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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 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
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.
The result was good. However I prefer the TOP to be softer. Did I over cook or can I add something?
Jacinta
Hi Bee,
Just a query regarding the soaking period . I’ve read some recipes soaking the rice for 4 to 5 hours. I know yours, only soak for 30 mins. What’s the implication here. I want to try this recipe for Father’s Day this weekend .
This recipe works. Pleas try.
Thanks for the prompt reply, Bee. Will try it out and review. ?
Dear Bee,
I tried out your recipe after reading many other recipes on seri Muka. Just as you assured me, this recipe works. My first ever kuih I made. It turned out so good. I was abit reluctant at first as I’ve never made a nonya kuih before.
This is the 3rd time I’m exploring your recipe and it is a success yet again .
Thank you for sharing the recipes .
Please try more recipes on my site!
Hi Bee if I don’t have pandan juice can I use pandan flavouring? If so how much should I use?
Yes, I think so. I don’t know how much to use since I didn’t use it. You can add a bit until you get the color you like?
Yes, I tried out the recipe . It turned out so good. I’m impressed as I’m making a nonya kuih for the very first time. I’m so pleased that I stumbled your website . Thanks
Thanks and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi! How long can I keep this for? In room temperature or in fridge? And can I substitute pandan extract for the pandan juice? Thanks! This looks so beautiful!
You can keep it in the fridge for a few days. For room temperature maybe a few hours. Yes pandan juice is fine.
hi i was wondering is there was a reason to use a sieve on the egg mixture or if it was for aesthetic purposes only
For smoother texture.
Hi…i tried ur seri muka recepi today…its turn out well..???…i used 1 egg only….taste good..❤❤thank you for the recepi…?
Thanks for trying my recipe, please try more: https://rasamalaysia.com/recipe-index-gallery/
Hi,
Is there a substitute for the eggs please or can I omit it as my son is allergic to egg.
Anne
No.
Can I use gluten free all purpose flour instead? Will it turn out the same?
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.
Is Sri Muka the same as Kurt salad?
Seri Muka is a sweet cake and not salad.
I did it but my surface look so bumpy and the top layer is so sweet. How can I make more presentable?
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.
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.
Hi Rasa, Can I have US measurements for the ingredients? I would love to make it soon. Thank you.