Seri Muka (Creamy Pandan Custard layer with Sticky Rice)


Pandan Custard Layer with Sticky Rice is a revered Malay dessert, beloved for its creamy pandan custard paired with succulent sticky rice. Infused with the fragrant essence of pandan, this exquisite dish is a staple at family gatherings, offering a taste of tradition and togetherness. A recipe close to the heart, it's a delightful celebration of flavor and family heritage. If Pandan is not your thing, swap it with the brown sugar or durian paste for extra unique flavouring. 

Ingredients

  • 400g sticky rice
  • 250ml coconut milk
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 pandan leaf for the rice (or buy Pandan Extract/flavouring and colouring available from the Asian shop)
  • A little oil (for greasing the tray)

Part A

  • 5-6 pandan leaves
  • 3/4 cup water
  • Blend to produce 1/2 cup of pandan juice

Part B

  • 190ml coconut cream
  • 200g castor sugar
  • 60g standard flour
  • 5 size 7 eggs
  • 1/2 cup pandan juice (from Part A) or use few drop of Pandan extract/flavouring and colouring mixed with half cup of water.
  • 1 teaspoon salt
  • A drop or two of green food colouring (if the extract already have the colouring, omit this)

Garnish:

Any of our freeze-dried fruit for an extra twist

Method:

Sticky Rice Layer:

  1. Soak the sticky rice for 30 minutes then drain.
  2. Mix the rice with coconut milk, sugar, salt, and one pandan leaf
  3. Steam for 30 minutes or until the rice is cooked. Fluff it up a bit after cooking.
  4. Grease a tray with oil and line it with baking paper.
  5. Press the steamed rice into the tray firmly.

Pandan Custard Seri Muka:

  • Blend all Part A ingredients and then strain to get 1/2 cup of pandan juice.
  • Blend all Part B ingredients together with the 1/2 cup of pandan juice from Part A until smooth.
  • Roughen the surface of the rice layer with a fork, to help the layers stick together when steamed.
  • Pour the green pandan mixture over the rice.
  • Steam for 45 -60 minutes or until set. Test with a skewer - if it comes out clean, it’s done.

To Serve:

Let it cool before cutting into pieces. Garnish with your choice of our freeze-dried fruit for that unique twist. Enjoy this traditional dessert with a modern touch!

We hope these recipes bring as much joy to your table as they do to ours. Enjoy the cooking, the tasting, and the sharing with those near and dear. Your thoughts and experiences mean the world to us, so please take a moment to leave a review below.

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    Seri Muka (Creamy Pandan Custard layer with Sticky Rice)

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