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Malaysian

Kuih Seri Muka (Pandan Layered Rice Cake)

A Malaysian kuih seri muka with a glutinous rice base and soft pandan coconut custard layer.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Kuih Seri Muka (Pandan Layered Rice Cake)

2 hr 40 mintotal

1 hr 10 min hands-on1 hr 30 min hands-off

Prep 25 min · Cook 45 min

Serves
6
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 6 servings.

You'll need: Stovetop.

Includes about 90 minutes of cooling. The layers have to set completely before slicing or they smear into one another.

Method

  1. Steam or cook the glutinous rice with part of the coconut milk and a pinch of salt until sticky and tender.

  2. Press the cooked rice firmly into a lined steaming tray to make an even base.

  3. Blend pandan leaves with water and strain to get a green pandan extract, or steep knotted pandan leaves in warm coconut milk for a lighter color.

  4. Whisk eggs, sugar, remaining coconut milk, pandan extract, rice flour, tapioca starch, and remaining salt until smooth.

  5. Strain the custard mixture over the pressed rice base.

  6. Steam gently until the pandan custard is set but still soft. Avoid high heat, which can wrinkle the top.

  7. Cool completely before slicing into neat squares.

How to tell it's done

The bottom layer should be sticky and compact, while the pandan layer should be smooth, soft, and sliceable.

Getting it right

Tip

Straining the custard gives a smoother top layer and removes any eggy lumps.

What to serve it with

Serve at room temperature as a tea-time kuih or dessert.

Common mistakes

The custard layer weeps and wrinkles.
Steam it low and wrap the lid in a cloth so condensation does not drip onto the surface. High heat curdles a coconut custard and the pooled water is what pits the top.
The two layers separate when sliced.
Press the rice base down hard before the custard goes on and cool the whole thing completely before cutting. A loose base does not bond, and a warm custard smears.

Substitutions

  • Do not replace glutinous rice with regular rice; the sticky base is essential to seri muka.

Storing and reheating

Keeps two days covered at room temperature and three in the fridge, though the rice hardens when chilled — bring it back to room temperature before serving. Do not freeze; the custard splits and the rice goes chalky.