Seri muka kuih
A weekend Malaysian dessert. Ready in about 2 hours 4 minutes. Difficulty: more effort.
- 54 minPrep (about)
- 1 hr 10 minCook (about)
- 2 hr 4 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 1.1 lb rice Shopping tip: Jasmine rice, or any long-grain white rice.
- ¾ cup + 2 tsp coconut milk
- ½ cup + 1 ½ tsp water
- ⅓ cup + 1 tbsp corn flour Shopping tip: Cornstarch (UK: cornflour).
- 4 tbsp flour
- 4 eggs
- 1 cup + 1 tbsp coconut cream
- 6 oz sugar
Spices & seasonings (1): salt
- 1 ¼ tsp salt
How to make it
Steps in our own plain words.
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Soak glutinous rice using water for at least 1 ½ hours before using.
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Drain.
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Prepare 9-inch round or cake pan plus spray using cooking spray or line with plastic wrap.
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Mix the rice, salt, water and coconut milk.
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Pour it in cake pan, topped with the pandan knots.
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Steam for 30 minutes.
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After 30 minutes, fluff up the rice.
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Remove pandan knots.
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Flatten the steamed rice using a greased spatula.
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Make sure there are holes/air bubbles plus gaps in the rice, especially the sides.
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Steam for another 10 minutes.
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Mix sugar, cornflour, all purpose flour, coconut milk and pandan juice.
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Mix well.
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Add eggs.
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Whisk fully then strain in a medium sized metal bowl or pot.
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Place pandan mixture over simmering water.
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Stir continuously.
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Cook till custard starts to thicken.
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(15 minutes).
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Pour pandan custard in glutinous rice layer, give it little tap and continue to steam for 30 minutes.
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Remove kuih seri muka from your steamer and let it cool fully before cutting into rectangles or diamond shapes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.