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Custard Seri Muka


Bottom Layer
– Glutinous Rice360g
– Water170ml
– Coconut Milk100ml
– Salt1 tsp
– Blue Pea Flowers50
Top Layer
– Water150ml
– Caster Sugar150g
– Wheat Flour1 tbsp
– Star Brand Custard Powder5 tbsp
– Evaporated Milk200ml
– Egg (beaten)2

Cooking Method

Bottom Layer
  1. Boil blue pea flowers with 500ml water for 10 minutes. Strain the water & set aside.

  2. Soak glutinous rice for 4 hour with blue pea flowers water, then drain.

  3. Add salt into water. Stir until salt is fully dissolved, then pour into glutinous rice.

  4. Stir in coconut milk to the glutinous rice mixture. Mix well.

  5. Pour the mixture into an 8 inch square tray. Spread evenly and steam for 30 minutes (before adding top layer).
Top Layer
  1. Mix all ingredients, stir well and strain.

  2. Cook the mixture over low heat for 2 minutes.

  3. Pour the mixture over steamed glutinous rice mixture and continue to steam for 20 minutes.

  4. Cool completely before serving.

Ingredient Highlights

Cap Bintang Custard Powder

It is a cornflour-based powder which thickens to form a custard-like sauce when mixed with milk and heated sufficiently.
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