Pumpkin Seri Muka (Pumpkin Glutinous Rice Kuih)- No Egg

Pumpkin Seri Muka (Pumpkin Glutinous Rice Kuih) is similar to Kuih Seri Muka, the bottom layer is made with glutinous rice. The upper layer for Kuih Seri Muka is made with eggs, for Pumpkin Seri Muka, it is replaced with pumpkin. Since it is eggless, it is suitable for vegetarian.

CHINESE VERSION: 金瓜糯米糕

Pumpkin Seri Muka (Pumpkin Glutinous Rice Kuih) | MyKitchen101en

Yield: 8-inch square (24 pieces)

Ingredients:

For glutinous rice layer (bottom layer):

• 50 g black glutinous rice
• 180 g hot water
• ¼ tsp fine salt
• 350 g white glutinous rice (soak for at least 4 hours, drained)
• 4 pcs pandan leaves
• 150 g thin coconut milk (mix 15 g of thick coconut milk with 135 g of plain water)
• 1 tsp fine salt
• 90 g thick coconut milk

For pumpkin layer (upper layer):

• 350 g pumpkin flesh
• 3 pcs pandan leaves
• 100 g thick coconut milk
• ¼ tsp fine salt
• 80 g fine granulated sugar
• 50 g plain flour
• 40 g cornstarch

Instructions:

1 Black glutinous rice: Soak black glutinous rice in hot water for 1 hour, drain off. Put soaked black black glutinous rice in a sauce pot, add in 180 g of hot water and salt. Bring to the boil, reduce to low heat, cover, cook for 35 minutes. Drain off any excess water.

2 White glutinous rice: Put pandan leaves in baking pan, add in soaked white glutinous rice. Add salt to thin coconut milk, mix well and add in.

3 Bring water of steamer to the boil, steam white glutinous rice over medium heat for 20 minutes.

4 Add in thick coconut milk, mix well, steam again over medium heat for 15 minutes.

5 Discard pandan leaves, add in black glutinous rice, mix until well combined. Transfer to 8″ square baking pan (line with parchment paper), press until firm.

6 Steam again over medium heat for 10 minutes.

7 Pumpkin layer: Steam pumpkin flesh with pandan leaves for 10 minutes, or until softened. Puree with blender. Combine salt, sugar and thick coconut milk, add in plain flour and cornstarch, mix until smooth. Add to pureed pumpkin, mix until well combined.

8 Pour pumpkin mixture over cooked glutinous rice.

9 Steam over medium-low heat for 45 minutes, until fully cooked.

10 Set aside to cool completely before unmoulding (you may soak the baking pan in cold water to speed up the process), cut pumpkin seri muka into pieces using plastic knife.

Pumpkin Glutinous Rice Kuih (Pumpkin Seri Muka)

Pumpkin Glutinous Rice Kuih (Pumpkin Seri Muka) is similar to Kuih Seri Muka, the bottom layer is made with glutinous rice. 

Rate

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Kuih

Cuisine Malaysia, Southeast Asia

Servings 24 pieces

Calories 124 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For glutinous rice layer (bottom layer):

• 50 g black glutinous rice
• 180 g hot water
• ¼ tsp fine salt
• 350 g white glutinous rice soak for at least 4 hours, drained
• 4 pieces pandan leaves
• 150 g thin coconut milk mix 15 g of thick coconut milk with 135 g of plain water
• 1 tsp fine salt
• 90 g thick coconut milk

For pumpkin layer (upper layer):

• 350 g pumpkin flesh
• 3 pieces pandan leaves
• 100 g thick coconut milk
• ¼ tsp fine salt
• 80 g fine granulated sugar
• 50 g plain flour
• 40 g cornstarch

Makes: 0inch8 x 8inch rectangle

Instructions

 

• Black glutinous rice: Soak black glutinous rice in hot water for 1 hour, drain off. Put soaked black black glutinous rice in a sauce pot, add in 180 g of hot water and salt. Bring to the boil, reduce to low heat, cover, cook for 35 minutes. Drain off any excess water.
  
• White glutinous rice: Put pandan leaves in baking pan, add in soaked white glutinous rice. Add salt to thin coconut milk, mix well and add in. Bring water of steamer to the boil, steam white glutinous rice over medium heat for 20 minutes. Add in thick coconut milk, mix well, steam again over medium heat for 15 minutes.
  
• Discard pandan leaves, add in black glutinous rice, mix until well combined. Transfer to 8″ square baking pan (line with parchment paper), press until firm.
  
• Steam again over medium heat for 10 minutes.
  
• Pumpkin layer: Steam pumpkin flesh with pandan leaves for 10 minutes, or until softened. Puree with blender. Combine salt, sugar and thick coconut milk, add in plain flour and cornstarch, mix until smooth. Add to pureed pumpkin, mix until well combined.
  
• Pour pumpkin mixture over cooked glutinous rice.
  
• Steam over medium-low heat for 45 minutes, until fully cooked.
  
• Set aside to cool completely before unmoulding (you may soak the baking pan in cold water to speed up the process), cut pumpkin seri muka into pieces using plastic knife.
  

Video

Notes

This recipe yields an 8-inch square kuih serimuka divided into 24 pieces.

The nutritional value for reference is for 1 piece of kuih serimuka. 

Nutrition (per serving)

Calories: 124kcalCarbohydrates: 22gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 150mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 2270IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Keyword kueh salat, kuih seri muka, pumpkin seri muka

Tried this recipe?Let us know how it was!

Rate this recipe

Click to rate