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Kuih Seri Muka

Name: Kuih Seri Muka
Prep time: 30 min
Cook time: 1 h
Total time: 7 h 30 min
Yield: 12 servings
Cuisine: Malaysian & Singaporean
Ingredients: 400 g Glutinous (sticky) rice, rinsed; 200 ml Coconut milk; 100 ml Water; 1 tsp Salt; 2 Pandan leaves, cut into short lengths; 10 Pandan leaves, cut into short pieces; 150 ml Water; 3 large eggs; 160 g Sugar; 300 ml Coconut milk; 40 g plain flour; 30 g Tapioca starch; 1 pinch Salt

Two-layer kuih: salty steamed coconut sticky rice under a silky, bright green pandan custard. Pure Nyonya teatime.

Malaysian & Singaporean · Desserts · prep 30 min · cook 1 h · waiting 6 h · serves 12 · Vegetarian, Dairy-free, Nut-free, Pescatarian

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Ingredients

400 g Glutinous (sticky) rice, rinsed
200 ml Coconut milk
100 ml Water
1 tsp Salt
2 Pandan leaves, cut into short lengths
10 Pandan leaves, cut into short pieces
150 ml Water
3 large eggs
160 g Sugar
300 ml Coconut milk
40 g plain flour
30 g Tapioca starch
1 pinch Salt

Method

Soak the glutinous rice in plenty of water for 4 hours (or overnight), then drain well.
Grease a 20 cm square cake tin (or line it with banana leaf). Mix the rice with the coconut milk, water and salt, spread it in the tin, lay the pandan pieces on top and steam over high heat for 20 min.
Remove the pandan and fluff the rice with a fork so the wetter and drier grains mix, then steam for 10 min more until every grain is soft and translucent. Press it down very firmly and evenly with the back of a spoon, so the layers will not separate later. Keep it hot.
For the custard, blend the pandan pieces with the 150 ml water, then strain and squeeze hard to get about 120 ml of green juice. Gently whisk the eggs and sugar until the sugar dissolves (avoid making it foamy), then whisk in the coconut milk, pandan juice, flour, tapioca starch and salt and strain into a pan.
Stir the custard over low heat for 3–4 min until it thickens slightly, like thin pouring custard. This gives a smoother top.
Scratch the surface of the hot rice with a fork, pour the custard over and wrap the steamer lid in a tea towel to stop drips. Steam over medium-low heat for 25–30 min, until the top is set and a skewer comes out clean.
Leave to cool completely, at least 2 hours, then cut into diamonds or squares with an oiled plastic knife.

Tips

Gentle heat is the key to a smooth, unpocked top; if the custard bubbles or puffs, turn the heat down.
Seri muka keeps at cool room temperature for a day; the fridge hardens the rice, so steam it briefly to soften. Contains egg and wheat.

Sources

Written in our own words after cross-checking these recipes:

Taste Asian Food What To Cook Today

Open Kuih Seri Muka in Nouns Cooking