This Malaysian kuih has a compact layer of coconut-rich glutinous rice topped with soft pandan custard. The rice is pressed firmly before the green top layer goes on, so you can cut neat pieces with two clearly distinct textures.
Seri muka literally means something like ‘beautiful face’ and refers to the striking two layers of this kuih. The base is glutinous rice, also called ketan; despite the name, it contains no gluten. On top is a soft, green layer made with pandan and coconut milk. The combination is rich and fragrant, but not overly sweet: a pinch of salt in both layers keeps the coconut flavor bright. There are different versions of kuih seri muka in Malaysia, with variations in the proportions and ingredients of the custard. This recipe sticks to the characteristic rice-and-pandan layers.
Glutinous rice needs to be soaked first so the grains steam evenly. Coconut milk is then added to the drained rice; as it steams, the mixture is absorbed and the grains develop their soft, cohesive texture. Gently stir the rice halfway through so the coconut milk is evenly distributed. Then press the cooked rice firmly and evenly into the pan. This is more than a neat finishing touch: a compact base keeps the custard from running between loose grains and helps the layers stay intact when sliced.
Pandan gives the top layer its distinctive fragrance, reminiscent of vanilla with a fresh, grassy note. Fresh leaves are often available frozen at Asian supermarkets; let them thaw briefly before blending. Blend them finely with water and strain the mixture so that only the green juice goes into the custard. If using pandan extract, follow the dosage on the bottle and use it in place of the pandan liquid. The color may turn out differently. Canned coconut milk works well; shake the can first to combine the fat and water.
The custard contains egg and flour, which together create a soft but sliceable layer as it steams. Strain the mixture for a smooth result and steam it over gentle heat. Water at a hard boil can make the custard bubble, leaving the surface less smooth. Let the kuih cool completely after steaming before slicing; a lightly greased knife makes neat squares. Serve at room temperature with tea or coffee. The pandan-coconut layer will be fragrant and the rice soft. Cover any leftover pieces and refrigerate them within two hours of cooling; let them come to room temperature before serving.
Rinse the glutinous rice a few times until the water is less cloudy. Soak the rice in plenty of cold water for at least 4 hours, then drain well.
Line a 20 cm square pan with parchment paper. Set up a steamer or a pot with a steamer insert and bring a layer of water to a boil.
Mix the drained rice with 180 ml coconut milk, 120 ml water and ½ tsp salt. Spoon into the lined pan and steam, covered, for 25–30 minutes. Gently stir after about 15 minutes. The rice is ready when the grains are soft and most of the liquid has been absorbed.
Blend the pandan leaves finely with 100 ml water. Strain the mixture into a bowl and measure out 80 ml pandan liquid; use this for the custard.
Press the warm rice firmly and evenly into the pan with the back of a spoon. Make sure to press it into the corners, too. Keep the rice warm while you make the custard.
Whisk the eggs with the sugar. Whisk in the remaining 200 ml coconut milk and 80 ml pandan liquid. Sift the wheat flour, rice flour and ¼ tsp salt into the bowl and whisk until smooth. Pour through a fine sieve to remove any lumps.
Carefully pour the custard over the pressed rice. Steam the pan over low to medium heat for 25–30 minutes, with the lid wrapped in a clean cloth so condensation doesn't drip onto the custard. The top layer should be set and still give slightly in the middle.
Remove the pan from the steamer and let the kuih cool completely. Lift it out of the pan using the parchment paper and cut into 8 pieces with a lightly greased knife.
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