Description
Kuih Seri Muka is a traditional Malaysian dessert made with glutinous rice and a creamy pandan coconut layer.
Ingredients
Scale
- 1 cup glutinous rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon pandan extract (or 2–3 pandan leaves, blended with water)
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Drain the rice and steam it for about 20-25 minutes until cooked.
- In a bowl, combine 1 cup of coconut milk, ¼ cup of sugar, and ½ teaspoon of salt. Mix well and set aside.
- In another bowl, whisk together the eggs, remaining ¼ cup of sugar, pandan extract, and the remaining ½ cup of coconut milk until smooth.
- In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder. Gradually add this dry mixture to the egg and coconut milk mixture, stirring until well combined.
- Grease an 8-inch square baking pan. Spread the steamed glutinous rice evenly at the bottom of the pan, pressing it down firmly. Pour the pandan mixture over the rice layer.
- Steam the entire pan over medium heat for about 30-40 minutes, or until the top layer is set and firm. Allow it to cool completely before cutting into squares.
- Serve at room temperature or chilled.
Notes
- For a richer flavor, consider adding a pinch of pandan leaves to the coconut milk while steaming.
- You can also substitute the pandan extract with matcha powder for a unique twist on the color and flavor.
- Prep Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Steaming
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg