Kueh Seri Muka (Pandan Custard & Glutinous Rice) Recipe

Kueh Seri Muka is a traditional Southeast Asian dessert popular in Malaysia, Indonesia, and Singapore. This delectable treat consists of two distinct layers: a bottom layer of sticky glutinous rice and a smooth, fragrant pandan custard on top. The combination of textures and flavors makes it a favorite among kueh lovers. Here is an authentic recipe to make this delightful dessert at home.

Ingredients

For the Glutinous Rice Layer:

• 2 cups glutinous rice

• 1 1/2 cups coconut milk

• 1/2 teaspoon salt

• 1 pandan leaf, knotted (optional, for fragrance)

For the Pandan Custard Layer:

• 4 large eggs

• 3/4 cup sugar

• 1 cup coconut milk

• 1/2 cup pandan juice (blend 8 pandan leaves with 1/2 cup water and strain)

• 1/4 cup all-purpose flour

• 2 tablespoons cornstarch

• 1/4 teaspoon salt

Instructions

Step 1: Prepare the Glutinous Rice Layer

1. Rinse the glutinous rice until the water runs clear. Soak in water for 4 hours or overnight.

2. Drain the rice and place it in a steaming tray. Add coconut milk, salt, and the pandan leaf.

3. Steam over medium heat for about 20–25 minutes, stirring occasionally to ensure even cooking.

4. Once cooked, remove the pandan leaf and press the rice firmly into a greased 7-inch square pan. Smooth the surface using a spatula.

Step 2: Prepare the Pandan Custard Layer

1. In a mixing bowl, whisk eggs and sugar until well combined.

2. Add coconut milk, pandan juice, all-purpose flour, cornstarch, and salt. Whisk until smooth and free of lumps.

3. Strain the mixture to ensure a silky texture.

4. Cook over low heat, stirring continuously until slightly thickened (do not let it boil).

Step 3: Assemble and Steam the Kueh

1. Pour the pandan custard mixture gently over the steamed glutinous rice layer.

2. Cover with a lid and steam over low heat for 25–30 minutes or until the custard is set.

3. Allow the kueh to cool completely before slicing it into squares.

4. Serve and enjoy!

Tips for the Perfect Kueh Seri Muka

• Use fresh pandan leaves for the best aroma and natural green color.

• Ensure the heat is low while steaming the custard to avoid bubbles or cracks.

• Press the glutinous rice layer firmly to create a stable base for the custard.

• Let the kueh cool fully before slicing to maintain clean edges.

Kueh Seri Muka is best enjoyed with a cup of tea or coffee. This delightful dessert brings a taste of nostalgia and tradition, making it a must-try for anyone who loves Southeast Asian sweets!