ready. Either spray it lightly with cooking spray or line it with plastic wrap, making sure the wrap extends over the sides for easy lifting later.
03
Mix and Add Rice
In a bowl, combine the 150 ml coconut milk, 100 ml water, and 1 tsp salt with the soaked 400 g rice. Pour this mixture into your prepared cake pan, then arrange the pandan knots on top.
04
Steam the Rice
Steam the rice mixture for 30 minutes.
05
Flatten the Rice
After 30 minutes, take the pan out of the steamer. Fluff up the rice with a fork and carefully remove the pandan knots.
Using a lightly greased spatula, press the steamed rice down firmly and evenly. You want a compact layer, so make sure there are no holes, air bubbles, or gaps, especially around the edges of the pan.
06
Second Steam
Return the pan to the steamer and continue steaming for another 10 minutes.
07
Mix Custard Base
In a separate bowl, whisk together the pandan juice, 200 ml coconut cream, 3 tbsp all-purpose flour, 5 tbsp cornflour, and 140 g sugar until everything is well combined and smooth.
08
Add Eggs, Strain
Add the 3 eggs to the pandan mixture and whisk thoroughly. Strain the mixture through a fine-mesh sieve into a medium-sized metal bowl or pot to ensure a silky-smooth custard.
09
Cook Custard
Set your bowl or pot with the pandan mixture over a pot of simmering water, creating a double boiler or bain-marie setup. Make sure the bottom of the custard bowl doesn't touch the simmering water.
10
Thicken Custard
Stir the custard continuously. After about 15 minutes, it will start to thicken, becoming like a pourable, loose pudding.
11
Add Custard, Steam
Carefully pour the thickened pandan custard over the flattened glutinous rice layer. Gently tap the pan a few times on the counter to release any trapped air bubbles, then return it to the steamer for another 30 minutes.
12
Cool and Cut
Once steamed, remove the kuih seri muka from the steamer. Let it cool completely at room temperature before lifting it out of the pan and cutting it into neat rectangles or diamond shapes. Cooling it fully ensures clean cuts.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	792kcal	40%
Fat	22.9g	33%
Carbohydrate	132.6g	51%

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Soya

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Seri muka kuih Recipe

About this recipe

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Method

Soak the Rice

Prepare the Pan

Mix and Add Rice

Steam the Rice

Flatten the Rice

Second Steam

Mix Custard Base

Add Eggs, Strain

Cook Custard

Thicken Custard

Add Custard, Steam

Cool and Cut

Nutrition

Allergens

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