Seri muka kuih

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Title: Seri Muka Kuih — Authentic Malaysian Pandan Custard with Glutinous Rice (Recipe & Tips)

Meta description: Learn how to make Seri muka (kuih seri muka), a classic Malaysian dessert of steamed glutinous rice topped with a pandan coconut custard. Easy step-by-step recipe and serving tips.

Seri muka, often called kuih seri muka, is a beloved Southeast Asian treat featuring a sticky glutinous rice base and a vibrant pandan-infused coconut custard layer. This Malaysian dessert is popular at celebrations and as a snack with tea. Below is an easy-to-follow recipe to make authentic seri muka at home, plus tips for perfect texture and color.

Why you’ll love this recipe
– Classic balance of chewy coconut rice and silky pandan custard
– Natural pandan aroma and color (no artificial coloring needed)
– Great make-ahead dessert — refrigerates well

Ingredients (serves 8)
– 2 cups glutinous (sticky) rice, rinsed and soaked 3–4 hours
– 1 1/4 cups coconut milk (for rice)
– 1/2 tsp salt
– 1–2 pandan leaves, knotted (optional)
– 1 1/4 cups coconut milk (for custard)
– 3 eggs
– 3/4 cup sugar
– 1/2 cup rice flour
– 2 tbsp tapioca flour (or cornstarch)
– 1/2 tsp salt
– 5–6 pandan leaves blended with 1/2 cup water, strained (or 1/4 cup pandan juice)

Method
1. Prepare the rice: Drain soaked glutinous rice. Steam with 1 1/4 cups coconut milk, 1/2 tsp salt, and knotted pandan leaves for 20–25 minutes until tender. Remove pandan leaf and fluff.
2. Press rice into pan: Line a 9×9-inch square pan with banana leaf or parchment. Pack the hot coconut rice evenly into the pan to form a compact base. Set aside.
3. Make pandan custard: Whisk eggs and sugar until combined. Add 1 1/4 cups coconut milk, pandan juice, rice flour, tapioca flour, and 1/2 tsp salt. Strain mixture to remove lumps.
4. Steam custard: Pour pandan custard gently over the packed rice. Steam the layered kuih over medium heat for 25–30 minutes until custard is set and slightly jiggly in center.
5. Cool and serve: Let cool completely, refrigerate for at least 2 hours to firm up. Slice into squares and serve chilled.

Tips for success
– Use fresh pandan for best aroma and green color. Adjust sugar to taste.
– Ensure rice layer is compacted to prevent separation when slicing.
– For a firmer top, add a little extra rice flour or steam a bit longer.

Keywords: Seri muka, kuih seri muka, pandan custard, glutinous rice, Malaysian dessert, kuih recipe.

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Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
Steam for 30 minutes.
After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
Steam for another 10 minutes.

Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
Add eggs and whisk well then strain into a medium sized metal bowl or pot.
Place pandan mixture over simmering water (double boiler or bain-marie)
Stir continuously and cook till custard starts to thicken. (15 minutes)
Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.