thaimedium

Seri muka kuih

Name: Seri muka kuih
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g Rice; 150 ml Coconut Milk; 100 ml Water; 1 tsp Salt; 5 tbs Corn Flour; 3 tbs Flour; 3 Eggs; 200 ml Coconut Cream; 140 g Sugar

A classic Malaysian dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Malaysian Dessert in TheMealDB. Original source: https://makan.ch/recipe/kuih-seri-muka/

Ingredients

400 gRice
150 mlCoconut Milk
100 mlWater
1 tspSalt
5 tbsCorn Flour
3 tbsFlour
3Eggs
200 mlCoconut Cream
140 gSugar

Instructions

01
Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
02
Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
03
Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
04
Steam for 30 minutes.
05
After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
06
Steam for another 10 minutes.
07
Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
08
Add eggs and whisk well then strain into a medium sized metal bowl or pot.
09
Place pandan mixture over simmering water (double boiler or bain-marie)
10
Stir continuously and cook till custard starts to thicken. (15 minutes)
11
Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
12
Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.