Seri muka kuih
A classic Malaysian two-layer dessert featuring a sticky coconut rice base topped with fragrant pandan custard—creamy, slightly sweet and perfect for afternoon tea.
Servings
4
Difficulty
Easy
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Ingredients
rice layer
- 400 g glutinous rice
- 150 ml coconut milk
- 100 ml water
- 1 tsp salt
- pandan knots (for aroma)
pandan custard
- pandan juice
- 200 ml coconut cream
- 140 g sugar
- 5 tbsp corn flour
- 3 tbsp all purpose flour
- 3 pcs eggs
Directions
- Soak glutinous rice in water for at least 1.5 hours then drain
- Prepare a 9-inch cake pan and grease or line it
- Mix 150 ml coconut milk, 100 ml water, 1 tsp salt with the drained rice and transfer to the pan; top with pandan knots
- Steam rice layer for 30 minutes
- Fluff rice, remove pandan knots and press rice firmly and evenly into the pan to remove air pockets
- Steam rice layer for another 10 minutes
- Combine pandan juice, 200 ml coconut cream, 3 tbsp all purpose flour, 5 tbsp corn flour and 140 g sugar and mix well
- Add 3 eggs, whisk thoroughly and strain the mixture
- Cook the pandan mixture over simmering water (double boiler), stirring continuously until custard thickens (about 15 minutes)
- Pour the pandan custard over the steamed glutinous rice, tap to remove air bubbles and steam for 30 minutes
- Remove from steamer and cool completely before cutting into rectangles or diamond shapes