Seri muka kuih

1. 1

   Step 1

   Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.

   3 minutes

   Save some of the cooking liquid — it can be used to adjust sauce consistency.
2. 2

   Step 2

   Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.

   5 minutes
3. 3

   Step 3

   Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots. Steam for 30 minutes.

   3 minutes

   Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
4. 4

   Step 4

   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.

   10 minutes
5. 5

   Step 5

   Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.

   3 minutes
6. 6

   Step 6

   Add eggs and whisk well then strain into a medium sized metal bowl or pot.

   3 minutes

   Use room-temperature ingredients for better volume when whisking.
7. 7

   Step 7

   Place pandan mixture over simmering water (double boiler or bain-marie)

   15 minutes

   Use a large pot to prevent boiling over. Add salt to the water for extra flavor.
8. 8

   Step 8

   Stir continuously and cook till custard starts to thicken. (15 minutes)

   8 minutes
9. 9

   Step 9

   Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.

   5 minutes
10. 10

    Step 10

    Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.

    5 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.

Frequently Asked Questions