Seri MukaPandan Custard Sticky Rice Cake
Seri muka is a two-layer sticky-rice cake topped with pandan coconut custard. The rice layer is steamed before the custard is added and gently set.
Prep
35m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 450gGlutinous Rice (rinsed)
- 350mlCoconut Milk
- 5gSalt
Steam
- 1lWater
Custard
- 6pcsPandan Leaf (cut into pieces)
- 400mlCoconut Milk
- 4pcsEgg
- 120gWhite Sugar
- 25gCorn Starch
- 120mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the glutinous rice with the coconut milk and salt.
- 02
Bring the water to a boil in a steamer. Steam the rice until tender, then press it firmly into an even layer in a lined tray.
- 03
Warm the coconut milk with the pandan leaves until fragrant, then strain out the leaves.
- 04
Whisk the eggs, white sugar, corn starch, and water until smooth. Gradually whisk in the pandan-infused coconut milk.
- 05
Cook over low heat, stirring constantly, until slightly thickened and 71°C (160°F).
- 06
Pour the custard over the rice and steam until the top is set.
- 07
Cool completely before slicing.
Ratings & Reviews
Log in to rate and review this recipe.