Kuih seri muka literally translates to “pretty face”. This classic dessert has graced the tables of Malaysian families for centuries. The tender texture of glutinous rice and richness of the green custard is beloved by many.
This recipe mixes things up a little by using green tea powder instead of the traditional pandan juice.
Ingredients
Sticky rice layer
- 1 1/4 cup glutinous rice (soaked for one hour)
- 1 teaspoon salt
- 1 cup (230ml) santan
- 21cm tray
Green custard layer
- 100g flour
- 3 teaspoons green tea powder
- 135g sugar
- 1 1/4 cup (285ml) fresh santan
- 3 small eggs
- 1/4 teaspoon salt
Method
Pulut layer
- Pour the soaked glutinous rice into a tray and spread it out evenly.
- Add salt to the santan and stir.
- Pour the santan into the rice. The level of santan should be just over the surface of the rice.
- Steam the rice for 25 to 30 minutes. Remember to close the steamer lid firmly.
- Take the tray out of the steamer. Using a spatula, press down on the glutinous rice so that it becomes compact.
Green layer
- Add 1 tablespoon of hot water to the green tea powder and stir.
- In a separate bowl, combine the flour, sugar, eggs, salt and santan. Add the green tea powder and mix well.
- Sieve the mixture to remove any lumps.
- Pour the mixture over the steamed glutinous rice and steam again for 25 minutes.
- Let the kuih sit for one hour before cutting into rectangle or rhombus shapes.
- Serve with tea or coffee.
Tips
- Fresh santan, as opposed to the boxed or canned variety, is highly recommended.
- If there is condensation on the surface of the kuih, use tissue paper to dab it away. If you have a deep steamer, wrap cloth around the kuih so that it absorbs the droplets.
- Kuih seri muka is best consumed fresh. Remember that coconut milk can spoil easily. You can store it in the fridge, but this will affect the taste and texture.
This article first appeared in butterkicap.com.
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