Sunday, 29 July 2012

Seri Muka

I used this local Malaysian recipe which I will translate into English here, this recipe is the best one that I have ever tried compared to other international recipes.

All you need are;


1. For the white layer :

  • 500gm of glutinous rice

  • 400 ml of coconut milk (diluted) - I add 150ml of water into 250ml of thick coconut milk

  • 1 tsp of salt

  • 2 tbs of vegetable oil

2. For the green layer:

  • 120gm of plain flour - sifted

  • 3 tbs of corn flour - sifted

  • 140gm of granulated sugar

  • 3 eggs

  • 450ml of thick coconut milk

  • 1/2 tsp of salt

  • 300ml of plain water AND 10 pandan leaves which are blended together OR 1tsp of pandan essence


1. For white layer

  • prepare the boiling water bath

  • clean the glutinous rice at least 3 times and then soak it in a bowl of water for about 30mins.

  • toss the rice

  • mix all the white layer ingredients and pour them into a container (make sure you have covered your container using a cling wrap so it is easier for you take the Seri Muka out from the container without making a huge mess - because it will stick to the container)

  • put the container into the water bath and steam it for 30 mins on high heat

  • then, take it out and flattened the rice layer with the back of spoon and now it's ready for the next layer

2. For green layer

  • beat all the green layer ingredients together until well-mixed.

  • then filter the mixture to remove any lumps

  • pour the green mixture into the container and steam it for 45mins to an hour on medium heat

  • then take the container out from the water bath and let it cool for at least 3-4 hours (or overnight).

3. To serve, make sure the Seri Muka is perfectly cooled and set nicely so that you can slice it without distorting its shape.

Seri Muka