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Kuih Seri Muka

Name: Kuih Seri Muka
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: other
Ingredients: uncooked glutinous rice; Pandan Leaves; dried butterfly pea flowers; Grated coconut; Salt; sugar; eggs; All purpose flour; corn starch; Coconut milk

groups4 servingsspeedMediumcountertopsPrep: 180 minsskilletCook: 40 minsscheduleTotal: 220 minsoutdoor_grillSteamed

Allergens:warningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

16 Steps Total

schedulePrepare in advance

circleThe glutinous rice needs to be soaked in water for 3 to 4 hours in advance3.5h

Preparation

00:00:12

Take 300g glutinous rice and wash it clean
Add water and soak for 3 to 4 hours

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Watch out

The glutinous rice must be soaked for enough time, otherwise the center will have a hard core when steamed.

Ingredients:uncooked glutinous rice (300 g)

Active Cooking

00:00:28

warningStay safe

Be careful of steam burns when handling the boiling steamer, and lift the lid away from your face.

Drain the soaked 300g glutinous rice
Line the steamer with a cloth and place 5 cut pandan leaves
Pour in the drained glutinous rice and level it
Put into a pot of boiling water, cover and steam for 20 minutes

local_fire_departmentHigh heat steam for 20 minutes

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Watch out

The glutinous rice must be spread evenly, otherwise uneven thickness will lead to inconsistent steaming results.

Ingredients:uncooked glutinous ricePandan Leaves (5 piece)

Tools:steamer

Preparation

00:01:04

Take 20 butterfly pea flowers into a bowl
Add 50g warm water to soak and set aside

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Watch out

Warm water must be used for soaking to better release the blue pigment.

Ingredients:dried butterfly pea flowers (20 piece)

Tools:bowl

Preparation

00:01:23

Take 10 pandan leaves, wash and cut into small pieces
Put into a blender, add 100g water and blend fine
Filter out the pandan leaf juice and set aside

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Watch out

The pandan juice must be thoroughly filtered to remove impurities, otherwise it will affect the texture of the top layer.

Ingredients:Pandan Leaves (10 piece)

Tools:blenderstrainer

Preparation

00:01:43

Take 1 portion of fresh grated coconut into a bowl
Add 150g water, mix well and squeeze out the 1st press coconut milk hard
Filter to get about 200g 1st press coconut milk and set aside

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Watch out

Squeeze the coconut milk as hard as possible to ensure the concentration of the first press is sufficient.

Ingredients:Grated coconut (1 piece)

Tools:strainer

Preparation

00:02:21

Put the previously squeezed coconut grated back into the bowl
Add another 150g water, mix well and squeeze out the 2nd press coconut milk hard
Filter to get about 150g 2nd press coconut milk and set aside

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Watch out

The second extraction should also be squeezed as much as possible

if it is less than 150g, you can add some water

Ingredients:Grated coconut

Tools:strainer

Active Cooking

00:03:03

warningStay safe

The freshly cooked glutinous rice and steamer are extremely hot. Use heat-resistant tongs or gloves to prevent burns.

Remove the cooked glutinous rice from the steamer, be careful not to burn your hands
Pour into a bowl, add 1 tsp salt and 150g 2nd press coconut milk
Mix thoroughly

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Watch out

The glutinous rice must be mixed with coconut milk and salt while hot so it can better absorb the aroma.

Ingredients:uncooked glutinous riceSalt (1 tsp)Coconut milk (150 g)

Tools:bowlspatula

Active Cooking

00:03:32

Put the coconut milk-mixed glutinous rice back into the steamer
Cover and continue to steam for 5 to 10 minutes

local_fire_departmentMedium heat steam for 5 to 10 minutes

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Watch out

Do not steam the second time for too long, otherwise the glutinous rice will become too mushy.

Ingredients:uncooked glutinous rice

Tools:steamer

Preparation

00:03:40

Prepare a 6-inch loose-bottom steaming tray
Cut banana leaves and line the bottom of the tray

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Watch out

The banana leaf must be wiped clean and trimmed to fit, otherwise the edges of the cake will have wrinkles when demolding.

Tools:steaming tray

Active Cooking

00:04:07

Take out the twice-steamed glutinous rice
Use a fine strainer to pour the soaked butterfly pea flower juice into the glutinous rice
Mix thoroughly
Pick out and discard the pandan leaves

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Watch out

The butterfly pea flower juice must be poured through a fine strainer to avoid residue mixing into the glutinous rice.

Ingredients:uncooked glutinous ricedried butterfly pea flowers

Tools:strainer

Active Cooking

00:04:44

warningStay safe

The freshly cooked glutinous rice is extremely hot. When pressing directly with your hand, you must use a banana leaf barrier and wait for the temperature to drop slightly to avoid skin burns.

Pour the blue-dyed glutinous rice into the prepared steaming tray
First use a spatula to level the glutinous rice
Press it firmly while hot until tightly fitted to the tray
After temperature drops, cover with a banana leaf and press with hand to level the surface

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Watch out

The glutinous rice must be pressed firmly while hot, otherwise the grains will not bind together and will scatter when sliced.

Ingredients:uncooked glutinous rice

Tools:steaming trayspatula

Waiting Time

00:05:21

Put the steaming tray with the glutinous rice layer back into the steamer
Cover and keep warm with the heat turned off

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Watch out

Make sure the heat is turned off when keeping warm in the steamer to prevent the glutinous rice from overcooking.

Ingredients:uncooked glutinous rice

Tools:steamer

Active Cooking

00:05:30

Pour the prepared pandan juice into a large bowl through the finest strainer, filter once more to remove fine residue
Add 100g white sugar, 3 eggs, 20g plain flour and 60g corn starch
Whisk thoroughly
Add 200g 1st press coconut milk and mix well again
Pour the mixed batter into the saucepan through a fine strainer

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Watch out

The pandan juice and batter must be filtered multiple times to remove very fine impurities, otherwise it will severely affect the smooth texture of the top layer.

Ingredients:Pandan Leavessugar (100 g)eggs (3 piece)All purpose flour (20 g)corn starch (60 g)Coconut milk (200 g)

Tools:bowlwhiskstrainersaucepan

Active Cooking

00:07:26

Place the saucepan on the stove and heat on low
Constantly stir the mixture with a wooden spatula to mix evenly and thicken (about 1/3 cooked)
Continue to stir until a little bit of lumps form at the bottom, then immediately remove from heat
Continue to stir without heat after removing

local_fire_departmentLow heat heating for about 3 minutes

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Watch out

Must keep low heat and stir constantly throughout, otherwise sediment will cause bottom lumps and uneven texture.

Tools:saucepanwooden spatula

Active Cooking

00:08:04

warningStay safe

Be sure to wear thick insulated gloves and turn your body aside when lifting the hot steamer lid to prevent scalding from sudden steam release.

Pour the pre-cooked pandan batter directly on top of the bottom glutinous rice through a strainer
If there are small bubbles, poke them with a toothpick
Cover the tray with a piece of aluminium foil and seal the sides, then poke a few holes on top for evaporation
Cover the steamer and steam over medium-high heat for 30 to 40 minutes (may take 50 to 60 minutes depending on thickness) until fully cooked

local_fire_departmentMedium-high heat steam for 30 to 40 minutes

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Watch out

The tray must be covered with punctured aluminium foil, otherwise condensation water from the lid will drip onto the surface and cause unevenness.

Ingredients:Pandan Leavesuncooked glutinous rice

Tools:steamerstraineraluminium foil

Waiting Time

00:10:03