Kuih Seri Muka Recipe (Malaysian Pandan Custard Rice Cake)
This post may contain affiliate links.Kuih Seri Muka, also known simply as Seri Muka, is a traditional Malaysian dessert made with a layer of sticky glutinous rice topped with smooth pandan custard.
A Quick Look at the Recipe
🏷️ Recipe Name: Kuih Seri Muka (Pandan Custard Rice Cake)
⏱️ Ready In: ~ 2 hours 40 minutes
🍽️ Serves: 32 slices
🔥 Calories: 32 kcal per slice (estimate)
🧾 Main Ingredients: Glutinous rice flour, coconut milk, butterfly pea flower water, pandan leaves, sugar, salt, rice flour, cornstarch, eggs.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Medium with very simple steps.
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Kuih Seri Muka is one of those traditional desserts that looks elegant but feels deeply comforting. This beloved kuih often appears in collections of traditional Malaysian recipes and Southeast Asian desserts. Made with a layer of sticky glutinous rice on the bottom and topped with silky pandan custard, this Southeast Asian classic is rich, creamy, and naturally fragrant thanks to coconut milk and homemade pandan extract.
If you enjoy chewy pandan desserts like klepon and kuih kosui, you’ll love the contrast of textures in this layered treat. It shares some similarities with pandan wajik, another coconut-rich sticky rice dessert sweetened with palm sugar, but the smooth pandan custard gives Seri Muka its signature finish.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Butterfly Pea Flowers – To get the beautiful natural blue tint in the glutinous rice layer, you can use either fresh or dried butterfly pea flowers. Simply steep them in hot water to extract the color before cooking the rice.
Glutinous Rice – Despite its name, glutinous rice does not contain gluten. It becomes soft and sticky when cooked, creating the chewy base that makes Kuih Seri Muka so distinctive.
Pandan Extract – Fresh homemade pandan extract gives the custard its vibrant color and fragrant aroma. If using store-bought extract, you may need less depending on its concentration.
Coconut Milk – Full-fat coconut milk produces the richest flavor and creamiest custard. Shake the can well before measuring, as the cream and liquid often separate.
Be sure to check out the full recipe and ingredient list below
How to Make Kuih Seri Muka
STEP 1. Rinse the glutinous rice 2–3 times until the water runs clear. Soak for 1 hour (Image 1). While soaking, steep the butterfly pea flowers in hot water and set aside (Image 2). After soaking, drain the rice and transfer it to a heatproof container. Add 100 ml coconut milk, sugar, and salt (Images 3, 4). Mix well.
STEP 2. Steam the rice mixture for 30 minutes (Image 5). Once done, stir with a spatula until the coconut milk is fully absorbed (Images 6, 7). Add 1–2 teaspoons of butterfly pea flower water and stir gently (Image 8). Don’t overmix, it’s prettier with blue streaks here and there.
STEP 3. Line a baking pan with banana leaves or parchment paper and lightly grease the sides (Image 9). Press the steamed sticky rice into the pan to form an even layer (Image 10). For extra visual flair, you can drizzle a bit more blue water over the top (Image 11). In a mixing bowl, combine rice flour and cornstarch for the pandan (kaya) layer (Image 12).
STEP 4. Add coconut milk, pandan extract, and eggs to the flour mixture (Images 13 – 16). Whisk until smooth.
STEP 5. Cook the pandan mixture over low heat until it just begins to curdle (Images 17–18). Strain the mixture for a silky texture (Image 19). Before pouring, press down the sticky rice layer again to tighten the base (Image 20).
STEP 6. Pour the pandan mixture gently over the rice layer (Image 21). Cover the pan with aluminum foil and steam in a preheated steamer for 40 minutes (Image 22). Once done, cool completely before removing from the pan (Image 23). Use a greased plastic knife to slice into neat pieces (Image 24).
Pro Tips
- Use good-quality glutinous rice. Old or low-quality rice can turn hard or uneven after steaming. Look for fresh, white grains labeled “sweet rice” or “glutinous rice.”
- Don’t skip soaking the rice. Soaking softens the grains and the result is soft, chewy texture. One hour is the sweet spot, don’t rush it!
- Coconut milk matters. Use thick, good-quality coconut milk for both layers. The flavor and creaminess really come through.
- Keep the blue swirls uneven. When adding butterfly pea flower water, stir just enough to create a marbled effect.
- Avoid direct steam. Cover the pan with foil to prevent water droplets from ruining the custard surface. A clean kitchen towel under the lid also helps absorb extra condensation.
- Let it cool completely. Don’t rush the cooling time. The kuih needs to set fully before cutting. Chill it in the fridge if needed, then slice with a greased knife for clean edges.
- Use a plastic knife or lightly oiled blade. This helps avoid sticky, messy cuts, and makes your cake slices neatly cut!
Serving Suggestions
Kuih Seri Muka is best served slightly chilled or at room temperature, when the glutinous rice is tender and the pandan custard has that perfect silky bite.
Pair it with a warm cup of Lemongrass Pandan Tea or a vibrant Butterfly Pea Flower Latte for a colorful Southeast Asian-inspired treat.
If you’re serving it for afternoon tea or a special gathering, enjoy it alongside other traditional favorites such as Pandan Serabi, Kue Apem, Palm Sugar Wajik, or Pulut Hitam. The variety of textures and pandan flavors makes for a beautiful dessert spread.
Kuih Seri Muka FAQs
Kuih Seri Muka is a traditional Malaysian dessert made with two layers: a base of glutinous rice and a top layer of pandan custard. Both layers are rich in coconut milk, giving it a creamy and fragrant flavor.
Yes, you can substitute eggs with cornstarch or use a vegan custard alternative, though the texture will be slightly different—firmer and less creamy.
You can, but blue pea flower has no flavor—only color. Pandan gives the custard its signature aroma and taste, so if you want both color and flavor, stick to pandan or combine them creatively.
Yes. Kuih Seri Muka can be made a day in advance and stored covered in the refrigerator. Many people find the flavors develop even more after chilling overnight.
Storage
This dessert is best consumed fresh on the day it is made because it contains coconut milk. However, if you have some leftover, you can keep it in an airtight container in the refrigerator for up to 3 days.
You can consume it right away from the chiller or steam it for 10 minutes before serving. It can be served cold or warm.
Kuih Seri Muka (Pandan Custard Rice Cake)
Equipment
- 1 baking pan 8×8 inch baking pan
Ingredients
GLUTINOUS RICE LAYER
- 300 gr glutinous rice flour
- 100 ml coconut milk
- 200 ml butterfly pea flower water
- 2 pcs pandan leaves
- 1 tsp sugar
- ½ tsp salt
CUSTARD COCONUT LAYER
- 30 gr rice flour
- ½ tbsp cornstarch
- 120 gr sugar
- 60 ml water
- 3 eggs
- 100 ml coconut milk
- 200 ml water
- ½ tsp salt
Instructions
- Rinse the glutinous rice 2–3 times until the water runs clear. Soak for 1 hour. While soaking, steep the butterfly pea flowers in hot water and set aside . After soaking, drain the rice and transfer it to a heatproof container. Add 100 ml coconut milk, sugar, and salt. Mix well.
- Steam the rice mixture for 30 minutes. Once done, stir with a spatula until the coconut milk is fully absorbed. Add 1–2 teaspoons of butterfly pea flower water and stir gently. Don’t overmix—it’s prettier with blue streaks here and there.
- Line a baking pan with banana leaves or parchment paper and lightly grease the sides. Press the steamed sticky rice into the pan to form an even layer. For extra visual flair, you can drizzle a bit more blue water over the top. In a mixing bowl, combine rice flour and cornstarch for the pandan (kaya) layer.
- Add coconut milk, pandan extract, and eggs to the flour mixture. Whisk until smooth.
- Cook the pandan mixture over low heat until it just begins to curdle. Strain the mixture for a silky texture. Before pouring, press down the sticky rice layer again to tighten the base.
- Pour the pandan mixture gently over the rice layer. Cover the pan with aluminum foil and steam in a preheated steamer for 40 minutes. Once done, cool completely before removing from the pan. Use a greased plastic knife to slice into neat pieces. Enjoy!
Video
Notes
- Use good-quality glutinous rice. Old or low-quality rice can turn hard or uneven after steaming. Look for fresh, white grains labeled “sweet rice” or “glutinous rice.”
- Don’t skip soaking the rice. Soaking softens the grains and the result is soft, chewy texture. One hour is the sweet spot—don’t rush it!
- Coconut milk matters. Use thick, good-quality coconut milk for both layers. The flavor and creaminess really come through.
- Keep the blue swirls uneven. When adding butterfly pea flower water, stir just enough to create a marbled effect.
- Avoid direct steam. Cover the pan with foil to prevent water droplets from ruining the custard surface. A clean kitchen towel under the lid also helps absorb extra condensation.
- Let it cool completely. Don’t rush the cooling time. The kuih needs to set fully before cutting. Chill it in the fridge if needed, then slice with a greased knife for clean edges.
- Use a plastic knife or lightly oiled blade. This helps avoid sticky, messy cuts—and makes your cake slices neatly cut!
I have always wanted to make this pretty, classic Southeast Asian dessert. And once I tried it, everyone in my family loves it!