Seri Muka

Name: Seri Muka
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 20 Pieces
Ingredients: 300 g glutinous rice; 200 ml thin coconut milk; 2 Pandan leaves; 1 teaspoon salt; 200 ml thick coconut milk; 2 large eggs; 170 g sugar; 100 ml Pandan Juice; 5 tablespoon all-purpose flour; 2 tbsp cornstarch

User Reviews

4.6

204 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
20 Pieces
Calories
115 kcal
Course
Dessert
Cuisine
Malaysian

Seri Muka

Kelsey Carr

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Seri Muka is an amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert.

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Ingredients

Servings

For Bottom Layer:

300 g glutinous rice soak for 30 minutes in water
200 ml thin coconut milk 100 ml coconut milk plus 100 ml water
2 Pandan leaves optional
1 teaspoon salt

For Top Layer:

200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml Pandan Juice from 8-10 pandan leaves
5 tablespoon all-purpose flour
2 tbsp cornstarch

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Instructions

Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.
In the meantime, prepare the top layer by mixing the eggs, coconut milk, sugar, pandan juice, and flour together. Stir until smooth. Cook over boiling water using the double boiler method until the mixture thickens slightly but remains runny enough to pour.
After 20 minutes, take out the glutinous rice mixture, stir it, and flatten it with a spoon or your hands to ensure it is compact. Use a sieve to pour the egg mixture over the rice mixture.
Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangular pieces

Nutrition Information

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Serving 1g Calories 115kcal (6%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Cholesterol 37mg (12%) Sodium 135mg (6%) Sugar 10g (20%)