Seri Muka, aka Kueh Sarlat
Seri Muka, aka Kueh Sarlat
Ingredients
For the Rice Layer
- 1 cup glutinous rice, soaked for 4 hours
- 150 ml coconut milk
- 1/4 teaspoon salt
- as needed pandan leaves
- 5 g blue pea flowers, optional
For the Custard Layer
- 4 eggs
- 130 g sugar
- 2 tablespoons all purpose flour
- 300 ml coconut milk
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt
- 2 teaspoons pandan powder, or green food coloring
Instructions
- 1
Grease the 20x20cm (8 inch) cake pan.
⏱️ 2 min
- 2
In a bowl, mix the 1 cup of glutinous rice (which has been soaked for 4 hours) with 150ml of coconut milk and 1/4 teaspoon of salt.
⏱️ 3 min
- 3
Transfer the rice mixture into the greased cake pan.
⏱️ 1 min
- 4
Place pandan leaves on top of the rice in the pan.
⏱️ 1 min
- 5
Steam the rice for 15 minutes.
⏱️ 15 min
- 6
While the rice is steaming, prepare the blue pea flower water: soak 5g of blue pea flowers (if using) in hot water.
⏱️ 5 min
- 7
After the initial 15 minutes of steaming, carefully remove the pan from the steamer.
⏱️ 1 min
- 8
Fluff up the steamed rice.
⏱️ 1 min
- 9
Sprinkle the blue pea flower water over the rice to create a marbled pattern. (Note: The recipe specifies that completely blue rice is typically used for funerals, implying the marbled effect is preferred for Seri Muka).
⏱️ 2 min
- 10
Press the rice down firmly and evenly into the pan.
⏱️ 2 min
- 11
Return the pan to the steamer and steam for an additional 10 minutes.
⏱️ 10 min
- 12
In a separate mixing bowl, lightly beat the 4 eggs.
⏱️ 2 min
- 13
Add 130g of sugar, 2 tablespoons of all purpose flour, 300ml of coconut milk, 1 teaspoon of vanilla essence, 1/2 teaspoon of salt, and 2 teaspoons of pandan powder (or green food coloring) to the beaten eggs.
⏱️ 3 min
- 14
Whisk all the custard ingredients together until the mixture is smooth. To prevent lumps, it is helpful to make a slurry with the flour and pandan powder (mixing them with a small amount of liquid until smooth) before incorporating them into the main custard mixture.
⏱️ 5 min
- 15
Sieve the custard mixture to ensure it is completely smooth and free of any lumps.
⏱️ 2 min
- 16
Pour the sieved custard mixture evenly over the hot steamed rice layer in the cake pan.
⏱️ 1 min
- 17
Cover the entire cake pan tightly with foil.
⏱️ 1 min
- 18
Place the covered pan back into the steamer.
⏱️ 1 min
- 19
Steam for 60 minutes on a low to very low fire, or until the custard layer is fully set.
⏱️ 60 min
- 20
Once steamed, remove the Seri Muka from the steamer.
⏱️ 1 min
- 21
Allow it to cool completely before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Seri Muka, aka Kueh Sarlat
For the Rice Layer
- 1 cup glutinous rice, soaked for 4 hours
- 150 ml coconut milk
- 1/4 teaspoon salt
- as needed pandan leaves
- 5 g blue pea flowers, optional
For the Custard Layer
- 4 eggs
- 130 g sugar
- 2 tablespoons all purpose flour
- 300 ml coconut milk
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt
- 2 teaspoons pandan powder, or green food coloring
Instructions
- 1
Grease the 20x20cm (8 inch) cake pan.
⏱️ 2 min - 2
In a bowl, mix the 1 cup of glutinous rice (which has been soaked for 4 hours) with 150ml of coconut milk and 1/4 teaspoon of salt.
⏱️ 3 min - 3
Transfer the rice mixture into the greased cake pan.
⏱️ 1 min - 4
Place pandan leaves on top of the rice in the pan.
⏱️ 1 min - 5
Steam the rice for 15 minutes.
⏱️ 15 min - 6
While the rice is steaming, prepare the blue pea flower water: soak 5g of blue pea flowers (if using) in hot water.
⏱️ 5 min - 7
After the initial 15 minutes of steaming, carefully remove the pan from the steamer.
⏱️ 1 min - 8
Fluff up the steamed rice.
⏱️ 1 min - 9
Sprinkle the blue pea flower water over the rice to create a marbled pattern. (Note: The recipe specifies that completely blue rice is typically used for funerals, implying the marbled effect is preferred for Seri Muka).
⏱️ 2 min - 10
Press the rice down firmly and evenly into the pan.
⏱️ 2 min - 11
Return the pan to the steamer and steam for an additional 10 minutes.
⏱️ 10 min - 12
In a separate mixing bowl, lightly beat the 4 eggs.
⏱️ 2 min - 13
Add 130g of sugar, 2 tablespoons of all purpose flour, 300ml of coconut milk, 1 teaspoon of vanilla essence, 1/2 teaspoon of salt, and 2 teaspoons of pandan powder (or green food coloring) to the beaten eggs.
⏱️ 3 min - 14
Whisk all the custard ingredients together until the mixture is smooth. To prevent lumps, it is helpful to make a slurry with the flour and pandan powder (mixing them with a small amount of liquid until smooth) before incorporating them into the main custard mixture.
⏱️ 5 min - 15
Sieve the custard mixture to ensure it is completely smooth and free of any lumps.
⏱️ 2 min - 16
Pour the sieved custard mixture evenly over the hot steamed rice layer in the cake pan.
⏱️ 1 min - 17
Cover the entire cake pan tightly with foil.
⏱️ 1 min - 18
Place the covered pan back into the steamer.
⏱️ 1 min - 19
Steam for 60 minutes on a low to very low fire, or until the custard layer is fully set.
⏱️ 60 min - 20
Once steamed, remove the Seri Muka from the steamer.
⏱️ 1 min - 21
Allow it to cool completely before slicing and serving.
⏱️ 60 min