Seri muka kuih

Story behind the dish

Imagine biting into a vibrant green treat that combines the chewy sweetness of glutinous rice with a luscious, smooth custard. Seri muka kuih is a beloved Malaysian dessert, famed for its striking layered appearance and harmonious flavors. As you savor this traditional delicacy, it connects you to generations of home cooks who have perfected this recipe over time, bringing comfort and cheer to gatherings and festivities. Making seri muka kuih is a rewarding journey, turning simple ingredients into a stunning, irresistible sweet.

Ingredients

• 14 oz (400 g) glutinous rice
• 5 fl oz (150 ml) coconut milk
• 3.4 fl oz (100 ml) water
• 1 tsp salt
• 2.5 tbsp corn flour
• 2 tbsp all-purpose flour
• 3 eggs
• 6.8 fl oz (200 ml) coconut cream
• 3.5 oz (140 g) sugar

Step-by-step

1. Soak the glutinous rice in water for at least 1 ½ hours; then drain thoroughly.
2. Prepare a 9-inch round or square cake pan by spraying it with cooking spray or lining it with plastic wrap.
3. In a bowl, mix coconut milk, water, salt, and the soaked rice. Pour the mixture into the prepared cake pan, and place pandan knots on top.
4. Steam the rice for 30 minutes until tender.
5. After steaming, fluff the rice with a fork or spatula, remove the pandan knots, and carefully flatten the rice layer with a greased spatula. Make sure there are no gaps or air pockets in the rice, especially around the edges.
6. Steam again for an additional 10 minutes.
7. In the meantime, combine pandan juice, coconut milk, all-purpose flour, cornflour, and sugar in a bowl. Mix thoroughly.
8. Add eggs to the mixture and whisk well until smooth, then strain into a medium-sized metal bowl or saucepan.
9. Place the bowl over simmering water (double boiler or bain-marie), and cook while stirring constantly until the custard begins to thicken, about 15 minutes.
10. Pour the pandan custard evenly over the steamed rice layer in the pan, tap it gently to remove air bubbles, and steam for a final 30 minutes.
11. Remove the kuih seri muka from the steamer and let it cool completely before cutting into rectangles or diamond-shaped pieces.

Chef’s tips & serving ideas

• For a more fragrant flavor, add a few drops of pandan extract to the coconut custard.
• Serve seri muka kuih at room temperature or chilled, garnished with toasted coconut flakes for extra texture and flavor.

Closing thoughts

With its striking layered look and harmonious flavors, seri muka kuih is more than just a dessert—it's a celebration of tradition and sweet craftsmanship. Though it takes a little patience and care, the end result is worth every step. Whether served at a festive gathering or enjoyed as a special treat, this colorful, comforting kuih brings a touch of Malaysian heritage to every bite.