Malaysia

Kuih seri muka

Salty coconut sticky rice under a silky pandan custard. Two layers, one perfect bite.

90 minTime

5 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 90 minutes come after.

Make it your way

Grandma's wayCoconut sticky rice topped with pandan custard.

The original

303kcalsame

5 gproteinsame

2 gfibresame

90minutessame

Kuih seri muka.

Per serving, worked out from the ingredient table.

Glutinous rice (sweet rice)1½ cups, soaked 4 hours

Thin coconut milk1 cup

Salt½ tsp

Pandan leaves6, for juice and steaming

Waterfor pandan juice

Egg3

Sugar¾ cup

Thick coconut milk1¼ cups

Maida (all-purpose flour, plain flour)⅓ cup

Cornflour (cornstarch)2 tbsp

5 steps

1Steam the soaked rice with the thin coconut milk, salt and a pandan knot for 30 minutes.
2Press the rice firmly into a greased tin.
3Blend the pandan with water and strain. Whisk the eggs and sugar, then the coconut milk, flours and pandan juice. Stir over low heat until slightly thick.
4Pour over the rice and steam on low heat for 25 minutes, with a cloth under the lid.
5Cool completely before cutting with an oiled knife.

Serve it like this

Cut into neat squares and serve on a plate or banana leaf at room temperature with tea or coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.