Cherry & Dennis Helper Habitat
Malaysian Pandan Coconut Kuih Seri Muka
馬來西亞香蘭糯米雙層糕 Seri Muka
Recipe overview
Seri muka has a firm coconut glutinous rice base and smooth pandan-coconut custard top, steamed in layers and cut only after cooling.
01
Ingredients
Main ingredients
- 200 g, soak 4 hours glutinous rice
- 100 ml thin coconut milk
- 135 ml total; 35 ml rice, 100 ml custard thick coconut milk
- 3 pandan leaves
- 60 ml pandan juice
- 2 eggs
- 70 g fine sugar
- 25 g plain flour
- 20 g cornstarch
- 5/8 tsp total; 1/2 tsp rice, 1/8 tsp custard salt
Cooking oil
- 1 tsp for lining pan vegetable oil
02
Tools
- large bowl
- 8-inch square steaming pan
- steamer
- baking paper
- whisk
- fine sieve
- saucepan
- heatproof bowl
- spatula
- plastic knife
03
Steps
Step 1
Soak rice
Wash and soak glutinous rice at least 4 hours until hydrated.
Step 2
Drain and line pan
Drain rice; line and lightly oil pan, then add rice and one pandan leaf.
Step 3
Add thin coconut milk
Mix thin coconut milk with half teaspoon salt and pour over rice.
Step 4
First steam
Steam rice over medium heat for about 20 minutes until partly cooked.
Step 5
Add thick coconut milk
Mix 35 ml thick coconut milk through rice and steam 10 more minutes.
Step 6
Press rice layer
Remove leaf, press rice flat and firm, then steam 10 minutes until cooked.
Step 7
Make pandan juice
Extract 60 ml juice from remaining pandan leaves and strain fibres.
Step 8
Mix custard
Gently combine eggs, 100 ml thick coconut milk, sugar, juice, both flours and remaining salt.
Step 9
Sieve custard
Pass custard mixture through a fine sieve for a smooth top.
Step 10
Warm over water
Stir custard over hot water for 4 to 5 minutes until slightly thick, not set.
Step 11
Pour and steam low
Pour over cooked rice; cover lid against drips and steam on low about 60 minutes until centre sets.
Step 12
Cool and cut
Cool completely at least one hour before unmoulding and cutting squares with a plastic knife.
Common mistakes
- Omitting the four-hour soak
- Pouring custard onto undercooked rice
- Steaming custard too hot and making a bumpy top
Tips
Soaking and cooling are required time; steam the custard on low heat to prevent a bumpy top.
