Kuih seri muka (Pandan custard glutinous rice cake)
🧾 Ingredients (serves 4)
Bottom layer (glutinous rice):
• 1 cup glutinous rice (soaked 4 hours or overnight)
• ¾ cup coconut milk
• ½ tsp salt
• 1 pandan leaf (tied into a knot)
Top layer (pandan custard):
• 2 large eggs
• ¾ cup coconut milk
• ½ cup pandan juice (blend pandan leaves with water, strain)
• ½ cup sugar
• ¼ cup all-purpose flour
• 2 tbsp cornstarch
• A pinch of salt
Method
1. Prepare the rice layer
◦ Drain soaked glutinous rice.
◦ Mix with coconut milk, salt, and pandan leaf.
◦ Steam for 20–25 minutes until soft.
◦ Press into a greased square pan to form a firm base.
2. Make the custard layer
◦ Whisk eggs, sugar, pandan juice, coconut milk, flour, cornstarch, and salt until smooth.
◦ Strain to remove lumps for a silky texture.
3. Steam the kuih
◦ Pour custard mixture over the pressed rice layer.
◦ Steam gently for 25–30 minutes until set.
◦ Cool completely before slicing.
💡 Tips
• Strain the custard for a smooth, lump-free top layer.
• Low heat steaming prevents bubbles or cracks in the custard.
• Use a square pan for even layers and clean cuts.
• Let it cool fully before slicing to avoid smudging the layers.
• Fresh pandan juice gives better aroma and color than artificial flavoring.
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