Seri Muka

4.56 from 68 votes
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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 dessert, a Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves, served in a dessert plate.
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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.


Frequently Asked Questions

How many calories per serving?

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 FacebookPinterest, and Instagram for new updates.

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4.56 from 68 votes

Seri Muka

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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 20 Pieces
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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 corn starch

Instructions 

  • Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.
  • In the meantime, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour together. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly, but still runny enough to pour.
  • After 20 minutes, take out the glutinous rice mixture, stir and flatten it with a spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.
  • Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.

Nutrition

Serving: 1g, Calories: 115kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Cholesterol: 37mg, Sodium: 135mg, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





91 Comments

  1. Remy says:

    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?

  2. Joanne says:

    Tried to double recipe but I guess the eggs – custard layer and coconut milk proportion – rice layer needs to be updated accordingly. Thanks!

  3. r a w says:

    5 stars
    thank you so much Bee. A delightful seri muka was made, without too much hassle thanks to your easy to make recipe :)

    1. Rasa Malaysia says:

      You’re most welcome! So glad the recipe worked well for you. Happy cooking!

  4. Lany Susanto says:

    5 stars
    Very good!

  5. Linda says:

    Hi, how much water do I need to soak rice overnight and can I use a rice cooker?
    Thank you,

    1. Rasa Malaysia says:

      As long as the water is above the rice level.

  6. Ria says:

    What kind of steamer should I use?

    1. Rasa Malaysia says:

      Any steamer you can use to steam food.

  7. Satvinder says:

    Egg substitute?

    1. Rasa Malaysia says:

      No substitute for eggs.

    2. Kat says:

      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!

  8. Elaine says:

    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!

    1. Rasa Malaysia says:

      Awesome!

  9. Vickie says:

    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.

    1. Rasa Malaysia says:

      Thanks!