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Seri Muka


Bottom Layer
– Glutinous Rice 360g
– Water 170ml
– Coconut Milk 100g
– Salt 1tsp
Top Layer
– Water 300ml
– Star Brand Jaggery Powder 150g
– White Sugar 50g
– Pandan Leave 2 pieces
– Wheat Flour 130g
– Coconut Milk 130g

Cooking Method

Bottom Layer
  1. Soak glutinous rice for an hour, then drain.

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

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

  4. Pour the mixture into a 8 inch square tray. Spread evenly and steam for 30 minutes.

  5. Use a spoon to compress evenly the cooked glutinous rice while still hot.
Top Layer
  1. Add jaggery powder, white sugar and pandan leaves into 200ml water, bring to a boil. Remove pandan leaves from jaggery powder mixture and strain.

  2. Add 100ml water, coconut milk and wheat flour, stir well. Add jaggery powder mixture (from step 1), then strain.

  3. Cook the mixture (from step 2) over low heat for 2 minutes.

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

  5. Cool completely before serving.
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