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Kuih Seri Muka
A beloved two-layer Malaysian sweet treat featuring a base of steamed glutinous rice topped with a rich, vibrant pandan-infused coconut custard.
🧂 Ainekset
- 300g Glutinous rice(Also known as sweet rice or sticky rice. Rinse thoroughly before soaking.)
- For soaking rice Water
- 700ml Coconut milk(Use full-fat for best results. Divided use: 500ml for rice, 200ml for custard.)
- 200ml Pandan juice(Made from blending pandan leaves with a little water and straining. Alternatively, use pandan extract.)
- 3 large Eggs(Lightly beaten.)
- 150g Sugar(Granulated sugar. Adjust to taste.)
- 1/2 teaspoon Salt(To enhance flavors.)
👨🍳 Ohjeet
- 1
Rinse the glutinous rice under cold running water until the water runs clear. Soak the rice in ample water for at least 4 hours, or preferably overnight. Drain the rice thoroughly.
⏱️ Soaking: 4+ hours - 2
Transfer the drained glutinous rice to a steamer lined with cheesecloth or parchment paper. Steam over medium-high heat for 20 minutes, or until the rice is partially cooked and translucent.
⏱️ 20 minutes - 3
While the rice is steaming, gently heat 500ml of coconut milk in a saucepan over low heat. Do not boil. Once warm, pour it over the partially steamed rice in the steamer. Continue steaming for another 20 minutes, or until the rice is fully cooked, tender, and has absorbed the coconut milk.
⏱️ 20 minutes - 4
Grease a 20cm x 20cm (8x8 inch) square baking pan. Carefully transfer the cooked glutinous rice into the prepared pan. Using a spatula or the back of a spoon, press the rice down firmly and evenly to create a compact bottom layer. Ensure there are no gaps.
⏱️ 10 minutes - 5
Prepare the pandan custard. In a bowl, whisk together the lightly beaten eggs, remaining 200ml coconut milk, sugar, pandan juice, and salt until well combined and the sugar has dissolved. Strain the mixture through a fine-mesh sieve to ensure a silky smooth custard.
⏱️ 10 minutes - 6
Gently pour the strained pandan custard mixture over the pressed glutinous rice layer in the pan. The custard should cover the rice evenly.
⏱️ 5 minutes - 7
Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the custard. Steam the kuih over medium heat for 30-40 minutes, or until the custard is set and a skewer inserted into the center comes out clean. The top layer should be firm but slightly jiggly.
⏱️ 30-40 minutes - 8
Once cooked, remove the pan from the steamer and let it cool completely at room temperature. Then, refrigerate for at least 2 hours, or until thoroughly chilled and firm. This chilling step is crucial for clean slicing.
⏱️ Cooling: 2 hours+ - 9
To serve, carefully run a knife around the edges of the pan. Invert the kuih onto a serving plate or cut directly in the pan. Slice into desired portions using a sharp knife, wiping the knife clean between cuts for neat edges.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Ensure the glutinous rice is pressed very firmly into the pan to create a stable base.
- ✓The pandan custard layer should be silky smooth; straining is essential.
- ✓Cooling and chilling the kuih completely before slicing is key to achieving clean, defined layers.
- ✓If pandan extract is used, adjust the amount to achieve a vibrant green color and desired flavor intensity.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a richer flavor, substitute some of the coconut milk with evaporated milk.
- Add a layer of caramelized palm sugar (gula melaka) between the rice and custard for a different flavor profile.
- Experiment with natural food colorings like butterfly pea flower for blue or beetroot for pink.