Seri Muka- How to make a delightful Malaysian dessert

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice provides more fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a distinct flavor.

pandan leaves

💰Cheaper: vanilla extract

Vanilla extract provides a similar aromatic quality.

Place the glutinous rice in a large bowl and cover it with water. Let it sit for two hours or more.

Cut 50 grams of pandan leaves into small pieces and place them in a blender with 250 ml of water. Blend finely.

Pour the pandan juice through a wire mesh strainer to get a clean extract and discard the leaves.

Beat 3 large eggs lightly in a bowl.

Combine sugar, regular flour, cornstarch, pandan extract, coconut milk, and beaten eggs in a mixing bowl without creating bubbles.

Pour the custard mixture into a small pot through a wire mesh strainer to catch lumps.

Cook the custard mixture over low heat until it thickens enough to coat the back of a spoon, about 30% cooked, and remove from heat at 60 degrees Celsius.

Drain the soaked rice and place it in a mixing bowl. Season with salt and sugar, then add coconut milk and water until the rice is just covered.

Pour the rice mixture into a steaming dish and tuck a piece of pandan leaf into the rice.

Steam the glutinous rice over medium heat for about 30 minutes until soft and fluffy, adding water if necessary.

Remove the pandan leaves and flatten the rice with a spoon to form a tight layer.

Scrape the surface of the rice layer with a fork to make it slightly uneven.

Pour the thickened custard on the hot glutinous rice layer through a wire mesh strainer to remove lumps.

Use a paper towel to break any bubbles on the surface of the custard.

Cover the dish with aluminum foil to prevent water condensation.

Reduce heat to the lowest possible and steam for 40 minutes to an hour until set, checking with a toothpick.

Remove the Seri Muka and let it cool thoroughly before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens