Seri muka is a Malaysian steamed layer cake (kuih) which consist of a glutinous rice (thai sweet rice – sticky rice) layer steamed with coconut milk and a sweet pandan custard layer to finish off. It’s green layer comes from the pandan leaf, but some do add green colouring. I prefer to stick with the natural green the pandan leaf gives out once blended.

Kuih means cakes in Malay. Seri Muka translates to radiant face or pretty face. So this is a pretty face cake. 🙂 I’m guessing what it’s called seri muka is because of the smooth top layer it has after it has been steamed. However, I seem to not be able to get that 100% smooth surface. There always seems to be a large bubble spot on it. Other than that, it actually is quite smooth.

This kuih is found in morning markets, school canteens, cake stands and just about every place that has a person selling kuih’s. It is eaten as a dessert, a snack, or at tea time.

Recipe adapted from Sea Salt with Food’s Kuih Seri Muka. I have tried and read number of recipes and this one has so far been a good replica.

Glutinous Rice Layer

400 grams Glutinous Rice

150 ml Coconut Milk

100 ml Water

1 teaspoon Salt

3 Pandan Leaves, knotted

Pandan Custard Layer

150 ml Pandan Juice, see tips

5 Tablespoons Cornflour

3 Tablespoons All Purpose Flour

3 Eggs, large (53g +/- per egg)

200 ml Coconut Milk

140 grams Sugar

A Pinch Salt

Directions:

Glutinous Rice Layer

Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain. Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap. Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots. Steam for 30 minutes. After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides. Steam for another 10 minutes.

Pandan Custard Layer

Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well. Add eggs and whisk well then strain into a medium sized metal bowl or pot. Place pandan mixture over simmering water (double boiler or bain-marie) Stir continuously and cook till custard starts to thicken. (15 minutes) Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes. Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.

Tips:

Pandan Juice: Take 10 pandan leaves and cut them (to make blending easier). Blend with 200ml water. Strain with cheesecloth.

Wrap steamer cover with a cloth tightly. This is to prevent water droplets from dropping.

Glutinous rice layer has to be hot while pouring in the pandan custard layer, otherwise it will not stick to each other.

Cups to Grams conversions

1 cup glutinous rice flour = 104 grams

If you do not have fresh pandan leaves, you can use pandan extract or flavouring.

Store kuih seri muka in an airtight container once it has completely cooled down. Consume within 24 hours.

Do not refrigerate, this will make the glutinous rice layer to become very hard.

Enjoy!