Malaysian Recipes

SERI MUKA-PANDAN CUSTARD & GLUTINOUS RICE LAYER

Seri Muka (also Kuih Seri Muka or Sri Muka (Malay: Pretty face) or Kuih Salat ) is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. 

It is used to impart creamy taste when cooking the glutinous rice and making the custard layer.It is an example of a Peranakan/Malay kuih. In 2009 the Malaysian Department of National Heritage declared Seri Muka one of 100 Malaysian heritage foods and drinks.

Serves 4 people

Ingredients

Ingredients A (glutinous rice cake):

300 gm glutinous rice (soaked in water for overnight or minimum 4 hours)
200 ml coconut milk 1 tspn salt

Ingredients B (pandan custard):

400 ml coconut milk 4 eggs
2 tbsp cornflour
3 tbsp plain flour 200 gm sugar
5 tbsp pandan extract
Pandan extract:
Blend five pandan leaves (cut into small pieces) with 100 ml water and a sift, press and strain to get the extract.
 

Method
Rice layer: Steam glutinous rice in a 24cm round tray (about 6cm high) for 30 minutes . Rest for 5 minutes, then add in coconut milk and salt and press steamed rice to make it even. Steam again for another 15 minutes.

Custard layer: In a mixing bowl, whisk eggs with sugar until sugar is dissolved. Add in pandan extract and coconut milk, mix well. Sift in flours and whisk till well combined.
Pour the mixture on top of steamed glutinous rice, smooth the top and steam over medium heat for 1 hour. Leave the steamer lid slightly open to avoid water from steam dropping on custard layer, if there is water on the layer, dap it with kitchen paper roll until dry. Once cooked, cool completely before slicing and serving.