Name: Kuih Seri Muka or Pretty Face Kueh
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 20 Servings
Ingredients: : 300 g; : 100 ml; : 100 ml; : 2; : 1 teaspoon; : 200 ml; : 2; : 170 g; : 100 ml; : 5 tablespoon; : 2 tablespoon

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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:

Cuisine:

Malaysia

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)
300 g
soak for 30 minutes in water
100 ml
100 ml
mix water with coconut milk to get thin coconut milk
2
optional
1 teaspoon
Top Kayer (Green Layer)
200 ml
2
yolk needed too
170 g
100 ml
from 8-10 pandan leaves
5 tablespoon
2 tablespoon

Directions

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.