Malaysian · PANTRYHOP RECIPE
Kuih Seri Muka
70 minutes · 6 servings · vegetarian
A classic two-layer Malaysian kuih adapted for a straightforward oven method.
Ingredients
Check you have the quantities below.
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1 tsp salt
- 1/2 cup juice or 1 tsp paste pandan juice or pandan paste
- 3 eggs
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 cup coconut milk
- 1 tbsp butter or oil for greasing
Let’s make it
- Cook glutinous rice with 1 cup coconut milk and 1/2 tsp salt until tender; press into a greased 8-inch pan.
- Whisk pandan juice, eggs, sugar, flour, remaining coconut milk, and remaining salt until smooth.
- Pour the pandan mixture over the rice layer.
- Bake at 180 C/350 F for 35–40 minutes until the top is set and slightly wobbly in the center.
- Cool completely before cutting into squares.
Chill first for cleaner slices and smaller, neat portions.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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