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!
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.
Latest Recipes:
If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
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.
Lynne
Hi Rasa, Can I have US measurements for the ingredients? I would love to make it soon. Thank you.
Monalisa Abuere
i love this Kuih Seri Muka… will make this very soon! Btw, your Kuih looks so beautiful and yummy!
Jojo
I love this food in Malaysia and was excited to try it at home in the UK. I couldn’t find any pandan leaves but used pandan paste and mixed it up to 100ml as per the bottles instructions. The recipe worked well with the pandan paste instead of leaves. I’m looking forward to making it again. Thank you! :)
Abu Bakar Abdullah
Worked first time for us. My wife is from Singapore, and she knows how to make SERI MUKA now!
Yum.
In the UK, we now can buy most things in ‘Asian Supermarket’ but specialist foods from home in Malaysia and Singapore and Thailand, can be found at this online store. Excellent service, and wwe have used them recently to buy pandan leaves and other goods.
Abu Bakar
http://www.malaysianfoodsupermarket.uk/
Esther
I just made the Sri Muka and it was fantastic. Thank you for the right measurements. In Switzerland you can’t go round the corner and buy a Malaysian dessert for tea.
Even though I used gluten free flour it turned out perfect.
Rasa Malaysia
Thanks for trying the seri muka recipe Esther!
Jordan
Hey what could I use to replace the coconut due to allergies?
Rasa Malaysia
Hmm there is none.
JT
Try liquid heavy cream with appropriate dilution. It does not taste like that made with coconut cream though. However, if you have an allergy to coconut, this would be better than nothing. The coconut cream provides the traditional flavor but if you have never had the original flavor than this will be a new gastronomic adventure.
Rachel
Hi. I couldn’t get a smooth nice surface after steaming. Is there anything I can do to make the surface smooth and shiny like urs?
Malaysia Tour
wow very beautiful design..
can U give this dish recipe?
Rebecca
As others have asked, can you explain the steaming method please? Is this a ban Marie in the oven? I’ve just got back from a visit to Penang and have fallen in love with pandan and nasi lemak. My friend (also called Bee!) recommended your website for all my Malaysian cravings!
Christine
Hi, can i know what is the purpose of adding extra 2 egg yolk? will it be too eggy taste? Thanks
Rasa Malaysia
No it won’t.
sanilay sann
I’ll definitely will try this one…can I substitute ube instead of pandan ( I’m not actually a huge fan of pandan, ube is my favorite) ?
Rasa Malaysia
You can.
Stephanie
I’m abit confuse here. 2 large egg + 2 egg York’s.
So altogether 2 eggs with four Yorks?
Thanks
Rasa Malaysia
Yes.
Helena Tan
Thanks for great recipe. It tastes great & simple to make.
My boys love it. I’d replaced the glutinous rice with sticky millet.
Cat
Hi… What can I do the seri muka left over? Put in the fridge? How long I can keep it? Thks
Rasa Malaysia
Yes keep in the fridge for a few days and reheat before eating.
Kelvin
I haven’t had any luck finding panda leaves here in US. Instead, I bought pandan essence extract instead. How much extract should I add to replace the panda juice?
Rasa Malaysia
Hmmm, I am not sure as I have never used pandan extract.
Cat
Go to Chinese supermarket, they use to hv frozen pandan leaves
Natalie
How exactly are you steaming these? Are they in an 8×8 pan that is set somehow in a steamer? Does the pan have holes? And what is the setup for steaming the rice? Do you have a pic of what it looks like so those of us not in Asia can make this? Thanks!
Reena
Tried and tested! Turned out beautiful. In Australia we can’t get fresh pandan leaves, so I used frozen. It didn’t turn out quite as green and vibrant colored as yours, even though the pandan “juice” was a lovely shade of green. Taste and flavor ? spot on!! This will be my go to recipe from now on! Cheers and thank you for sharing!
Paz
Hi! What’s the steaming method please? I ate this on a trip long time ago and I can’t wait to replicate them since it’s impossible to find in Europe! Luv them!!
Diana
Can you please explain the steaming method for this recipe..
Diana
This dessert looks beautiful, have never attempted asian desserts.
Nfn
Thank you Rasa Malaysia. Suddenly I found myself craving for all the kuih -kuih and muih -muih! That’s it! I’m going to hit all the peranakan kuih when I go back to Melaka next time.
Coreen Ng
I have tried the Seri Muka and it tasted perfect, except that when i steam after putting the pandan topping – I can’t managed to get a very smooth surface. Please advise.
Veronica Ng
I loved seri muka very much. Yours look so beautiful, and cut perfectly.
Norashikin
Whats the most suitable pan size to use? Thank you.
Rasa Malaysia
8 inch x 8 inch
Craig
I don’t really fancy glutinous rice so I intend to make the top layer only (I love the pandan aroma). Do you think it will stay fresh if I refrigerate it up to 1 week and serve it cold?
JT
The custard does not hold in the refrigerator very well for over 48 hours. Make it a couple of days or evenings before the day you want to serve it. Can use dainty porcelain cups that holds up with steaming to serve so don’t have to handle the custard too much. Keeps better too if you have refrigerator space for the individual cups. If tray for cutting into dainty bitesize diamond shapes, cool completely before covering it well with plastic wrap to seal in the aroma and flavor and keep out other refrigerator odors. Beware. Condensation will form so very carefully remove the wrap later in order to cut the custard.
Ping
Hi Bee,
What size pan should I use for assembling the final kuay for steaming to make the thickness not too thick and not too thin? 8 x 8 square or bigger? Thanks.
Ritha
It`s soooooo beautiful!!!
Jo Berson
Your site is not user friendly. It is very difficult to get any recipes from your site. When I click on the link for the recipe, it takes you to somewhere else unrelated. I must have tried umpteem times and kept returning to the same thing. Could you please tell me how to get the recipe for Seri-Muka or even any recipe that is posted.I am a registered member and never have once succeeded in opening a recipe posted.
Rasa Malaysia
At the bottom of the page, there is a red button and the link that says RECIPE HERE and the link. Click on that link and all recipes are there.
pauline
Your kuih is so pretty! I like pandan coconut flavored desserts and this one looks so nice. My roommate is from Malaysia and I’m thinking of trying this and some of your other Malaysian recipes to bring him a taste of home
JeanA
Hi Bee,
What is the size of the container that was used to contain the mixture for steaming?
TheGspired
How do u extract the pandanus Essence?
Rasa Malaysia
Blend it with some water and squeeze the juice.
Chai
Rasa Malaysia, I’m not gonna be able to find or have Pandan spine where I live. Is it for flavor or just for green color? Can I just use green color instead of using Pandan? Thank you!
Rasa Malaysia
It’s the flavor and aroma from the leaves that make it so good.
Abu Bakar Abdullah
Now available in the UK at
http://www.malaysianfoodsupermarket.uk/
Renee
Sorry not to get this, but how exactly do I get the pandan juice? Do I put the 8-10 leaves in an actual electric blender with some water and then use the entire thing after it is blended? Do I have to sieve it?
Rasa Malaysia
Yes you need to sieve it just extract the juice.