Seri Muka

A beautiful nyonya delicacy but I think most of us wouldn’t bother trying to make it cos it appears to be too much trouble. BUT No it’s not rocket science to make Seri Muka though you do need some patience and say a few prayers so that your pulut ( glutinous rice ) is the right consistency and then you are good to go! I’ve been looking at this recipe for awhile , not because I’m dying to eat it…but simply cos I think we are being short changed and ripped off at the local ‘kueh’ stalls. No way should this delicacy should cost RM 1 and taste like muck!

So off I went and bought a bag of glutinous rice and pandan leaves (screwpine leaves). The rest you should have in your pantry. End result was a yummylicious Seri Muka, gooey and sweet!  🙂

Recipe ( adapted from Rasa Malaysia)

Bottom Layer

  • 300 ml glutinous rice ( soaked for 30 minutes)
  • 200 ml thin coconut milk ( I mixed 100 ml thick coconut milk with 100 ml water)
  • 1 tsp salt
  • 3 screw pine leaves ( tied into a knot )

Upper Layer

  • 200 ml thick coconut milk
  • 2 large eggs plus 1 egg yolk
  • 150g fine sugar
  • 100 ml pandan ( screwpine ) juice from 10-12 pandan/screwpine leaves ( chop leaves roughly and blend with 70 ml water)
  • 5 tbsp. all purpose flour mixed with 2 tbsp. cornstarch/corn flour

Get your steamer out, fill it with hot water and get it boiling on high heat. Now take a container to steam the glutionous rice and mix all the ingredients for the bottom layer in that container. I used a 12 inch springform cake tin . Check for salt and now steam on high heat for 20 minutes.

While the rice is steaming, get started on the upper layer. Mix the coconut milk, eggs. sugar in a heat proof bowl till sugar has dissolved. Take the pandan juice and stir the flour into it till smooth, then add to eggy mixture. Stir to make sure no lumps.

Cook over a bain-marie over medium low heat until it thickens but still runny enough to pour. Get glutinous rice out of steamer after 20 minutes, stir it, taste for salt again and using the same container flatten it into the container with a spoon or using your hands till it’s compacted. Now pour the eggy mixture onto it through a sieve.

Steam over medium heat for 30 minutes. Cool well before cutting it into diamond shapes. Use a knife heated by dipping in hot water, then wiped dry. This will ensure it cuts beautifully.

Wallah a home-made Malaysian delicacy. Enjoy! 🙂

 

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