This post may contain affiliate links. Please read my privacy policy.
Seri Muka is an amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert.
Seri Muka Recipe
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.
Looking for more Nyonya kuih recipes? Check out my Kuih Dadar (Kuih Ketayap) recipe!
Frequently Asked Questions
The extra 2 egg yolks help give the top layer of the kuih a richer, creamier texture and a lovely color. They also bring a bit more depth to the flavor, but don’t worry—it won’t taste too eggy! It just balances the sweetness and adds to the overall flavor.
Yes, you’ll need to sieve the pandan juice after blending to remove any fibrous bits.
It’s best to use fresh pandan juice for the most authentic taste, but if you’re in a pinch, pandan flavoring can do the trick. Start with 1 to 2 teaspoons of pandan extract or flavoring, and adjust to your liking. Just keep in mind that while the flavor will be there, the color might not pop as much as with fresh pandan juice.
I recommend using an 8×8-inch pan for this recipe. It’s the perfect size for the layers to cook evenly. If you’re using a different size, just keep an eye on the cooking time and adjust accordingly!
For soaking, just make sure the rice is fully submerged in water—about 2 to 3 cups of water for 300g of glutinous rice works well. I wouldn’t recommend using a rice cooker for this recipe, though. Steaming the rice is the best way to get the right texture.
For the steaming setup, you’ll want to use a steamer or a pot with a steaming rack. Just make sure the water doesn’t touch the rice or egg mixture while it steams. If you’re using a bamboo or metal steamer, leave enough space for the steam to move around evenly. Cover it tightly to lock in that steam and keep the water simmering gently, not boiling too hard. This helps the layers cook up soft and tender!
If the top turned out too firm, it’s likely that it was steamed for a bit too long. Try reducing the steaming time next time for a softer, more custardy top.
The bumpy surface is probably because the egg mixture wasn’t poured evenly over the rice. To fix that, try using a sieve to help spread it out more evenly. As for the sweetness, sugar in the US is a bit less sweet compared to what we get in Malaysia, so you might want to reduce the sugar a bit to get that perfect balance.
To store the leftovers, wrap it tightly or place it in an airtight container and keep it in the fridge for about 2–3 days. When you’re ready to enjoy it, steam it lightly to refresh it and enjoy the soft, creamy layers.
This recipe is only 115 calories per piece.
What To Serve With Seri Muka
Serve this dish with a cup of coffee or tea. For a Malaysian or Nyonya-themed afternoon tea, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Seri Muka
Ingredients
For Bottom Layer:
- 300 g glutinous rice, soak for 30 minutes in water
- 200 ml thin coconut milk, 100 ml coconut milk plus 100 ml water
- 2 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 juice, from 8-10 pandan leaves
- 5 tablespoon all-purpose flour
- 2 tbsp cornstarch
Instructions
- Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.
- In the meantime, prepare the top layer by mixing the eggs, coconut milk, sugar, pandan juice, and flour together. Stir until smooth. Cook over boiling water using the double boiler method until the mixture thickens slightly but remains runny enough to pour.
- After 20 minutes, take out the glutinous rice mixture, stir it, and flatten it with a spoon or your hands to ensure it is compact. Use a sieve to pour the egg mixture over the rice mixture.
- Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangular pieces
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would love to try this recipe. Can you please clarify the number of eggs needed?
3 eggs (plus two egg yolks) does this mean the recipe calls for 2 egg whites and 4 egg yolks?
Tried to double recipe but I guess the eggs – custard layer and coconut milk proportion – rice layer needs to be updated accordingly. Thanks!
thank you so much Bee. A delightful seri muka was made, without too much hassle thanks to your easy to make recipe :)
You’re most welcome! So glad the recipe worked well for you. Happy cooking!
Very good!
Hi, how much water do I need to soak rice overnight and can I use a rice cooker?
Thank you,
As long as the water is above the rice level.
What kind of steamer should I use?
Any steamer you can use to steam food.
Egg substitute?
No substitute for eggs.
We substituted 1 tbsp of cornflour for every egg for our daughter with allergies. It turned out ok, probably not as good as it would be with eggs though!
Hi Bee, thanks for this simple yet delicious recipe! I tried making the kueh for the first time. Always had difficulties buying the right ones. I reduced the amount of sugar as one review suggested and it was sweet enough. Thanks for sharing your recipe!
Awesome!
Highly recomend this recipe.
I first time made it today and turn out so great. I adjusted the sugar to 130gr to suit my taste. Definely use this recipe again.
Thanks!