Authentic Kuih Seri Muka Recipe – Malaysian Pandan Custard with Glutinous Rice


Kuih Seri Muka is a traditional Malaysian dessert that’s as eye-catching as it is delicious. Made of two distinct layers — a chewy base of glutinous rice and a silky green pandan custard topping — this kuih (sweet snack) is a favorite during festive seasons, tea time, or special gatherings.

The white glutinous layer offers a subtle, slightly salty flavor that perfectly complements the fragrant pandan custard on top. Its vibrant green hue comes from fresh pandan leaves, giving the kuih a natural aroma and beautiful color. Often found in local markets and dessert trays during Hari Raya, Seri Muka is a perfect blend of soft, sticky, and creamy textures in every bite.

Whether you're exploring Malaysian kuih for the first time or missing the nostalgic taste of home, this kuih is sure to impress both in flavor and looks. Serve it chilled for the best experience, and enjoy it with a warm cup of teh tarik or kopi kampung.


🌿 Ingredients:

Glutinous Rice Layer:

  • 2 cups glutinous rice (soaked 4 hours)

  • 1 cup coconut milk

  • 1/2 tsp salt

  • Pandan leaves for aroma (optional)

Pandan Custard Layer:

  • 3 large eggs

  • 1 cup pandan juice (blend pandan leaves with water, strain)

  • 1 cup coconut milk

  • 3/4 cup sugar

  • 1/4 cup all-purpose flour

  • 2 tbsp cornstarch

  • A pinch of salt

👩‍🍳 Instructions:

  1. Prepare Rice Layer: Drain soaked rice. Steam with coconut milk, salt, and pandan leaves for 30 minutes until fully cooked. Press firmly into a greased square tray to form an even layer.

  2. Make Pandan Custard: Mix eggs, pandan juice, sugar, coconut milk, flours, and salt until smooth. Strain to remove lumps.

  3. Steam the Layers: Pour pandan mixture over the pressed rice. Steam on low heat for 30–40 minutes or until custard is set. Leave to cool completely before cutting.

  4. Serve: Chill for a few hours, then slice into diamonds or squares. Best served cold.

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