Four Delicious Kuih Seri Muka Recipes

Kuih Seri Muka, a two-layered steamed glutinous rice cake, is a beloved traditional Malay dessert. The creamy, vibrant green custard layer sits atop a fragrant, slightly sweet glutinous rice base, creating a delightful texture and flavour combination. While the classic pandan version is a firm favourite, there's a world of exciting variations to explore. Here are four delicious recipes to elevate your Kuih Seri Muka game, ranging from traditional to more modern takes.

1. Classic Pandan Kuih Seri Muka (糯米糕食譜 – 傳統班蘭口味)

This is the quintessential Kuih Seri Muka, and a fantastic starting point. The secret lies in using good quality pandan leaves to infuse the custard with its characteristic aroma.

• Glutinous Rice Layer: Soak 300g glutinous rice for at least 4 hours, or preferably overnight. Drain and steam with 400ml coconut milk and a pinch of salt for about 25-30 minutes, or until cooked. While still warm, gently mix in 1/4 tsp salt and set aside.
• Custard Layer: Blend 200ml coconut milk with 4 pandan leaves, 2 egg yolks, 1 tbsp rice flour, and 1/4 tsp salt. Strain the mixture to remove any fibrous bits. Add 50g sugar and stir well.
• Assembly: Grease a 8x8 inch square baking tin. Pour the steamed glutinous rice into the tin and spread evenly. Gently pour the custard mixture over the rice layer. Steam for another 20-25 minutes, or until the custard is set. Let cool completely before cutting into squares.

2. Corn Kuih Seri Muka (糯米糕食譜 – 玉米口味)

Adding sweet corn to the custard layer adds a delightful sweetness and a unique texture.

• Glutinous Rice Layer: Same as the Classic Pandan Kuih Seri Muka recipe.
• Custard Layer: Blend 200ml coconut milk with 4 pandan leaves, 2 egg yolks, 1 tbsp rice flour, and 1/4 tsp salt. Add 1 cup of canned or fresh sweet corn kernels. Blend until smooth. Add 60g sugar and stir well.
• Assembly: Follow the assembly instructions for the Classic Pandan Kuih Seri Muka.

3. Chocolate Kuih Seri Muka (糯米糕食譜 – 巧克力口味)

A decadent twist on the traditional dessert, perfect for chocolate lovers.

• Glutinous Rice Layer: Same as the Classic Pandan Kuih Seri Muka recipe.
• Custard Layer: Blend 200ml coconut milk with 2 egg yolks, 1 tbsp rice flour, 1/4 tsp salt, and 2 tablespoons of unsweetened cocoa powder. Add 60g sugar and stir well. A pinch of vanilla extract enhances the chocolate flavour.
• Assembly: Follow the assembly instructions for the Classic Pandan Kuih Seri Muka. You can sprinkle chocolate shavings on top before steaming for an extra touch.

4. Durian Kuih Seri Muka (糯米糕食譜 – 榴槤口味)

For the adventurous palate, this recipe uses the king of fruits to create a truly unforgettable dessert.

• Glutinous Rice Layer: Same as the Classic Pandan Kuih Seri Muka recipe.
• Custard Layer: Blend 200ml coconut milk with 4 pandan leaves, 2 egg yolks, 1 tbsp rice flour, and 1/4 tsp salt. Add 200g of durian pulp. Blend until smooth and creamy. Reduce the sugar to 50g, as durian is naturally sweet.
• Assembly: Follow the assembly instructions for the Classic Pandan Kuih Seri Muka. Be mindful of the strong durian aroma during steaming!

Tips for Success:

• Pandan Leaves: Use fresh, good quality pandan leaves for the best aroma. You can tie the leaves into a knot before blending to make it easier to remove.
• Coconut Milk: Use thick coconut milk for a richer flavour.
• Steaming: Steam over medium heat to prevent the custard from cracking.
• Cooling: Allow the Kuih Seri Muka to cool completely before cutting to ensure clean slices.

Enjoy experimenting with these variations and finding your perfect Kuih Seri Muka recipe! These recipes are a fantastic way to appreciate the versatility of this beloved traditional dessert.