Kuih Seri Muka traditional Malaysian sweet dish


Kuih Seri Muka, also known as Seri Muka or Puteri Satu, is a beloved traditional Malaysian dessert that consists of two distinct layers: a bottom layer made of glutinous rice cooked in coconut milk, and a top layer of pandan-flavored custard. This dessert is popular during festive occasions and everyday teatime, symbolizing the rich culinary heritage of Malaysia. In this detailed recipe, we’ll walk you through the steps of making Kuih Seri Muka, ensuring that each element is crafted to perfection. Let’s dive into the world of Malaysian sweets and discover how to create this delicious and visually appealing treat.


For the Glutinous Rice Layer:

  • 2 cups glutinous rice, soaked in water for at least 4 hours or overnight
  • 1 1/2 cups thick coconut milk
  • 1/2 teaspoon salt
  • 1 pandan leaf, knotted (optional)

For the Pandan Custard Layer:

  • 4 large eggs
  • 1 cup sugar
  • 1 cup thick coconut milk
  • 1/2 cup pandan juice (blend fresh pandan leaves with water and strain)
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • A pinch of salt

Preparation Steps

Step 1: Preparing the Glutinous Rice Layer

  1. Soak the Glutinous Rice:

    • Begin by rinsing the glutinous rice under cold running water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. This step is crucial for achieving the sticky and chewy texture characteristic of the rice layer.
  2. Cook the Glutinous Rice:

    • Drain the soaked rice and transfer it to a heatproof dish or a steaming tray. Add the thick coconut milk, salt, and pandan leaf (if using). Stir well to ensure the rice is evenly coated with the coconut milk mixture.
    • Steam the rice over medium heat for about 25-30 minutes, or until the rice is fully cooked and tender. Stir the rice halfway through steaming to ensure even cooking.
  3. Pressing the Rice Layer:

    • Once the rice is cooked, remove the pandan leaf. Use a spatula or the back of a spoon to press the rice firmly and evenly into the tray. This helps to create a compact and solid base for the custard layer. Set the tray aside to cool slightly while preparing the custard layer.

Step 2: Preparing the Pandan Custard Layer

  1. Making Pandan Juice:

    • To make pandan juice, blend a handful of fresh pandan leaves with a little water until smooth. Strain the mixture through a fine sieve or cheesecloth to extract the juice. You should get about 1/2 cup of pandan juice for this recipe.
  2. Mixing the Custard Ingredients:
    • In a large mixing bowl, combine the eggs and sugar. Use a whisk to beat the mixture until the sugar is fully dissolved and the eggs are well combined.
    • Add the thick coconut milk and pandan juice to the egg mixture, whisking continuously to ensure a smooth consistency.
    • Sift in the all-purpose flour and cornstarch, then add a pinch of salt. Whisk the mixture until all the ingredients are fully incorporated and there are no lumps.
  3. Cooking the Custard:

    • Pour the custard mixture into a heatproof bowl and place it over a pot of simmering water (double boiler method). Stir the mixture continuously until it thickens slightly, about 5-7 minutes. This step helps to partially cook the custard, ensuring a smooth and creamy texture when steamed.

Step 3: Assembling and Steaming Kuih Seri Muka

  1. Combining the Layers:

    • Pour the partially cooked custard mixture over the pressed glutinous rice layer, ensuring an even distribution. Use a spatula to smooth the surface of the custard.
  2. Steaming the Kuih:

    • Carefully place the tray back into the steamer. Steam the Kuih Seri Muka over medium heat for about 25-30 minutes, or until the custard is fully set. To check for doneness, gently shake the tray; the custard should not jiggle and should feel firm to the touch.
    • Make sure to cover the steamer lid with a cloth to prevent any condensation from dripping onto the custard layer, which can affect its texture.
  3. Cooling and Setting:

    • Once the custard is set, remove the tray from the steamer and let it cool completely at room temperature. For best results, refrigerate the kuih for at least 1-2 hours before cutting. This helps the layers to firm up and makes slicing easier.

Presentation and Serving

Cutting the Kuih:

  • To achieve clean and neat slices, use a sharp knife dipped in hot water. Wipe the knife clean after each cut to prevent the sticky rice from sticking to the blade.


  • Kuih Seri Muka can be garnished with a sprinkle of toasted sesame seeds or desiccated coconut for added texture and flavor. Arrange the slices on a serving platter, ensuring the vibrant green custard layer is on top for a visually appealing presentation.


  • Kuih Seri Muka is best enjoyed at room temperature or slightly chilled. It pairs wonderfully with a cup of hot tea or coffee, making it an ideal treat for afternoon tea or as a dessert after a meal.

Tips and Variations

  1. Pandan Extract:

    • For a more intense pandan flavor, you can use store-bought pandan extract. However, fresh pandan juice is preferred for its natural aroma and color.
  2. Coconut Milk:

    • Use thick, full-fat coconut milk for a richer flavor. If you prefer a lighter version, you can dilute the coconut milk with a bit of water.
  3. Layer Stability:

    • Ensure the glutinous rice layer is pressed firmly and evenly to provide a stable base for the custard layer. This helps to prevent the layers from separating when cutting.
  4. Flavor Variations:

    • Experiment with different flavors by adding a few drops of vanilla extract or rose water to the custard mixture. You can also incorporate natural colorings such as beetroot juice or butterfly pea flower extract for a colorful twist.

Cultural Significance

Kuih Seri Muka holds a special place in Malaysian culture, often served during festive occasions, family gatherings, and religious celebrations. Its harmonious blend of flavors and textures represents the unity and diversity of Malaysian society. The use of pandan and coconut milk highlights the tropical ingredients commonly found in Southeast Asian cuisine, while the meticulous preparation process reflects the care and attention given to traditional recipes passed down through generations.


In conclusion, Kuih Seri Muka is a delightful Malaysian dessert that embodies the rich culinary heritage and vibrant flavors of Malaysia. By following this detailed recipe, you can create a restaurant-quality Kuih Seri Muka in your own kitchen, impressing your family and friends with your culinary skills. The combination of the sticky, fragrant rice layer and the creamy, pandan-flavored custard is sure to leave a lasting impression on anyone who tastes it. So gather your ingredients, embrace the art of traditional Malaysian cooking, and enjoy the delicious journey of making Kuih Seri Muka. Selamat makan! (Enjoy your meal!)

Leave a Reply

Your email address will not be published. Required fields are marked *