Kuih Seri Muka — Glutinous Rice with Pandan Custard

The two-layer kuih that looks simple but is technically demanding — glutinous rice base must be cooked just right, and the pandan custard layer must set smooth and glossy without cracks or bubbles. Cik Farah walks you through every detail. Free recipe!

🥘 Ingredients

• BOTTOM (Pulut):
• 400g glutinous rice — soaked 4 hours or overnight, drained
• 200ml thick coconut milk
• 1 tsp salt, 1 tbsp sugar (optional)
• TOP (Pandan Custard):
• 15-20 fresh pandan leaves + 200ml water (for pandan juice)
• 200ml thick coconut milk
• 3 whole eggs + 2 egg yolks
• 120g caster sugar
• 3 tbsp rice flour + 2 tbsp cornflour
• Pinch of salt
• Equipment: 20cm square pan, steamer

👨‍🍳 Steps

1. Step 1 — Cook the Rice: Drain soaked glutinous rice. Mix with coconut milk and salt. Steam in a lined pan for 25-30 minutes until cooked through. While still hot, press rice firmly and evenly with the back of a wet spoon into a compact 2cm layer. Return to steamer, press again under a weighted plate for 5 minutes.
2. Step 2 — Pandan Juice: Blend pandan leaves with 200ml water, strain through muslin. You should get 150-180ml bright green juice.
3. Step 3 — Custard: Whisk eggs, yolks, and sugar until combined. Add pandan juice, coconut milk, rice flour, cornflour, and salt. Whisk until very smooth. Strain through a sieve.
4. Step 4 — Cook the Custard: Cook over LOW heat, stirring constantly in figure-8 motions. Takes 8-12 minutes. Stop when thick but still very pourable. Do not rush with high heat — it will curdle.
5. Step 5 — Pour and Steam: Pour custard over the compressed rice. Level gently. Steam over LOW heat for 20-25 minutes until set.
6. Step 6 — Cool: Cool to room temperature (1 hour), then refrigerate uncovered 1 more hour before cutting.
7. Step 7 — Cut: Wet a sharp knife, slice, wipe clean between cuts. Serve at room temperature.
8. Tip: A cracked or bubbly custard top means steam was too hot. Always use LOW steam.

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