Description
A modern twist on the traditional Kuih Seri Muka, this Layered Pandan & Sweet Rice Cake features a sticky glutinous rice base topped with a smooth, fragrant pandan custard in distinct layers—perfectly balanced and naturally vibrant.
Ingredients
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- 1 1/2 cups glutinous rice, rinsed and soaked for 4 hours
- 3/4 cup coconut milk (for rice layer)
- 1/4 teaspoon salt (for rice layer)
- 1/2 teaspoon sugar (optional, for rice layer)
- 3/4 cup pandan juice (blend pandan leaves with water and strain)
- 3/4 cup coconut milk (for pandan layer)
- 3/4 cup sugar (for pandan layer)
- 3 eggs
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt (for pandan layer)
Instructions
- Drain soaked glutinous rice and mix with coconut milk, salt, and sugar. Steam for 25–30 minutes until soft and fully cooked.
- Once cooked, press the rice firmly into a lightly greased square or round pan to form an even layer.
- In a bowl, whisk eggs and sugar until well combined. Add pandan juice, coconut milk, salt, flour, and cornstarch. Mix until smooth and strain to remove lumps.
- Pour pandan mixture gently over the pressed rice layer.
- Steam the entire cake over medium heat for 30–35 minutes or until the custard is set and no longer jiggly.
- Let the cake cool completely before slicing into squares or diamonds with a greased knife for clean edges.
Notes
- Use fresh pandan leaves for the best flavor and color, or substitute with pandan extract if needed.
- Make sure to strain the custard mixture to achieve a silky top layer.
- Cover the steamer lid with a cloth to prevent condensation from dripping onto the custard.
- Let cool fully before slicing for cleaner cuts and better texture.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg