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.
Ingredients
- 400g glutinous rice
- 200ml coconut milk
- 200g palm sugar
- 6 pandan leaves
- 4 eggs
- 200ml water
- 1/2 tsp salt
Instructions
- Soak the glutinous rice in water for 4 hours, then drain.
- Steam the rice for 30 minutes until cooked.
- In a saucepan, combine coconut milk, pandan leaves, and salt. Simmer for 5 minutes, then strain the mixture.
- In a bowl, whisk eggs and palm sugar until well combined. Gradually add the pandan-infused coconut milk while stirring.
- Pour the custard mixture over the cooked glutinous rice and steam for 30 minutes.
- 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