Kuih Seri Muka


by: Kimmy Cooking Pleasure

Sweet Nyonya kuih with pandan juice, blue pea flower [bunga telang] water and coconut milk.


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serves: 20-25

Ingredients -

6 cm [I used 15x23 oval shape steaming tray of my electric steamer] or inch tray

Rice Layer

100 gm glutinous rice - washed and soaked for 4 hours

100 gm glutinous rice - washed and soaked with blue pea water [see here for preparation]

150 ml thin coconut milk

2-3 leaves pandan

1/2 tsp salt [use 1/4 tsp for each portion]

Top Pandan Layer

125 ml thick coconut milk

110 gm sugar

1.5 tbsp cornflour

50 ml pandan juice [blend 5 blades of pandan leaves with 50 ml water, strain to obtain the juice]

3 eggs

drop a of green colouring [optional]

Nutrition Facts
Kuih Seri Muka

Servings Per Recipe: 20

Amount per Serving

Calories: 87

  • Total Fat: 2.2 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 24.6 mg
  • Sodium: 78.2 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 6.1 g
  • Protein: 1.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Drain rice and combine the rest of ingredients. Place in a steaming tray and steam for 40 minutes until rice is cooked. Cool for a while and discard the pandan leaves.

2.  Transfer rice to a lightly greased steaming tray. Press rice gently to level out. Steam for 10 minutes over high heat.

3.  Mix all the topping ingredients well. Strain into a double boiler with boiling water. Stir mixture until it thickens.

4.  Pour mixture over the steamed rice and continue to steam for another 25 minutes over low heat.

5.  Cool thoroughly [several hours] before slicing.

Cooks' note:
If you don't have the indigo colour, it is alright to make it plain. In fact, I shouldn't have mix the blue and plain colour rice together, then I would have a more distinct tri-colour kuih [white, blue and green].

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