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.  

â—¦ 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.  

â—¦ 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.  

â—¦ 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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