Kuih Seri Muka

Kuih Seri Muka
Kuih Seri Muka 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). Talk about Kuih Getuk Ubi, I miss it a lot!
"Eh, you made mahjong kuih!" This is what T said when he saw Kuih Seri Muka when he came back from work yesterday. The colours and shape (the way I cut) of this kuih looked like mahjong tiles to him. He liked the bottom layer very much, especially with sambal. As for the little one, he is always my fan. He ate a small piece when I was cutting the kuih. Then, grabbed another 2-3 pieces from table after my photo shooting.

Kuih Seri Muka
I found many recipes online, similar recipe for the bottom layer but many variations for the top layer either with eggs or without eggs. Finally I settled on a recipe called for less amount of egg as I did not want my top layer to be too egg-y.
Ingredients (8" x 8"):
Bottom Layer
250g Glutinous Rice, soaked for 4 hours and drained
170ml Thin Coconut Milk
¼ tsp Salt

Top Layer
2 no. Eggs
150g Castor Sugar
120ml Pandan Water (Blend about 10 pandan leaves with 120ml water)
400ml Coconut Milk
120g All-purpose Flour
3 tbsp Tapioca Flour
¼ tsp salt
Green Colouring (optional)

Methods:
  1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan.
  2. Top Layer: Beat eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and green colouring. Mix well.
  3. Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.
  4. Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 30 minutes. Let kuih stay in the steamer for a few minutes with lid ajar.
  5. Remove from steamer, cool completely before serving.

Comments :

46 comments to “Kuih Seri Muka”
Quinn said...
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How did you get the surface to be so smooth and muka-like? Nice and well steamed Lydia!

Anonymous said...
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hi...what is pandan water? is it pandan juice? thanks

Lydia said...
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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?

Anonymous said...
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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..

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

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

greets from germany,
ina

Gala said...
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Love the look of these!

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

ovenhaven said...
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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 :)

little prince's mummy said...
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Yummy!

Lydia said...
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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?

A Full-Timed Housefly said...
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I love kuih too ! Your blog is beautiful and your photography skill is amazing , thanks for sharing .

Sarah's Daddy and Mommy said...
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I like Seri Muka and so does Sarah. I shall try this soon as I still have alot of glutinous rice in my fridge.

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

Joanne,
It is time to clear up your stock!

Apple said...
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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

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

Lydia said...
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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!

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

Aisha said...
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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 .

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

Anonymous said...
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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?

Lydia said...
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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

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

Lydia said...
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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.

Anonymous said...
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Thanks - I'll do that!

Anonymous said...
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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.

pusaknyonya said...
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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

Loves Cooking said...
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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! ^^

E San Thai Kitchen said...
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hiii..love ur photo & recipe too...

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

Thank you!

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

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

Lydia said...
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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!

Tè verde said...
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Tried and loving it, thanks for sharing this nice & easy recipe.

Anonymous said...
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Gonna try this, thanks for the recipe!

Anonymous said...
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Hi Lydia,

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

MKM

pang_josephine@gmail.com said...
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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???

Anonymous said...
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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?

Anonymous said...
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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?

tytty said...
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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.

tytty said...
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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!

tytty said...
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I decided to try again, following the recipe to the T.

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

Super odd

Lydia said...
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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.

Lydia said...
on 

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.

Lydia said...
on 

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.

rcnhwlovestories said...
on 

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

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