Seri Muka
User Reviews
4.6
Seri Muka
Description
Seri Muka features a bottom layer of glutinous rice soaked and mixed with coconut milk, salt, and optional pandan leaves before steaming until tender and compact. The top layer is a custard-like green mixture crafted from eggs, coconut milk or cream, sugar, pandan juice extracted from fresh pandan leaves, all-purpose flour, and cornstarch. This mixture is gently cooked over boiling water until slightly thickened, then poured over the steamed rice layer. The combined dessert is steamed again on medium heat until the custard layer is set. The result is a firm yet creamy pandan-flavored topping over a dense, chewy rice base, offering contrasting textures with a subtle sweetness and fragrant aroma.
Once cooled, Seri Muka is traditionally sliced into diamond or rectangular shapes. It is often served as a snack or dessert, appreciated for its balance between the smooth pandan custard and the glutinous rice foundation. This combination provides a pleasant mouthfeel and a complex flavor profile rooted in coconut and pandan.
The optional use of pandan leaves in the rice layer adds extra fragrance, and stirring the rice after the first steaming ensures an even, compact texture. Using a sieve to pour the custard top layer helps distribute it evenly across the rice before the final steaming step.
Ingredients
For Bottom Layer:
- 300 g glutinous rice soak for 30 minutes in water
- 200 ml coconut milk 100 ml coconut milk plus 100 ml water, thin
- 2 pandan leaves optional
- 1 teaspoon salt
For Top Layer:
- 200 ml coconut milk or coconut cream, thick
- 2 large egg plus 2 egg yolks
- 170 g sugar
- 100 ml pandan juice from 8-10 pandan leaves
- 5 tablespoon all-purpose flour
- 2 tbsp cornstarch
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
Show DetailsNutrition Facts
Serving: 20Pieces
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 37mg | 12% |
| Sodium | 135mg | 6% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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