{"id":510,"date":"2026-03-14T16:44:08","date_gmt":"2026-03-14T20:44:08","guid":{"rendered":"https:\/\/hungrychooi.com\/?p=510"},"modified":"2026-03-15T02:31:51","modified_gmt":"2026-03-15T06:31:51","slug":"kuih-seri-muka","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2026\/03\/14\/kuih-seri-muka\/","title":{"rendered":"Kuih Seri Muka"},"content":{"rendered":"\n<p>A delightful two-layered Malaysian treat! Lots of pandan and coconut flavors, and not very difficult to make.<\/p>\n\n\n\n<p>Makes <strong>16\u201320 small squares<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">Ingredients<\/h1>\n\n\n\n<p><strong>Sticky Rice Layer<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00bd cups glutinous rice (~300 g)<\/li>\n\n\n\n<li>110 ml coconut milk<\/li>\n\n\n\n<li>70 ml water<\/li>\n\n\n\n<li>\u00be tsp salt<\/li>\n\n\n\n<li>1 tbsp sugar<\/li>\n\n\n\n<li>1\u20132 pandan leaves, tied in knots<\/li>\n<\/ul>\n\n\n\n<p><strong>Pandan Custard Layer<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 eggs<\/li>\n\n\n\n<li>135 g sugar<\/li>\n\n\n\n<li>50 g rice flour<\/li>\n\n\n\n<li>15 g cornstarch<\/li>\n\n\n\n<li>150 ml coconut milk<\/li>\n\n\n\n<li>150 ml water<\/li>\n\n\n\n<li>2 tsp pandan extract or pandan paste<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">Directions<\/h1>\n\n\n\n<p><strong>The night before<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Rinse the glutinous rice.<\/li>\n\n\n\n<li>Soak in water overnight (or at least 2-4 hours)<\/li>\n<\/ol>\n\n\n\n<p><strong>Cook the Sticky Rice<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Drain rice<\/li>\n\n\n\n<li>Mix the rice with coconut milk, water salt, sugar<\/li>\n\n\n\n<li>Place rice into a lined 8\u00d78 pan or heatproof dish<\/li>\n\n\n\n<li>Tuck the pandan leaves into the rice.<\/li>\n\n\n\n<li>Steam 30 minutes over medium heat until rice is fully cooked.<\/li>\n\n\n\n<li>Remove pandan leaves<\/li>\n<\/ol>\n\n\n\n<p><strong>Make the Rice Layer Firm (Important)<\/strong><\/p>\n\n\n\n<p>This step prevents the pandan custard from soaking into the rice<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>While the rice is still hot, mix in:\n<ul class=\"wp-block-list\">\n<li>1 tbsp coconut milk<\/li>\n\n\n\n<li>a pinch of salt<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Press the rice very firmly and evenly into the pan using a spatula or flat spoon. The rice should form a tight, compact layer with no gaps.\n<ul class=\"wp-block-list\">\n<li>Tip: Wet the spoon slightly so the rice doesn\u2019t stick<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p><strong>Make the Custard<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lightly beat the eggs<\/li>\n\n\n\n<li>In the bowl with the eggs, combine: sugar, rice flour, cornstarch, coconut milk, water, pandan extract<\/li>\n\n\n\n<li>Whisk until smooth<\/li>\n\n\n\n<li>Strain through a mesh sieve to remove lumps<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Heat to Lightly Thicken the Custard<\/strong><\/p>\n\n\n\n<p>This helps keep the layers separate.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pour mixture into a pot.<\/li>\n\n\n\n<li>Heat over low heat, stirring constantly.<\/li>\n\n\n\n<li>Stop when the custard reaches thin pancake batter consistency. Do not cook until thick like pudding<\/li>\n<\/ol>\n\n\n\n<p><strong>Assemble<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pour the warm custard over the hot pressed rice layer<\/li>\n\n\n\n<li>Tap the pan gently to release bubbles or use the corner of a paper towel to pop surface bubbles<\/li>\n<\/ol>\n\n\n\n<p><strong>Steam the Cake<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cover loosely with foil or cling wrap<\/li>\n\n\n\n<li>Steam on low heat for 35\u201340 minutes<\/li>\n<\/ol>\n\n\n\n<p>Important tips:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Keep the heat gentle so the custard surface stays smooth<\/li>\n\n\n\n<li>The cake is done when a toothpick inserted comes out clean.<\/li>\n<\/ul>\n\n\n\n<p><strong>Cool Before Cutting<\/strong><\/p>\n\n\n\n<p>Cool at least 1 hour before cutting.<\/p>\n\n\n\n<p>For clean slices:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lightly oil the knife.<\/li>\n\n\n\n<li>Wipe the blade between cuts.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">Important Tips<\/h1>\n\n\n\n<p>\u2714 <strong>Press rice very firmly<\/strong> to prevent custard leaking down<br>\u2714 <strong>Lightly thicken custard first<\/strong> before pouring<br>\u2714 <strong>Steam gently<\/strong> so custard stays smooth<br>\u2714 <strong>Cool completely before cutting<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A delightful two-layered Malaysian treat! Lots of pandan and coconut flavors, and not very difficult to make. Makes 16\u201320 small squares Ingredients Sticky Rice Layer Pandan Custard Layer Directions The night before Cook the Sticky Rice Make the Rice Layer Firm (Important) This step prevents the pandan custard from soaking into the rice Make the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/510"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=510"}],"version-history":[{"count":1,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/510\/revisions"}],"predecessor-version":[{"id":511,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/510\/revisions\/511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/512"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}