Kuih Seri Muka is a popular dessert among Peranakan, the meaning of “seri muka” is “pretty face”. To fulfill the title of “pretty face”, the upper layer of this kuih should be very smooth.
To achieve this, it is essential to use only VERY GENTLE heat (turn to the lowest heat) when steaming the top layer. The surface will become uneven and bumpy if high heat is used during steaming.
Seri Muka Recipe: Ready to explore a delicious traditional Malaysian dessert with a twist? Kuih Seri Muka, or “pretty face,” is a two-layered masterpiece that will enchant your taste buds with its unique flavors and textures. With a chewy glutinous rice base and a velvety pandan custard topping, this vibrant green treat is as eye-catching as it is scrumptious. But guess what? We’ve got not one, but THREE variations of this recipe for you to try! So, let’s dive in and discover how to make your very own Kuih Seri Muka at home.
Kuih Seri Muka a Little Bit of History
Seri Muka is a beloved dessert with roots in both Malaysian and Indonesian culinary traditions. The name itself reflects its beauty, as “seri muka” means “pretty face” in Malay. And trust us, this dessert is as pretty as it is tasty!
Key Ingredients: To whip up the perfect Kuih Seri Muka, you’ll need the following essential ingredients:
- Glutinous rice – This sticky rice creates the bottom layer, giving the dessert its signature chewy texture.
- Coconut milk – This rich and creamy ingredient is a staple in Southeast Asian dishes and adds a luxurious touch to both the rice and custard layers.
- Pandan leaves – These fragrant leaves are what give the custard layer its bright green color and unique flavor.
- Blue pea juice (bunga telang) – An extract from butterfly pea flower, this natural blue coloring adds an extra pop of color and charm to your dessert.
- Sugar – A touch of sweetness to balance the flavors.
- Eggs and cornstarch – These two work together to create the smooth, melt-in-your-mouth texture of the pandan custard layer.
Tips for Success: Ready to become a Kuih Seri Muka master? Keep these handy tips in mind:
- Soak that glutinous rice! Give it at least 4 hours or, better yet, let it soak overnight. This step ensures the rice becomes tender and easy to steam.
- When cooking the pandan custard layer, use a double boiler or a heatproof bowl over simmering water. This gentle cooking method helps prevent curdling and guarantees a silky-smooth texture.
- Patience is key when steaming the layers. Make sure the glutinous rice layer is fully cooked and firm before adding the pandan custard layer. Likewise, ensure the pandan layer is set before removing the dessert from the steamer.
- Let the Kuih Seri Muka cool completely before cutting into pieces. This allows the layers to set properly and makes slicing a breeze.
Exciting Variations to Try: Now that you’re ready to tackle the classic Kuih Seri Muka, why not venture out and try these mouthwatering variations we’ve created just for you?
- Sweet Potato Kuih Seri Muka with Turmeric – A colorful twist that combines the earthy flavors of sweet potatoes and turmeric.
- Vegan Orange Sweet Potato Seri Muka – A vegan-friendly version that swaps out eggs and still delivers on taste!
- Pumpkin Seri Muka – A seasonal spin that incorporates the rich flavors of pumpkin.
CHINESE VERSION: 双色香兰糯米糕 (Serimuka)
Kuih Seri Muka: A Kuih with “Pretty Face” | MyKitchen101en
Yield: 8-inch baking pan (24 pieces)
Ingredients for Kuih Seri Muka:
For the bottom layer:
- 400 g glutinous rice (soaked overnight, drained)
- 200 ml thin coconut milk
- 1 tsp salt
- 3 leaves pandan leaves
- 70 ml thick coconut milk
- 3 tsps blue pea juice (bunga telang)
For the upper layer:
- 3 eggs
- 200 ml thick coconut milk
- 120 ml pandan juice
- 140 g fine granulated sugar
- ¼ tsp salt
- 3½ tbsps all-purpose flour
- 3 tbsps corn starch
Instructions:
Bottom Layer (Steps):
1 Put glutinous rice in a lined 8″ baking pan (square or round). Add salt to thin coconut milk, mix well, then pour over glutinous rice, and add in pandan leaves.
2 Bring water of steamer to the boil, reduce to MEDIUM heat, steam glutinous rice for 20 minutes.
3 After steaming for 20 minutes…
4 Add thick coconut milk to the half-cooked rice and mix well, steam for another 10 minutes.
5 Add bunga telang juice to part of the rice, steam for another 5 minutes.
6 Loosen rice with chopsticks, then press down until firm using rice spatula, steam for another 10 minutes.
Upper Layer (Steps):
1 Beat the eggs gently, add in the remaining ingredients and mix well.
2 Sieve the coconut egg mixture with a strainer.
3 Bring ⅓ pot of water to the boil, reduce to LOW heat, cook the mixture (using double-boiler method) for 4-5 minutes, keep stirring. (DO NOT overcooked or the upper layer WILL NOT settle after steaming.)
Combining Upper & Bottom Layer (Steps):
1 Pour the coconut egg mixture over the cooked glutinous rice.
2 Steam over LOW heat for 1 hour until fully cooked.
3 After 1 hour, insert a wooden stick into the center, it is fully cooked if the stick comes out clean.
4 Set aside to cool completely (you may soak the baking pan in cold water to speed up the process), then cut into small pieces using a plastic knife.
Conclusion: There you have it – a stunning and delicious Malaysian dessert
Kuih Seri Muka Recipe
Rate
Equipment
- 1 square baking pan (8-inch)
Ingredients
For the bottom layer:
- 400 g glutinous rice soaked overnight, drained
- 200 ml thin coconut milk
- 1 tsp salt
- 3 leaves pandan leaves
- 70 ml thick coconut milk
- 3 tsps blue pea juice bunga telang
For the upper layer:
- 3 eggs
- 200 ml thick coconut milk
- 120 ml pandan juice
- 140 g fine granulated sugar
- ¼ tsp salt
- 3½ tbsps all-purpose flour
- 3 tbsps corn starch
Instructions
Bottom Layer (Steps):
- Put glutinous rice in a lined 8″ baking pan (square or round). Add salt to thin coconut milk, mix well, then pour over glutinous rice, and add in pandan leaves. Steam over medium heat for 20 minutes.
- Add thick coconut milk to the half-cooked rice and mix well, steam for another 10 minutes.
- Add blue pea (bunga telang) juice to part of the rice, steam for another 5 minutes.
- Loosen rice with chopsticks, then press down until firm using rice spatula, steam for another 10 minutes.
Upper Layer (Steps):
- Beat the eggs gently, add in the remaining ingredients and mix well.
- Sieve the coconut egg mixture with a strainer.
- Bring ⅓ pot of water to the boil, reduce to LOW heat, cook the mixture (using double-boiler method) for 4-5 minutes, keep stirring. (DO NOT overcooked or the upper layer WILL NOT settle after steaming.)
Combining Upper & Bottom Layer (Steps):
- Pour the coconut egg mixture over the cooked glutinous rice.
- Steam over low heat for 1 hour until fully cooked. After 1 hour, insert a wooden stick into the center, it is fully cooked if the stick comes out clean.
- Set aside to cool completely (you may soak the baking pan in cold water to speed up the process), then cut into small pieces using a plastic knife.
Video
Notes
The nutritional value for reference is for 1 piece.
Nutrition (per serving)
Rate this recipe
Click to rate
Trackbacks/Pingbacks