Malaysia
Kuih seri muka
Salty coconut sticky rice under a silky pandan custard. Two layers, one perfect bite.
90 minTime
5 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 90 minutes come after.
Make it your way
Grandma's wayCoconut sticky rice topped with pandan custard.
The original303kcalsame
5 gproteinsame
2 gfibresame
90minutessame
Kuih seri muka.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Steam the soaked rice with the thin coconut milk, salt and a pandan knot for 30 minutes.
- 2Press the rice firmly into a greased tin.
- 3Blend the pandan with water and strain. Whisk the eggs and sugar, then the coconut milk, flours and pandan juice. Stir over low heat until slightly thick.
- 4Pour over the rice and steam on low heat for 25 minutes, with a cloth under the lid.
- 5Cool completely before cutting with an oiled knife.
Serve it like this
Cut into neat squares and serve on a plate or banana leaf at room temperature with tea or coffee.
