It’s been a while since I posted Malaysian recipes. Malaysia is a small country and when it comes to a country’s cuisine, there is a limit to the number of recipes available. Unfortunately Malaysia is not China, which has unlimited list of regional Chinese recipes that will probably take a very long time to cover.
I still cook Malaysian food and my ultimate food love will always be Malaysian food, nothing will ever change that.
However, I have to save some Malaysian recipes for the future, if and when I publish a Malaysian cookbook…so for now, please bear with me with fewer Malaysian recipes on the site.
One of my favorite Malaysian food is the wide array of local sweet cakes or desserts called “kuih” (click the link to view all kuih recipes).
My late grandmother was a legendary kuih maker and I grew up watching her and my late aunt making trays upon trays of different types of kuih.
They were always colorful, dainty, delightful and absolutely delicious.
I have to be honest, it wasn’t until much older than I learned to appreciate my family’s kuih and the sweet cakes from our culture.
Today I have my contributor Siew Loon back with a popular kuih recipe: Seri Muka. Seri Muka is a Malay and Nyonya kuih made of glutinous rice and pandan leaves.
They are so pretty, with natural green color and cut into small pieces.
More importantly, seri muka is absolutely delightful—sweet, laden with coconut milk, with a nice sticky texture.
They go extremely well with a cup of coffee in the morning, or as an afternoon snack.
Siew Loon learned this seri muka recipe from her friend Helen, who selflessly taught her to make this ever tasty sweet cake.
It takes about an hour to make seri muka but the end result is rewarding.
If you love kuih, you have to try this easy and amazing recipe.
Happy eating!
How Many Calories Per Serving?
This recipe is only 141 calories per serving.
Pairs well with:
Seri Muka Recipe
Seri Muka - amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert.
Ingredients
For Bottom Layer:
- 300 g glutinous rice, soak for 30 minutes in water
- 200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
- 2 screwpine, pandan leaves (optional)
- 1 teaspoon salt
For Top Layer:
- 200 ml thick coconut milk or coconut cream
- 2 large eggs plus 2 egg yolks
- 170 g sugar
- 100 ml pandan/ screwpine juice (from 8-10 pandan leaves)
- 5 tablespoon all-purpose flour + 2 tablespoons cornstarch
Directions
- 1Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.
- 2Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.
- 3After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.
- 4Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.
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Anne
Hi,
Is there a substitute for the eggs please or can I omit it as my son is allergic to egg.
Anne
Rasa Malaysia
No.
Mrs Gluten Free
Can I use gluten free all purpose flour instead? Will it turn out the same?
Cate Lau-Booth
Many questions have been asked about steaming methods, size of pan, what to hold the rice when steaming but I can’t find any answers to questions. Thanks.
Heong goh
Is Sri Muka the same as Kurt salad?
Rasa Malaysia
Seri Muka is a sweet cake and not salad.
Jennifer
I did it but my surface look so bumpy and the top layer is so sweet. How can I make more presentable?
JT
Do not oversteam after adding the custard layer. Kind of tricky. Also I reduce the heat to produce a slower steam production towards the end of the process.
Dheera
It’s very tricky. I found what works for me is to steam on ultra low heat with the lid off for 30 minutes, pop all the bubbles with a knife, then put the lid on, continue to steam on ultra low heat for another 30 minutes, and then low heat for the final 30 minutes, taking the lid off every 5 minutes for 30 seconds. I’m not experienced at all though.
Lynne
Hi Rasa, Can I have US measurements for the ingredients? I would love to make it soon. Thank you.