Seri Muka

Name: Seri Muka
Total time: 1 h
Yield: 20 servings
Cuisine: Malaysian
Ingredients: 300 g glutinous rice; 200 ml thin coconut milk (100 ml coconut milk plus 100 ml water); 2 piece pandan leaves; 1 tsp salt; 200 ml thick coconut milk (or coconut cream); 2 piece eggs; 2 piece egg yolks; 170 g sugar; 100 ml pandan juice (from 8-10 pandan leaves); 5 tbsp all-purpose flour; 2 tbsp cornstarch

Seri Muka is a beloved Malaysian kuih made of a compact glutinous rice base topped with a silky pandan-coconut custard, steamed until set.

1h 20 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

115

Calories

Protein

16g

Carbs

Fat

Scale recipe

20 servings

Original recipe

Ingredients11 items

Produce

🍃pandan leaves2 piece

🍃pandan juice (from 8-10 pandan leaves)100 ml

Dairy

🥚eggs2 piece

🥚egg yolks2 piece

Bakery

🌾all-purpose flour5 tbsp

Pantry

🍚glutinous rice300 g

🥥thin coconut milk (100 ml coconut milk plus 100 ml water)200 ml

🥥thick coconut milk (or coconut cream)200 ml

🍬sugar170 g

🌽cornstarch2 tbsp

Spices

🧂salt1 tsp

Instructions

1
Soak the glutinous rice in water for 30 minutes, then drain well.
30:00 timer
2
Strain the pandan juice through a sieve to remove any fibrous bits. Fresh pandan juice gives the best color and flavor, but pandan flavoring/paste can be substituted in a pinch.
3
In a bowl, combine the soaked glutinous rice, thin coconut milk, pandan leaves, and salt for the bottom layer.
4
Transfer the rice mixture to a steamer and steam on high heat for 20 minutes.
20:00 timer
5
Meanwhile, whisk together the eggs, egg yolks, thick coconut milk, sugar, pandan juice, flour, and cornstarch until smooth for the top layer. The extra egg yolks give the custard a richer, creamier color without tasting overly eggy.
6
Set the bowl over a pot of gently boiling water (double-boiler method) and cook, stirring constantly, until the mixture thickens slightly but is still runny enough to pour.
7
After 20 minutes, remove the glutinous rice from the steamer and stir it.
8
Flatten and press the rice firmly with a spoon or your hands until compact and even, forming a solid base for the top layer.
9
Pour the egg custard mixture over the rice layer through a sieve for a smooth, even top layer.
10
Steam on medium heat for 30 minutes, until the top layer is set.
30:00 timer
11
Let the Seri Muka cool completely, then cut into diamond-shaped or rectangular pieces to serve.

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CuisineMalaysian