Kuih Seri Muka or Pretty Face Kueh

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Kuih Seri Muka or Pretty Face Kueh

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Ingredients

Adjust Servings:
Bottom Layer (White Layer)
300 g Glutinous rice soak for 30 minutes in water
100 ml Coconut milk
100 ml Water mix water with coconut milk to get thin coconut milk
2 Screwpine pandan leaves optional
1 teaspoon Salt
Top Kayer (Green Layer)
200 ml Thick coconut milk or coconut cream
2 Large eggs yolk needed too
170 g Sugar
100 ml Pandan/screwpine juice from 8-10 pandan leaves
5 tablespoon All-purpose flour
2 tablespoon Cornstarch

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Features:
  • Balanced
  • Desserts & Cookies
  • Vegan
Cuisine:

Seri Muka - amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves

  • 1 hour
  • Serves 20
  • Medium

Ingredients

  • Bottom Layer (White Layer)

  • Top Kayer (Green Layer)

Directions

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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. In another manner, kueh means local sweet cakes or desserts.

For your info, Seri Muka is a Malay and Nyonya (nyonya are Chinese which migrated to Malaysia and have a very good blending with Malay culture and heritage, but still remain as Chinese) kuih made of glutinous rice and pandan leaves. The kueh 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.

Steps

1
Done

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2
Done

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

3
Done

After 20 minutes, take out the glutinous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

4
Done

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

5
Done

Tips : If you cut the kueh when it's hot, it will resulting in an very messy shape or dented shape due to unstable compound (as per picture). Let it cool and cut it to get perfect shape and edges.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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