Kuih Seri Muka / 香兰糯米糕



Kuih Seri Muka

Kuih Seri Muka or Kueh Salat is one of my favourite Nyonya kuih. When I lived in Singapore, I was a regular customer of a pastry shop that is famous with their Nyonya kuih-muih. Two must buy items from that shop were Kuih Seri Muka and Kuih Getuk Ubi (mashed tapioca topped with coconut). Talking about Kuih Getuk Ubi, I miss it a lot now!

"Eh, you made mahjong kuih!" This is what T said when he saw the kuih I made after he came back from work yesterday. He liked the bottom layer very much, especially with sambal. As for the little one, he is always my biggest fan. He ate a small piece when I was cutting the kuih then grabbed another 2-3 pieces from the table after my photo shooting.

This is a basic recipe, you can make it with your favorite custard topping or add colour to the glutinous rice layer. Please be noted the recipe has been updated, both the top and bottom layer are in the same height now. 

Kuih Seri Muka

Ingredients (8" x 8"):
Bottom Layer
300g Glutinous Rice, soaked for 4 hours and drained
150ml Thin Coconut Milk
¼ tsp Salt

Custard Layer
150 g Pandan water (blend with 8-10 pandan leaves, strain)
3 no. Eggs (L)
100 g Castor Sugar
200 g Coconut Milk
30 g All-purpose Flour
50 g Corn Flour
Pinch of salt

Methods:
  1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press the steamed glutinous rice into a greased baking pan.
  2. Top Layer: Mix the eggs with sugar until sugar is dissolved. Add in the pandan water, coconut milk, and salt. Mix well.
  3. Sift in the flours and whisk until well combined, then strain the mixture into a pot.
  4. Cook the mixture over low heat, stir constantly. Once it starts to thicken, remove from heat. 
  5. Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 30 minutes. Let the kuih stay in the steamer for a few minutes with lid ajar.
  6. Remove from the steamer, cool completely before serving. 



Comments

  1. How did you get the surface to be so smooth and muka-like? Nice and well steamed Lydia!

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  2. hi...what is pandan water? is it pandan juice? thanks

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  3. Quinn,
    Didn't do special thing for it, maybe I steamed it over medium heat?

    Anonymous,
    I have just updated my post, it is blended pandan leaves with water. I guess you can call it pandan juice?

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  4. Hello.. Lydia, your seri muka sure looks nice and it sure tempted me to try making one as it is also one of my favourite kuih. By the way, I am still waiting for your recipe for the crispy version of apam balik. thanks..

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  5. Hi Anonymous,
    Did you provide an email address for the apam balik recipe? If so, you should have got it.

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  6. your page is soooo nice, i like your food pictures <3
    great work!

    greets from germany,
    ina

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  7. Hi Lydia, I stumbled to your blog by google. There is plenty of fantastic recipes here. The Seri Muka looks so tempting!

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  8. I lurrrve kuih seri muka, though I'm more familiar with the term 'putri salat'. Yours look really good, and I agree with Quinn, the surface looks so smooth! Loving your blog :)

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  9. ina,
    Thanks for dropped by and compliments!

    Gala,
    Try this if you come to Malaysia/Singapore.

    Bits of Taste,
    Welcome to MK and thanks for compliments. Do you like seri muka too?

    Ovenhaven,
    Thanks! I think Indonesian called it Putri Salat?

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  10. I love kuih too ! Your blog is beautiful and your photography skill is amazing , thanks for sharing .

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  11. I like Seri Muka and so does Sarah. I shall try this soon as I still have alot of glutinous rice in my fridge.

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  12. A Full-Timed Housefly,
    Thanks for dropped by and compliments!

    Joanne,
    It is time to clear up your stock!

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  13. Hi Lydia,
    If I leave the eggs out, do I need to replace with anything.
    I came across your website this morning and am now addicted to it...its wonderful.
    Thanks for sharing.
    Apple

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  14. Btw, can I use only pandan essence instead of blended pandan leaves with water and then add the equivalent ml with just water?
    Thanks.

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  15. Hi Apple,
    If leave out eggs, replace with same amount of liquid. My only concern is would it set nicely without eggs?

    As for pandan juice, sure you can use essence + green colouring. All the best!

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  16. Thanks Lydia, will try it out soon.
    Simply love your blog!

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  17. Aunty, how did you steam again when the rice & Pandan was in the 8inch tray?
    I am wanting to make this for iftar for my Husband's family .

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  18. Aisha,
    Yes, the top layer is steamed together with the glutinous rice.

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  19. Hi Lydia, tried and it tasted really nice. But a couple of hiccups?
    My kuih was kinda stuck n I had difficulty removing from the pan.
    Also, the surface of my kuih was not smooth.
    What went wrong?

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  20. Hi Anonymous,
    Was the kuih cooled completely before removing from pan? If cooled completely still too sticky, try greasing the pan next time.

    For smooth surface, use medium heat. If the heat too high the flour mixture will expend rapidly.

    cheers,
    Lydia

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  21. Hi
    I was wondering if the kueh keeps well if made a day ahead?
    Many thanks!

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  22. I don't recommend that as it contains coconut milk and egg. But, I think you can make the rice layer a day ahead and keep in the fridge, then steam (reheat) together with the top layer on the day you gonna serve.

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  23. Thanks - I'll do that!

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  24. Thanks for posting this recipe. Made it this afternoon and it was delicious. I had more custard than glutinous rice, but that is how I like them.

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  25. Hello Linda,
    Just visited your blog - lovely. Do you by chance have a recipe for kuih bingka sarang. Tried one which required the use of 15g yeast - the result - yukky. The excessive yeast leaves a bad taste in the mouth and the there is no 'sarang' in the cake.
    Thanks
    Grace

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  26. Hi
    I happened to came across your website as I was searching for this recipe and I must say I absolutely LOVE IT. From your website to the simplicity of your recipes and the beautiful photographs...I will definitely try out your recipes and will keep coming back~
    Thanks for sharing! ^^

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  27. hiii..love ur photo & recipe too...

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  28. Hi! What is the name of the pastry shop in Singapore you went to?

    Thank you!

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  29. Hi Greenem,
    I used to patronized Phoon Huat (Jurong East Branch) but it was long ago.

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  30. Thank you! It looks like it is just a baking supplies store now. What is a good place to get tasty kueh in Singapore?

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  31. Greenam,

    I have been away from SG for almost 10 years, I believe things are not the same and my info may be outdated. I used buy nyonya kuih from Bangawan Solo outlet, and stalls in the shopping centres. If you are going there by air, you can find a Bangawan Solo outlet in the Changi Airport.

    Happy kuih hunting!

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  32. Tried and loving it, thanks for sharing this nice & easy recipe.

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  33. Gonna try this, thanks for the recipe!

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  34. Hi Lydia,

    Tried this kuih n it was yummy! Thx for sharing..gonna try ur other recipes very soon....

    MKM

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  35. pang_josephine@gmail.com14 May, 2012 23:02

    Hi, saw many of the comments. First of all, thanks for sharing all the info. In sg, in bengawan solo, they call kuih salat. I tried to make this kuih refering to a recipe book i bought from a book store. Unfortunately, when cooling this kuih the surface crack with many lines. Why is it so???

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  36. Thanks for sharing, my favourite kuih and I can't wait to try making this. What do you mean by thin coconut milk? Second layer coconut milk?

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  37. Thanks for sharing, my favourite kuih and I can't wait to try making this. What do you mean by thin coconut milk? Second layer coconut milk?

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  38. It's interesting that this is the only recipe that you don't have to precook the custard layer before steaming. I wonder how the texture differs.

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  39. I just made half a recipe and the custard layer is odd! The top bit is a thin layer of sponge and the other part is just quite hard and not kuih-like.

    What do you think went wrong? The only thing I didn't do is sieve the custard mixture because it looked lump free to me.

    Thanks!

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  40. I decided to try again, following the recipe to the T.

    Failed again, the custard is like a very dense sponge cake.

    Super odd

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  41. pang_josephine,

    Sorry for the late reply. Cracking after cooling is caused by rapid temperature change, perhaps next time you would like to let the kuih stay in the steamer/wok with lid ajar for a few minutes after steamed.OR, cover the kuih with a muslin cloth when cooling to keep the surface moist.

    tytty,
    Sorry to hear that. I have no idea why your kuih turned out like dense sponge cake. I used the this recipe for many time so far alright.

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  42. pang_josephine,

    Sorry for the late reply. Cracking after cooling is caused by rapid temperature change, perhaps next time you would like to let the kuih stay in the steamer/wok with lid ajar for a few minutes after steamed.OR, cover the kuih with a muslin cloth when cooling to keep the surface moist.

    tytty,
    Sorry to hear that. I have no idea why your kuih turned out like dense sponge cake. I used the this recipe for many time so far alright.

    ReplyDelete
  43. pang_josephine,

    Sorry for the late reply. Cracking after cooling is caused by rapid temperature change, perhaps next time you would like to let the kuih stay in the steamer/wok with lid ajar for a few minutes after steamed.OR, cover the kuih with a muslin cloth when cooling to keep the surface moist.

    tytty,
    Sorry to hear that. I have no idea why your kuih turned out like dense sponge cake. I used the this recipe for many time so far alright.

    ReplyDelete
  44. Hi lydia, may i know whats the different between thin coconut milk and coconut milk?

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  45. I just like you to know that I have tried a number of seri muka recipe, and I can say yours is the best! I love it! I have make it numerous times and it never fails! Thank you for sharing!

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  46. Hi Lydia
    To cook a bigger amount, is it better to use two 8 inch pans or use one bigger size pan?
    I have 3x9x13 inch pan.

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  47. Juls,

    Both work well I think.
    If you want to try something different, use two pans.
    And, for consistency (steaming time, etc) in taste and texture I will go for the big pan.

    Hope this help.

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  48. Hi, may I just ask, a few recipes I found online required the custard to be double boiled before putting on top of the rice to continue to be steamed. Just to confirm that yours doesn't? I just mix it all and then pour it over the rice to continue steaming?

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  49. Your kueh salat looks really beautiful. Awesome

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