🍰 Traditional Treat: Kuih Seri Muka (Layered Glutinous Rice & Pandan Custard)

Soft, fragrant, and visually stunning, Kuih Seri Muka is a classic two-layered kuih made with sticky glutinous rice and creamy pandan custard. It’s a favourite at every Malaysian gathering — and once you learn how to make it, you'll see why.

🧾 Ingredients:

For the Glutinous Rice Base:

• 2 cups glutinous rice (soaked for 4–6 hours)

• ½ tsp salt

• 1 cup thick coconut milk

For the Pandan Layer:

• 3 eggs

• 1 cup coconut milk

• ½ cup sugar

• ½ cup pandan juice (blend pandan leaves with water and strain)

• ¼ cup plain flour

• 2 tbsp cornflour

• A pinch of salt

🥣 Instructions:

1. Prepare the Base:

• Drain soaked glutinous rice and mix with salt and coconut milk.

• Steam for 20–25 minutes until soft.

• Press into a lightly greased 8” square tray to form a compact layer.

2. Make the Pandan Layer:

• In a bowl, whisk eggs, sugar, coconut milk, pandan juice, salt, flour, and cornflour until smooth.

• Strain the mixture to remove lumps.

3. Layer and Steam:

• Pour pandan custard mixture gently over the steamed rice layer.

• Steam the whole tray over medium-low heat for another 30 minutes or until the custard is firm and set.

4. Cool and Slice:

• Let kuih cool fully before slicing with a greased knife for clean edges.

🌿 Tips:

• Steam on low heat to prevent bubbles in the custard.

• Use fresh pandan for the most fragrant result.

• Chill before slicing for neater presentation.

📸 Great for Classes & Events:

Kuih Seri Muka is excellent for dessert-focused cooking classes. It teaches technique, layering, and introduces traditional ingredients — plus it photographs beautifully!