Pandan Layered Cake (kueh Seri Muka Delight)

Pandan Layered Cake, also known as Kueh Seri Muka, is a popular traditional dessert in Bruneian cuisine. This delightful cake features a pandan-flavored sticky rice layer topped with a creamy coconut custard layer.

Pandan Layered Cake (kueh Seri Muka Delight)

Ingredients

  • 400g glutinous rice
  • 200ml coconut milk
  • 200g palm sugar
  • 6 pandan leaves
  • 4 eggs
  • 200ml water
  • 1/2 tsp salt

Instructions

  1. Soak the glutinous rice in water for 4 hours, then drain.
  2. Steam the rice for 30 minutes until cooked.
  3. In a saucepan, combine coconut milk, pandan leaves, and salt. Simmer for 5 minutes, then strain the mixture.
  4. In a bowl, whisk eggs and palm sugar until well combined. Gradually add the pandan-infused coconut milk while stirring.
  5. Pour the custard mixture over the cooked glutinous rice and steam for 30 minutes.
  6. Allow the cake to cool before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
3g
Fat
11g

Supplies

Steamer Mixing Bowl Saucepan

Tools

Knife Whisk Strainer

Serving suggestions

Serve the Pandan Layered Cake chilled for the best flavor.

Tips & tricks

For a more vibrant green color, you can add a few drops of pandan essence to the custard mixture.

Cost

$10