Nadia Fauzi

Seri Muka is a Malaysian dessert consisting of two layers. The custard layer is infused with pandan extract and it sits on coconut milk flavoured glutinous rice base.

In almost all Malay and Peranakan kuih, the most common flavouring ingredients are grated coconut, coconut milk, pandan (screwpine) leaves, and gula melaka (palm sugar). While they make the flavour of the kuih, their base and texture are built on a group of starches — rice flour, glutinous rice flour, glutinous rice, and tapioca. Two other common ingredients are tapioca flour and green bean flour. They play a most important part in giving kuih their distinctive soft, almost pudding-like, yet firm texture.

For most kuih, there is no single ‘original’ or ‘authentic’ recipe. Traditionally, kuih making was the domain of elderly grandmothers, aunts, and other women-folk, for whom the only (and best) method for cooking was by ‘agak-agak’ (approximation). They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel, the consistency of the batter and how it feels to the touch. Each family holds its own traditional recipe as well as each region and state.

Meanwhile, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice (I blitz the pandan leaves separately and used a sieve to separate the juice), and flour. Stir until smooth. Cook over boiling water (double boiling method) until the mixture thickens slightly but runny enough to pour.

After 30 minutes, take out the glutinous rice mixture and throw away the pandan leaf. Stir and flatten the rice with spoon / fork / hand (I use my hand whilst wearing a plastic glove). Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.

Steam on high heat for 50-60 minutes. Make sure to always wipe the inside of your steam cover to prevent the custard from dents. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.