Kuih Seri Muka is a traditional Malaysian dessert made of two distinct layers. The bottom layer is sticky rice cooked with coconut milk, while the top layer is a soft, custard-like pandan mixture with a naturally vibrant green color. It is commonly found at markets and enjoyed as a sweet snack with tea. The contrast between the creamy pandan layer and the slightly chewy rice base makes it both unique and visually striking.
😌 Difficulty: Medium
⏱️ Preparation time: 25 min
🔥 Cooking time: 30 min
⏳ Total time: 55 min
👥 Servings: 9 pieces
Ingredients
For the rice layer:
- 200 g glutinous rice
- 150 ml coconut milk
- 1/2 tsp salt
For the pandan layer:
- 2 eggs
- 100 g sugar
- 200 ml coconut milk
- 2 tbsp pandan juice (or pandan extract)
- 2 tbsp rice flour
Instructions
- Rinse and soak glutinous rice for at least 2 hours.
- Drain and mix with coconut milk and salt.
- Steam for 20 minutes until cooked.
- Press the cooked rice evenly into a lined pan.
- In a bowl, whisk eggs and sugar.
- Add coconut milk, pandan juice and rice flour.
- Mix until smooth.
- Pour pandan mixture over the rice layer.
- Steam for another 25-30 minutes until set.
- Let cool completely before cutting into squares.
SpinThatCuisine Tip 💡
Use fresh pandan juice if possible for a more natural color and aroma instead of artificial extract.