Indonesian Food

Kuih Seri Muka (Pandan Custard Rice Desssert)

Kuih Seri Muka. Layers of coconut filled sticky rice and delicious creamy coconut pandan pudding on top. There’s a reason why this soft and tasty dessert is popular in Malaysia, Indonesia, Brunei and Singapore! This fragrant, textured sweet dessert originates from Indonesia.

Fragrant and delicious!

I really love this dessert because the flavor and aroma is amazing. The pandan custard is layered with sticky rice. This is a dessert that takes time to make, but not too much time, so I will share with you how to make kuyah seri flour step by step! It’s worth it!

Worth a try!

First, it’s worth the time and effort, and second, it’s a great dessert to impress guests with its colorful layers. On the other hand, you can omit the colored layers to make it easier for you, or just color the whole rice with natural butterfly powder.

Various variations of Cuich

During my travels in Malaysia, it was a dessert I saw in dessert shops or stalls. Moreover, there are different types of kuihs, such as kuis lapis, a flaky cake where rice flour is used instead of sticky glutinous rice, or kuihs with a layer of gula melaka between the sticky glutinous rice.

Single texture

The sticky rice gives this dessert a sticky, chewy texture, but combined with the soft, creamy custard on top, it’s pure delight!  Above all, a dessert you must try if you like pudding, pandan or sticky rice!

Custom recipe

I can’t take credit for this kujh seri flour recipe. I modified the cherry makan, the cuih seri mook caught my attention! She described well how to do it easily.

I also decided to add a blue layer of sticky rice and reduce the amount of salt. I’ve also provided some tips to make sure you don’t have any problems with the end result. Refer to their recipe for the original, simpler version.

What does kuih mean?

It is made of Hokkien and Teochew kueh, which eat food or snacks by size.

How long can Kue hold out?

Stored in an airtight container, it will keep for 36 to 48 hours in the refrigerator. But I will warn you that the rice can get a little tough towards the end of the 48 hours, but it’s still tasty enough to eat!

Can you keep Qué at night?

Yes, I recommend storing them in an airtight box in the fridge.

Can you freeze the image?

No, it makes the rice hard because of the cold.

Tips for preparing Kuih Seri flour

  • Use fresh pandanus leaves for this dessert, as they are much tastier than the extract and much better than the powdered form. Pandanus leaves can be found in the frozen section of Southeast Asian grocery stores.
  • After mixing the rice with the wet ingredients, add the butterfly pea powder. If you add the blue powder after the rice is steamed, it will be more difficult to color the rice evenly.

  • Steam the rice on a wide, flat plate. Do not steam in a tall, deep bowl.  Let’s be clear: Steaming rice over a larger surface area ensures that the rice cooks more evenly and quickly.
  • When you make the pudding, heat it over low heat and do NOT bring it to a boil or let it reduce. This makes a pudding, not a creamy pudding. So, as soon as you see lumps forming at the bottom of your pudding, it’s time to remove it from the heat immediately.

More tips!

  • Make sure the rice and pudding are still hot when you layer them. I suggest covering the first layer with rice to keep it warm.
  • Before placing the rice on the bottom of the square pan, grease it well with oil. This means that the cake is easier to loosen.

  • If you put the rice in a square pan, spread it out in equal layers. I actually found it easier to slide the rice off the plate (wearing heat-resistant gloves) directly into the pan, so I didn’t pick up uneven pieces of rice and have to judge them later.
  • Pack the rice well with a spatula. This will prevent the pudding from escaping through the holes and ruining your diapers.

  • Cover the lid with a tea towel or foil before steaming. This mainly prevents water droplets from settling on the pudding and causing small holes.
  • Finally, to cut the Cuih Seri Muka, use a corner knife and cut it under the wet oil. First, this dessert is very sticky, so the oil and water will help the knife glide over the cake more easily.

Other recipes you might like!

HAWAII MOCHI BUTTER
CHINESE MANGO PUDDING
STICKY RICE BALLS (TANG YUAN)
PINK PANDA COCONUT SAGO
PANDAN COCONUT JELLY VEGAN

For this recipe

You will also need the following ingredients: seri kuih flour:

Glutinous white rice coating:

200g
gluten-free rice 75ml
coconut milk 50ml
¼ tsp water. Salt
1 ½ pandanus leaves, knotted

Blue sticky rice layer:

200 g sticky rice75 ml coconut milk50 ml water¼ teaspoon salt1 ½ teaspoon blue butterfly pea powder1 ½ pandan leaves, knotted.

Pandan dust layer:

200 ml water
10 pandanus leaves
5 tablespoons corn flour
3 tablespoons general flour
3 eggs
200 ml coconut milk
140 g sugar

Equipment:

Blender or hand blender
Sieve
9×9 square mold
Steam cooker
Steam insert

How to do Kuih Seri Muka

Soak glutinous rice in water, divide evenly (200 g) between two separate bowls the day before or 4 hours before. This is important, otherwise the rice will not be soft and sticky after steaming.

On the day of cooking, strain the water from each bowl of soaked rice. Add the coconut milk, water and salt to each bowl and stir.

Next, grease a 9×9 square pan or dish.

In one of the bowls, add the blue butterfly peas and mix well. You should eat a bowl of white rice.

Next, pour the blue rice and liquid into a wide, shallow pan or bowl. Then add the tied pandanus leaves to the rice.

Then steam the rice, covered, over medium heat for 25 minutes. Remove from the combi steamer and keep warm. Repeat the same steps for the white rice.

Meanwhile, mix 10 pandanus leaves in 200 ml water. Pour the contents into a sieve, strain the liquids and discard the pulp. Pour this pandanus extract into a medium saucepan.

Then add the pudding ingredients: In the same pan, add the cornstarch, flour, eggs, coconut milk and sugar. Stir well and place on stove top to heat over low to medium heat, stirring constantly, until mixture thickens. Do not bring to a boil and then turn the heat down low. When you stir and the pieces start to form, remove from the heat.

Then stir the mixture well until the lumps have dissolved. A blanket to keep warm.

When the white rice is done steaming, remove the pandan leaves and steam the rice.

Then, using a heatproof glove, transfer the blue rice to a well-greased square baking dish to create an even layer. Then use a spatula to press the rice down. Above all, make sure it’s packed well, otherwise the pudding will seep into the cracks and corrode the layers. Smooth out the layer of rice.

Spread the white rice over the blue rice and press down well. Smooth it out with a spatula.

Then pour the pandan custard on top. Tap gently on the surface of the mold to remove air bubbles. Steam over medium heat for 30 minutes, covered with a foil lid or clean tea towel.

Finally, remove the cake from the steamer and let it cool completely. Cut into slices, serve and enjoy!

Message: This cake can be stored in an airtight container in the refrigerator for 36-48 hours. But I will warn you that the rice can get a little tough towards the end of the 48 hours, but it’s still tasty enough to eat!

Try it!

Long story short: I hope you will try my Kuih Seri flour recipe! I’m always happy when you recreate my recipes. If you liked this kuih seri muka pandan, please share it with your family and friends or on social media!

Take a picture when you’ve made my recipe and tag me on Instagram @ChristieAtHome in your feed or Stories, so I can share your creativity in my Stories with captions for you!

Did you make this recipe and did you like it?

First of all, I would really appreciate it if you would leave a star rating for my Pandan Kuih Seri recipe. Thank you!

Take care,
Christie.

*This post contains affiliate links. As an Amazon advocate, I make my money from qualified purchases. Additionally, I earn money on qualified purchases through additional affiliate programs.

Kuih Seri flour (pandan rice dessert)

Christian

Kuih Seri Muka. Layers of coconut filled sticky rice and delicious creamy coconut pandan pudding on top. There’s a reason why this soft and tasty dessert is popular in Malaysia, Indonesia, Brunei and Singapore! This dessert is delicious, sweet and full of texture. This dessert comes from Indonesia.

Cooking time 10 minutes

Cooking time 1 hour 30 minutes

Total time 1 hour 40 minutes

Dessert dishes

Asian, Brunei, Indonesian, Malay, Singaporean, Southeast Asian Cuisine

portions of 9 pieces

Calories 3134 kcal

Ingredients

1x2x3x

Sticky white rice layer:

  • 200 grams of glutinous rice
  • 75 ml coconut milk
  • 50 ml water
  • ¼ teaspoon salt
  • 1 ½ pandan leaves are bound.

Blue sticky rice layer:

  • 200 grams of glutinous rice
  • 75 ml coconut milk
  • 50 ml water
  • ¼ teaspoon salt
  • 1 ½ teaspoons porridge pea powder
  • 1 ½ pandan leaves are bound.

Pandan sugar coating:

  • 200 ml water
  • 10 Pandanus leaflets
  • 5 tablespoons cornstarch
  • 3 tablespoons all purpose flour
  • 3 eggs
  • 200 ml coconut milk
  • 140 grams of sugar

Instructions

  • The day before or at least 4 hours before, soak the sticky rice in water and divide evenly (200 g) between two separate bowls. This is important, otherwise the rice will not be soft and sticky after steaming.
  • On the day of cooking, strain the water from each bowl of soaked rice. Add the coconut milk, water and salt to each bowl and stir.
  • Grease a 9×9 square plate or pan.
  • In one of the bowls, add the blue butterfly peas and mix well. You should eat a bowl of white rice.
  • Pour the blue rice and liquid into a wide, shallow pot or bowl. Add the tied pandanus leaves to the rice. Cover and steam for 25 minutes on medium heat. Remove and keep warm. Repeat the same steps for the white rice.
  • Meanwhile, mix 10 pandanus leaves in 200 ml water. Pour the contents into a strainer and strain the liquids, discarding the pulp. Pour this pandanus extract into a medium saucepan.
  • In the same pan, add the ingredients for the pudding: Corn starch, flour, eggs, coconut milk and sugar. Stir well and heat over low-medium heat, stirring constantly, until the mixture thickens (about 10-15 minutes). Do not bring to a boil and then turn the heat down low. When you stir and the pieces start to form, remove from the heat.
  • Stir the mixture well until lumps are dissolved. A blanket to keep warm.
  • When you have finished steaming the white rice, remove the pandanus leaves and remove the rice from the combi steamer.
  • Using a heatproof glove, place the blue rice in a well-greased square pan to create an even layer. Then use a spatula to press the rice down. It must be packed well or the pudding will seep through the cracks and corrode the layers. Smooth out the layer of rice.
  • Then slide the white rice onto the blue rice and press it well. Smooth it out with a spatula.
  • Then pour the pandan custard over it. Tap gently on the surface of the mold to remove air bubbles. Steam over medium heat for 30 minutes, covered with a foil lid or clean tea towel.
  • Remove the cake from the combi steamer and allow it to cool completely. Cut into slices and serve.

nuts

The recipe is adapted from the wonderful blog Makan by Cherry. Here’s his recipe. This cake can be stored in an airtight container in the refrigerator for 36-48 hours. But I will warn you that the rice can get a little tough towards the end of the 48 hours, but it’s still tasty enough to eat!

Power

Calories: 3134kcalCarbohydrates: 531g Protein: 53gFat: 90gSaturated fat: 71gTrans fat: 1gCholesterol: 491mgSodium: 1444mgFiber: 1288mgSugar: 140gVitamin A: 713Vitamin C: 4mgCalcium: 196mgFron: 22mg

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