Kuih Seri Muka (Pandan Custard Rice Cake)

A golden plate of kuih seri muka with butterfly pea flowers and pandan leaves at the back.

5 from 1 vote

Kuih Seri Muka (Pandan Custard Rice Cake)

Kuih Seri Muka is a beautiful two-layered Southeast Asian dessert made with sticky glutinous rice and smooth pandan custard. Rich in coconut milk and naturally green from pandan leaves, it’s a sweet, creamy treat that melts in your mouth.

Prep Time2

Cook Time40

Total Time2 40

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Servings: slices

Calories: 31kcal

Author: Claudia

Equipment

1 baking pan 8x8 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!

Nutrition