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.

Related recipes:

CHINESE VERSION: 双色香兰糯米糕 (Serimuka)

kuih seri muka
 

Kuih Seri Muka: A Kuih with “Pretty Face” | MyKitchen101en

Yield: 8-inch baking pan (24 pieces)

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):

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.

serimuka-bottom1

2 Bring water of steamer to the boil, reduce to MEDIUM heat, steam glutinous rice for 20 minutes.

serimuka-bottom2
 

3 After steaming for 20 minutes…

serimuka-bottom3

4 Add thick coconut milk to the half-cooked rice and mix well, steam for another 10 minutes.

serimuka-bottom4

5 Add bunga telang juice to part of the rice, steam for another 5 minutes.

serimuka-bottom5

6 Loosen rice with chopsticks, then press down until firm using rice spatula, steam for another 10 minutes.

serimuka-bottom6
 

Upper Layer (Steps):

1 Beat the eggs gently, add in the remaining ingredients and mix well.

serimuka-upper1

2 Sieve the coconut egg mixture with a strainer.

serimuka-upper2

3 Bring 1/3 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.)

serimuka-upper3

Combining Upper & Bottom Layer (Steps):

1 Pour the coconut egg mixture over the cooked glutinous rice.

serimuka-combine1

2 Steam over LOW heat for 1 hour until fully cooked.

serimuka-combine2

3 After 1 hour, insert a wooden stick into the center, it is fully cooked if the stick comes out clean.

serimuka-combine3

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.

serimuka-combine4

kuih seri muka

Kuih Seri Muka: “Pretty Face”

Kuih Seri Muka is a popular dessert among Peranakan, the meaning of “seri muka” is “pretty face”.
5 from 3 votes

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Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Appetizer, Dessert
Cuisine Southeast Asia
Servings 24 pieces
Calories 142 kcal

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
  • tbsps all-purpose flour
  • 3 tbsps corn starch
Makes: 8 x 8inch rectangle

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.
  • Bring water of steamer to the boil, reduce to MEDIUM heat, steam glutinous rice for 20 minutes.
  • After steaming 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 1/3 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

This recipe yields an 8-inch square kuih divided into 24 pieces.
The nutritional value for reference is for 1 piece.

Nutrition (per serving)

Calories: 142kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 20mgSodium: 133mgPotassium: 69mgFiber: 1gSugar: 6gVitamin A: 30IUVitamin C: 0.4mgCalcium: 8mgIron: 1mg
Keyword kuih seri muka, putri salat, seri muka, seri muka pandan
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