Recipe byThe ZestyPlate Kitchen
A two-layer Malaysian treat: fragrant steamed glutinous rice under a smooth, sweet pandan custard. Soft, creamy and aromatic.
Seri muka is a two-layer Malaysian sweet: a base of coconut glutinous rice under a smooth, pandan-scented custard. What makes it work is the contrast between the chewy rice and the silky green top. There is some steaming involved, so a bit of patience pays off, but the result is well worth it.
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Prep 30 min
Cook 80 min
Total 110 min
Hard
Scale:
- 400g Rice
- 150ml Coconut Milk
- 100ml Water
- 1 tsp Salt
- 5 tbs Corn Flour
- 3 tbs Flour
- 3 Eggs
- 200ml Coconut Cream
- 140g Sugar
Nutrition (per serving)
215
kcal
3g
Protein
39g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Preparation
- Soak the glutinous rice in water for at least 1½ hours, then drain.
- Prepare a 9-inch round or square cake pan and either spray with cooking spray or line with plastic wrap.
- Mix the coconut milk, water, salt and rice, pour into the pan, and top with pandan knots.
- Steam for 30 minutes.
- Fluff the rice and lift out the pandan knots, then use a greased spatula to press the rice flat, making sure there are no holes, air bubbles or gaps, especially at the edges.
- Steam for another 10 minutes.
- Mix the pandan juice, coconut milk, plain flour, cornflour and sugar together well.
- Whisk in the eggs, then strain the mixture into a medium metal bowl or pot.
- Set the pandan mixture over simmering water as a double boiler or bain-marie.
- Stir constantly and cook until the custard begins to thicken, about 15 minutes.
- Pour the pandan custard over the rice layer, tap the pan gently to release air bubbles, and steam for 30 minutes.
- Lift it out of the steamer and let it cool completely before cutting into rectangles or diamonds.
Tips from the ZestyPlate Kitchen
- Soak the glutinous rice properly so it steams through evenly and turns tender.
- Press the steamed rice down firmly and flat so the custard sets in a neat, even layer.
- Strain the custard before pouring for a smooth top with no lumps.
- Let it cool completely before cutting, which gives you clean slices.
Frequently Asked Questions
Pandan is a fragrant tropical leaf used throughout Southeast Asian sweets. It gives a distinctive aroma and a natural green colour. Extract or paste works if you cannot get the leaves.
Usually the steam ran too hot or the custard overcooked. Steam it gently and strain the mixture first for a smoother, more stable set.
Keep it covered at room temperature for a day, or in the fridge for longer. Glutinous rice firms up in the cold, so bring it back to room temperature before serving.
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