Traditional Malaysian Seri Muka Recipe

Ingredients

1 cup of glutinous rice
1 1/2 cups of coconut milk, divided into 1 cup and 1/2 cup
1/2 teaspoon of salt, divided into two 1/4 teaspoon portions
1 cup of sugar
2 eggs
1/2 cup of flour
1/2 cup of pandan juice

Steps and instructions

Soak the glutinous rice for 4 hours or overnight, then drain.
Mix the soaked rice with 1 cup of coconut milk and 1/4 teaspoon of salt. Steam this mixture for 20-30 minutes.
While the rice is steaming, make the custard layer. In a bowl, mix together the sugar, eggs, flour, remaining coconut milk, and pandan juice. Ensure there are no lumps.
Strain this custard mixture into a saucepan, add the remaining 1/4 teaspoon of salt, and cook over low heat until it thickens slightly. Be sure to stir continuously to avoid lumps from forming.
Once the rice is cooked, press it into an even layer in a baking pan.
Pour the custard mixture over the rice, and smooth the surface with a spatula.
Steam the entire dish for 30-45 minutes, or until the custard layer is set.
Let the Seri Muka cool completely before cutting into pieces and serving.

Tools for making

Steaming basket - to steam the glutinous rice and custard layers
Baking pan - to assemble and steam the Seri Muka
Spatula - to smooth the surface of the custard layer
Strainer - to strain the custard mixture and ensure a smooth texture
Saucepan - to cook the custard mixture over low heat

Recipe variations

Use black glutinous rice instead of white glutinous rice for a different color and flavor.
Replace the pandan juice with other natural flavorings such as rose water, coconut essence, or vanilla extract.
Add a layer of sliced fruits, such as mango or banana, on top of the rice before pouring the custard mixture.
Incorporate toppings like toasted sesame seeds or shredded coconut for added texture and flavor.
Make a vegan version by substituting the eggs with mashed bananas or apple sauce, and using plant-based milk instead of coconut milk.
Create a gluten-free version by using a gluten-free flour blend or rice flour instead of regular flour.
Experiment with different shapes and sizes by using individual molds or cupcake tins instead of a large baking pan.
Add a layer of caramel on top of the custard for a caramelized flavor profile.

Recipe overview

Seri Muka is a delightful two-layered dessert from Malaysia, known for its creamy custard top and soft, sticky rice bottom. The top layer offers a sweet and smooth custard flavor, while the bottom layer balances it with the subtle savoriness of glutinous rice cooked in coconut milk. This recipe involves a unique cooking method, where the dish is steamed instead of baked, resulting in a distinct texture and taste. The recipe calls for ingredients typical of Southeast Asian cuisine, such as coconut milk and pandan juice, contributing to its exotic charm. Expect to experience a harmonious blend of flavors and textures in every bite. Whether you're serving it as a dessert after a meal or enjoying it as a snack, Seri Muka is sure to capture your heart. Enjoy the process of making it, and even more, enjoy every bite of this unique and delicious treat!

Common questions

Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the texture and consistency of Seri Muka. Regular rice will not achieve the same results.
Can I substitute the pandan juice?
Pandan juice gives Seri Muka its distinct flavor and green color. If you cannot find pandan juice, you can substitute it with a few drops of pandan extract diluted in water.
Can I use canned coconut milk?
Freshly squeezed coconut milk is recommended for the best flavor and texture. However, if you cannot find fresh coconut milk, you can use canned coconut milk as a substitute.
How should I store Seri Muka?
Store Seri Muka in an airtight container in the refrigerator. It can be kept for up to 3 days.
Can I freeze Seri Muka?
Yes, you can freeze Seri Muka. Make sure to wrap it tightly in plastic wrap or store it in an airtight container before freezing. Thaw it in the refrigerator before serving.

Serving dishes and utensils

Steamer - A steamer is needed to steam the glutinous rice and the Seri Muka dessert.
Baking pan - A baking pan is required to hold the rice and custard layers while steaming.
Spatula - A spatula is useful for smoothing the surface of the custard layer.
Strainer - A strainer is needed to remove any lumps from the custard mixture.
Saucepan - A saucepan is used to cook the custard mixture over low heat.

Origin stories

Seri Muka, a delightful two-layered dessert, hails from the vibrant culinary world of Malaysia. This delicate dish, named "Seri Muka" which translates to "radiant face", has an interesting legend behind it. It is said that a young maiden, known for her enchanting beauty, created this dish. The unique two-layered look of the dessert was meant to represent her captivating charm. The bottom layer, made of glutinous rice, symbolizes her strong and humble roots, whereas the green custard layer made of pandan and coconut milk represents her exquisite beauty. The dish became so popular that it was named after her, as it was as delightful and radiant as the maiden's face. Today, Seri Muka is a beloved dessert, often served at festivals and special occasions, continuing to enchant food lovers with its unique texture and taste. Just like the maiden, it remains a symbol of charm and a testament to the rich culinary tradition of Malaysia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.