Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard)

Seri Muka is a Malaysian 2-layered dessert consisting of steamed glutinous rice on the bottom with a smooth, rich and creamy pandan custard on top.

What is seri muka?

Seri muka, also known as kuih seri muka or putri salat, is a Southeast Asian dessert originating from Malaysia.

It is a 2-layered Nyonya kuih (or kueh) consisting of steamed glutinous sticky rice on the bottom layer with a smooth coconut pandan custard on the top.

Who are the Nyonya?

Nyonya refer to the Peranakan Chinese women, who are a mix of Chinese-Malay and Indonesian ancestry.

Directed by their Chinese husbands (who missed their homemade cakes), these Malay women created many different types of dishes, including these Nyonya kuih by fusing together their Malay and Chinese heritage.

What is Nyonya kuih?

Nyonya kuih simply means "Malay women cakes."

"Kuih" or "kueh" refers to "cake" in Malay.

They are small desserts/snacks that are colorful, and typically steamed.

There are many different kuihs, including ondeh ondeh, kueh dadar/kuih tayap (rolled coconut crepes), and 9-layered steamed cake (kueh lapis).

What it glutinous rice?

There are two main types of glutinous rice:

• short grain: used primarily in Japanese sushi, or onigiri
• long grain: used in sweet and savoury dishes, such as Chinese zhongzi (sticky rice dumplings), or Mango Sticky Rice.

Glutinous sticky rice requires soaking before cooking.

You can find glutinous rice in Asian supermarkets.

What is pandan?

Pandan is a tropical, plant also known as screwpine.

Screwpine (or pandan) have long, green, narrow, fan-like leaves that look like blades, and has a very fragrant, vanilla-like aroma.

Pandan is very commonly used in Southeast Asia to flavor food ranging from Hainanese chicken to pandan chiffon cake, mochi waffles and coconut jam.

Recipes using pandan

Pandan Gula Melaka Buns (Pandan Coconut Buns)

No-Churn Pandan Ice Cream

Pandan Mochi Waffles

Why you'll love this recipe

This recipe uses real pandan juice, extracted from pandan leaves to give the custard its aroma and natural green hue.

Flavoring the rice with sugar syrup gives it a slight sweet flavor to balance out the saltiness.

Adding desiccated coconut to the rice also gives the rice additional coconut flavor and a little texture.

The top pandan custard layer is smooth, luxuriously silky, and not too sweet.

No special pan needed! It is made in a loaf pan, and yields about 10 servings.

Key ingredients you'll need

• pandan leaves: you can use fresh or frozen pandan leaves (usually packaged)
• pandan extract: optional; is a green thick paste/liquid with pandan flavor; typically comes in a small bottle
• glutinous sticky long-grain rice: washed and soaked for 4 hours
• coconut milk: use a full-fat coconut milk or coconut cream
• freshly grated coconut: or you can use dried/desiccated shredded coconut
• eggs: for making the custard
• all-purpose flour: regular flour
• cornstarch: adds a silky, smooth texture to the custard

You can find all these ingredients in Asian grocery stores or supermarkets.

How to make kuih seri muka

Make the pandan syrup

Combine sugar, water and pandan leaves in a pot.

Bring to a simmer, until all the sugar has dissolved.

Remove from heat and let it cool.

Reserve 30ml of syrup for later use in the glutinous rice.

Place remaining syrup in a blender with the pandan leaves.

Blend until smooth.

Strain the pandan extract syrup through a sieve and discard the pandan pulp.

Measure out a total volume of 140ml pandan syrup. (If not enough liquid, top it off with additional water).

Cook the glutinous rice

Add the well-drained glutinous rice into a shallow heat-proof dish.

Into the rice, add coconut milk, water, salt, reserved 30ml sugar syrup and shredded coconut and mix well.

Insert a few pandan leaves into the rice.

Prepare a steamer with hot boiling water.

Add the glutinous rice, cover and steam on high heat for 25 minutes until fully cooked.

Transfer the rice out of the steamer, remove and discard pandan leaves.

Fluff the rice with a pair of chopsticks or fork.

Transfer the glutinous rice mixture to 4.5"x 8.5" x 2.5" glass loaf pan, lined with parchment paper.

Gently press, level and compact the rice layer with a rice spatula.

Return the glutinous rice into the steamer to steam at a low heat (to keep warm).

In the meantime, make the pandan custard.

Make the pandan custard

Mix the coconut milk and pandan syrup in a glass bowl.

Whisk in the eggs, all-purpose flour, cornstarch and pandan extract.

Mix until well combined and no air bubbles are created.

To remove any lumps, strain the pandan custard mixture through a fine sieve or strainer into a heat-proof glass bowl.

Place the glass bowl over a double-boiler and continuously stir the pandan custard mixture with a silicone spatula.

Cook over medium low heat until the custard slightly thickens, about 15 minutes.

Assemble & steam

Slowly pour the pandan custard through a sieve over the glutinous rice.

Cover the custard with aluminum foil, add a lid and steam over medium low heat, for 25 minutes or until the custard is set.

Cool the Seri Muka completely for 1-2 hours before slicing.

How to serve

Allow Seri Muka to cool completely before slicing with a sharp knife.

Clean the knife with a warm, damp towel or lightly grease the knife in between slices.

Traditionally, the kuih is cut into diamond-shaped pieces, with a crinkle cutter.

It's most optimal to serve seri muka at room temperature.

You can also reheat in the microwave for 20 seconds, or steam over hot water for 2 minutes.

How to store

Store seri muka in an airtight container at room temperature for up to 1 day.

If you live in a hot and humid climate, it's best to store it in the refrigerator.

You can store seri muka well-wrapped (or in an airtight container) in the fridge for up to 1 week.

Optional flavoring

Sometimes blue butterfly pea tea/powder is used to color the glutinous rice and give it a bright blue hue.

Expert tips & FAQs

How to obtain a smooth surface on the top layer?

Strain the custard mixture through a fine-meshed sieve to eliminate any air bubbles.

Gentle steaming over a low heat is key to attaining a smooth custard layer.

The custard needs to be thickened enough to hold on its own, without sinking.

Smooth out the surface of the custard with a silicone spatula before steaming.

Can I omit the coconut in the rice?

Yes, you can omit the coconut flakes/desiccated coconut in the rice layer.

How to cut clean slices?

Make sure to cool the kuih completely before slicing.

You can lightly oil a sharp knife and slice in one downward motion; don't saw the kuih.

Clean the knife in between cuts, by dipping it in hot water and wiping with a towel.

You can also use also use a crinkle cutter to cut the kuih, which is traditional.

Other Malaysian recipes you may like

Be sure to check out these recipes:

Kueh Dadar (Dadar Gulung)

Bubur Cha Cha (Malaysian Coconut Milk Dessert)

Kaya Pandan Coconut Jam

Pandan Gula Melaka Buns (Pandan Coconut Buns)

Pandan Durian Cream Roll Cake

Prawn Crackers/Shrimp Chips (Keropok)

Flakiest Baked Curry Puffs

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 4 votes

Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard)

Seri Muka is a Malaysian 2-layered dessert consisting of steamed glutinous rice on the bottom with a smooth, rich and creamy pandan custard on top.

Prep Time30 minutes mins

Cook Time1 hour hr

Soaking Time4 hours hrs

Total Time5 hours hrs 30 minutes mins

Course: Dessert

Cuisine: Malaysian, Southeast Asian

Servings: 10

Calories: 217kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Pandan syrup: (make a day ahead)

• 100 g granulated sugar
• 60 ml water
• 40 g (8-10) pandan leaves tied into a knot

Glutinous rice layer:

• 200 g glutinous rice washed and soaked for 4 hours
• 100 ml coconut milk
• 50 ml water
• 2 g sea salt
• 30 ml sugar syrup from above
• 3 tablespoon freshly grated coconut or 2 tablespoon desiccated coconut
• 2 pandan leaves cut into 4" length

Pandan custard layer:

• 34 g all-purpose flour
• 14 g cornstarch
• 200 ml coconut milk
• 140 ml pandan syrup (from above)
• 4 large eggs
• 2 drops pandan extract

Cook ModePrevent your screen from going dark

Instructions

For key visual process photos, refer to the body of the blog post.

Make the pandan syrup:

• Combine sugar, water and pandan leaves in a pot.
• Bring to a simmer, until all the sugar has dissolved.
• Remove from heat and let it cool.
• Reserve 30ml of syrup for later use in the glutinous rice. Set aside.
• Place remaining syrup in a blender with the pandan leaves.
• Blend until smooth.
• Strain the pandan extract syrup through a sieve and discard the pandan pulp.
• Measure out a total volume of 140ml pandan syrup. (If not enough liquid, top it off with additional water).

Cook the glutinous rice:

• Add the well-drained glutinous rice into a shallow heat-proof dish.
• Into the rice, add coconut milk, water, salt, reserved 30ml sugar syrup and shredded coconut and mix well.
• Insert a few pandan leaves into the rice.
• Prepare a steamer with hot boiling water.
• Add the glutinous rice, cover and steam on high heat for 25 minutes, or until fully cooked.
• Transfer the rice out of the steamer, remove and discard pandan leaves.
• Fluff the rice with a pair of chopsticks or fork.
• Transfer the glutinous rice mixture to 4.5"x 8.5" x 2.5" glass loaf pan, lined with parchment paper.
• Gently press, level and compact the rice layer with a rice spatula.
• Return the glutinous rice into the steamer to steam at a low heat (to keep warm).
• In the meantime, make the pandan custard.

Make the pandan custard:

• Mix the coconut milk and pandan syrup in a glass bowl.
• Whisk in the eggs, all-purpose flour, cornstarch and pandan extract.
• Mix until well combined and no air bubbles are created.
• To remove any lumps, strain the pandan custard mixture through a fine sieve or strainer into a heat-proof glass bowl.
• Place the glass bowl over a double-boiler and continuously stir the pandan custard mixture with a silicone spatula.
• Cook over medium low heat until the custard slightly thickens, about 15 minutes.

Assemble & steam:

• Slowly pour the pandan custard through a sieve over the glutinous rice.
• Cover the custard with aluminum foil, add a lid and steam over medium low heat, for 25 minutes or until the custard is set.
• Cool the Seri Muka completely for 1-2 hours before slicing.
• Grease the knife with some oil.

Nutrition

Calories: 217kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 109mg | Potassium: 112mg | Fiber: 1g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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