Pandan And Glutinous Rice Layer Cake (kueh Seri Muka)
Pandan and Glutinous Rice Layer Cake, also known as Kueh Seri Muka, is a traditional Peranakan dessert that features a fragrant pandan custard layer on top of a sticky, sweet glutinous rice base. This delightful two-layered cake is a popular choice for special occasions and gatherings in Southeast Asia.
Ingredients
- 400g glutinous rice
- 200ml thick coconut milk
- 4 pandan leaves, knotted
- 150g granulated sugar
- 1/2 tsp salt
- 3 eggs
- 200ml water
- 1/2 tsp green food coloring (optional)
Instructions
- Wash the glutinous rice and soak it in water for at least 4 hours or overnight.
- Drain the rice and steam it for 30 minutes until cooked.
- In a saucepan, combine the coconut milk, pandan leaves, sugar, and salt. Cook over low heat until the sugar dissolves. Remove the pandan leaves and let the mixture cool slightly.
- In a separate bowl, beat the eggs and water together. Gradually pour the egg mixture into the slightly cooled coconut milk, stirring constantly.
- Strain the mixture to remove any lumps. Add green food coloring if desired.
- Place the cooked glutinous rice into a greased 8-inch square pan and press it down firmly. Steam for 15 minutes.
- Pour the pandan custard mixture over the cooked glutinous rice and steam for another 20-25 minutes until set.
- Let the cake cool completely before cutting into squares and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 35g
- Fat
- 3g
- Protein
- 2g
Supplies
8-inch square pan Steamer
Tools
Saucepan Bowl Whisk Strainer
Serving suggestions
Serve the Pandan and Glutinous Rice Layer Cake as a sweet treat alongside a cup of hot tea or coffee.
Tips & tricks
For a more vibrant green color in the pandan custard layer, you can add a few drops of pandan essence or extract in addition to the food coloring.
Cost
$10