Seri Muka — two-layer Peranakan sticky-rice and pandan custard cake
Seri muka — also called kuih salat — is a striking Malaysian two-layer dessert: a base of sticky rice cooked in coconut milk, topped with a vivid-green pandan custard that sets to a smooth, just-firm tile. Cut into squares, the cross-section shows pure white below and emerald above. Sold at every Malaysian market.
i. Origin & history
Seri muka is canonical Peranakan and Malay-Muslim dessert food, eaten at weddings, Hari Raya, and as a teatime snack. The name means "beautiful face" in Malay — for the gleaming green top.
ii. Ingredients
Makes 16 servings · scroll the side panel to adjust
- 300 g glutinous rice, soaked 4 hours
- 200 ml thick coconut milk
- ½ tsp salt
- 1 pandan leaf
- 5 large eggs
- 150 g sugar
- 60 g plain flour
- 20 g rice flour
- 400 ml thick coconut milk
- 120 ml pandan juice
- ½ tsp salt
iii. Method
- Drain the rice. Steam over high heat for 20 minutes.
- Heat 200 ml coconut milk with salt and pandan; pour over the rice, fluff to coat. Steam another 10 minutes.
- Press the hot rice firmly into a greased 20 cm square tin to a 2 cm even layer. Leave to set 15 minutes.
- Whisk eggs, sugar, flours, coconut milk, pandan juice and salt to a smooth custard. Pour through a sieve over the rice base.
- Steam over a low flame for 35-40 minutes — low is essential, or the custard will bubble and crack. Cool fully (at least 3 hours) before cutting into diamonds with an oiled knife.
iv. Tips & common mistakes
- Press the rice base firmly. A loose base falls apart when cut.
- Low steam. A vigorous steam ruins the custard's smooth top.
- Patience cooling. Warm seri muka cuts into a mess; fully cool, it slices clean.
v. Variations
Pulut seri muka emphasises the rice base. Modern versions colour the custard layer blue with butterfly-pea flower. The Indonesian cousin kue talam uses the same idea with different starches in the bottom layer.
vi. Common questions
What is seri muka?
Seri Muka is two-layer peranakan sticky-rice and pandan custard cake, from indonesian & malaysian cuisine. Cut into squares, the cross-section shows pure white below and emerald above
Where is seri muka from?
Seri Muka is from the indonesian & malaysian dessert tradition; the recipe and history are detailed above.
How long does seri muka keep?
See the storage note in the Quick facts panel: 2 days refrigerated.