Seri Muka | Pandan Custard-Sticky Rice Layers

Easy to follow recipe and 'How-to' video on making 
 Pandan Custard-Sticky Rice Layers/ Kuih Seri Muka.

Pandan custard with glutinous rice layers



Traditional Malaysian Dessert

Pandan Custard with Sticky Rice layers is also known as either Kuih Seri Muka,  kuih salat or pulut sekaya.

One of Malaysians favourite sweet, creamy and salty dessert to be enjoyed either for breakfast, afternoon tea or for dessert.

Pandan Custard-Sticky Rice Layers/ Kuih Seri Muka is one of my favourites {its hard to choose, when you have so many Malaysian kuih to choose from :)}

Cara-cara buat Kuih Seri muka


Variants of Kuih Seri Muka

I love this kuih just because it has that salty-creamy coconut glutinous rice layer, pair with sweet aroma pandanus custard at the top, is just perfect.

There are few variations; if you hailed from the northern states (where I was from), our top pandanus custard layer will have a hint of fennel seeds and cinnamon.

Some will omit eggs, some will add custard flour... so basically, it very much depending on where  or which part of Malaysia you are from or visiting.

Resipi Kuih seri muka asli

Making the perfect Kuih Seri Muka | Pandan Custard-Sticky Rice Layers


This kuih looks simple but... can be very finicky to prepare, especially the top pandan-custard.

Some problems you may encounter:-

1) If the pandan custard ie the green top layer is not thicken prior...

-the pandan-custard layer will be half set and formed into 2 layers
bottom half ~ nice and firm
top half may be runny
Cause : mixture of flours in the pandan-custard may separates and settle during steaming!

2)If the heat is set too high (ie boiling water bubbling happily!)

~ the pandan-custard layer will not be smooth
It will create ripples on the surface of the green pandan custard top layer

and

3)If you are impatient (like me!!), wanting to eat and couldn't wait for Pandan Custard-Sticky Rice Layers/ Kuih Seri Muka to completely cooled down... like several hours (ideally 4 or more) for the pandan layer to set!

Slice ... you'll ended up with flowing pandan lava or a blob of green mess everywhere.

One needs to exert patience... fight one desire to just dive in and eat till your tummy content,  when one wants to eat Pandan Custard-Sticky Rice Layers/ Kuih Seri Muka ;P

And if you follow the 'What-not' to do above... you'll be smiling away while enjoying every bite of a piece (or few pieces...) of this Malaysian afternoon delights :D

Resipi kuih seri muka utara

How to store Kuih Seri Muka | Pandan Custard-Sticky Rice Layers

Ideally, Kuih Seri Muka | Pandan Custard-Sticky Rice Layers are best eaten on the day.
Share some with friends and neghbours.
But if you still have left over, do keep them refrigerated, especially if you live in a tropical climate countries.

Take Kuih Seri Muka | Pandan Custard-Sticky Rice Layers out from the fridge, let it sit on the kitchen bench top for an hour or so before eating.

Malaysian Breakfast

Some of our favourite breakfast

  1. Kuih Lompang
  2. Pulut Sambal
  3. Kuih Dadar / Ketayap




kuih seri muka, kuih salat, pulut sekaya, pandan custard Stciky rice slice,
dessert. kuih
Malaysian
Pandan Custard- Glutinous Rice Layers / Kuih Seri Muka/ Pulut Sekayahttps://youtu.be/viDiEVLORzkPandan Custard with Glutinous Rice layers is also known as either Kuih Seri Muka, kuih salat or pulut sekaya. One of Malaysians favourite sweet, creamy and salty dessert to be enjoyed either for breakfast, afternoon tea or for dessert.2016-10-06
Yield: 10-12 servings

PANDAN CUSTARD- STICKY RICE LAYERS/ KUIH SERI MUKA

Pandan Custard with Glutinous Rice layers is also known as either Kuih Seri Muka, kuih salat or pulut sekaya. One of Malaysians favourite sweet, creamy and salty dessert to be enjoyed either for breakfast, afternoon tea or for dessert.

ingredients:

Glutinous Rice Layer
  • 400g glutinous rice- soaked overnight
  • 400ml coconut milk
  • 3/4 teaspoon salt
  • 2 pandan leaves - washed and knotted
Pandan Custard Layer
  • 90g pandan leaves
  • 100ml water
  • 310g eggs
  • 30g custard powder
  • 15g plain flour
  • 3g tapioca flour
  • 300ml coconut cream
Syrup
  • 150g sugar
  • 100ml water

instructions

Syrup
  1. Bring sugar and water to boil in a small pot and simmer for 5 minutes until sugar dissolves. Remove from heat and leave it to cool
Glutinous Rice Layer
  1. Prepare steamer and 9inch steaming tray. Strain glutinous rice and put in the steaming tray. In a measuring jug, mix coconut milk with salt. Pour onto rice. Mix well. Add knotted pandan leaves. Steam for 20 minutes. After 20 minutes, remove pandan leaves then press down to compact and level the cooked glutinous rice.
Pandan Custard Layer
  1. Blend pandan leaves with water and squeeze out as much juice. Strain. In another bowl, add coconut cream and eggs. Whisk. Add custard powder, plain flour and tapioca flour. Add in pandan juice and sugar. Strain over a medium size pot. Cook the pandan custard over low fire. Keep stirring until the custard thicken slightly.
Last and final step...
  1. While the pandan custard is simmering to thicken, return the compacted glutinous rice into the steamer for another 5 minutes. The rice layer need to be hot. Add pandan custard. Steam over low heat for 20 minutes or until the custard has set. Leave it to cool completely (at least 4 hours) before slicing. Enjoy :D
calories
496
fat (grams)
19.5
sat. fat (grams)
15.6
carbs (grams)
73.9
protein (grams)
8.5
sugar (grams)
36.5
Created using The Recipes Generator

12 comments:

  1. Looks so beautiful and divine! I love anything coconut and those layers are totally irresistible, Lisa.

    ReplyDelete
  2. this looks awesome fun texture and great presentation

    ReplyDelete
  3. oh is my favourite...may i know what is the size of the pan u used to steam the rice?

    ReplyDelete
  4. Hi, thanks for your recipe, for the coconut cream is it same with coconut milk? If not where can I get it? ��

    ReplyDelete
    Replies
    1. Hi Siau,
      I think I have answered your question in youtube :D

      Delete
  5. What the best way to store it. Refrigeration seems to make it tough.

    ReplyDelete
    Replies
    1. You can refrigerate, just microwave for 30 seconds (more or less and always check) before eating

      Delete

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