Seri Muka

Share on facebook
Share on whatsapp
Share on print

Ingredients

Bottom Layer

  • 360 g Glutinous rice
  • 170 ml Water
  • 100 g Coconut milk
  • 1 tsp Salt

Top Layer

  • 300 ml Water
  • 150 g STAR BRAND Jaggery Powder
  • 50 g White sugar
  • 2 pieces Pandan leaves
  • 130 g Wheat flour
  • 130 g Coconut milk

Cooking Method

Bottom Layer

  • Soak glutinous rice for an hour, then drain.
  • Add salt into water. Stir until salt is fully dissolved, then pour into glutinous rice.
  • Stir in coconut milk to the glutinous rice mixture. Mix well.
  • Pour the mixture into a 8 inch square tray. Spread evenly and steam for 30 minutes.
  • Use a spoon to compress evenly the cooked glutinous rice while still hot.

Top Layer

  • Add jaggery powder, white sugar and pandan leaves into 200ml water, bring to a boil. Remove pandan leaves from jaggery powder mixture and strain.
  • Add 100ml water, coconut milk and wheat flour, stir well. Add jaggery powder mixture (from step 1), then strain.
  • Cook the mixture (from step 2) over low heat for 2 minutes.
  • Pour the mixture over steamed glutinous rice mixture and continue to steam for 20 minutes.
  • Cool completely before serving.