Seri Muka: A Guide to Crafting a Delightful Malaysian Dessert

1. Prepare the Rice Layer

Preparing Seri Muka involves several steps. Start by preparing the rice and custard layers separately before combining and steaming them. We’ll begin with the rice layer, as it requires soaking.

• Soak the glutinous rice in a large bowl of water for at least two hours to ensure it cooks evenly.
• After soaking, drain the rice and transfer it to a mixing bowl.
• Season the rice with salt and sugar, then add coconut milk and water. Ensure the liquid fully covers the rice; about 350g of glutinous rice is suitable for an 8×8-inch square baking pan.
• Grease the pan to prevent sticking, then pour in the rice mixture and level it with a spoon.
• Insert a piece of pandan leaf into the rice.
• Steam the rice over medium heat for approximately thirty minutes, or until soft and fluffy. If the rice isn’t fully cooked, add two tablespoons of water and steam for an additional five to ten minutes.
• Once cooked, remove the pandan leaves and mix the rice with salt, sugar, and coconut milk to ensure even distribution.
• Press the rice down firmly with the back of a spoon or a dough cutter to create a solid layer, preventing the custard from leaking through later. Keep it warm until the custard layer is ready.

Note:

If fresh coconut milk is unavailable, boxed coconut milk can be used. Ensure it is pure coconut extract for cooking, not a drink. Pure coconut milk typically has a fat content of 20-25%.

2. Prepare the Custard Layer

The custard layer is prepared separately before being poured over the rice and steamed together.

• Cut 50g of pandan leaves into small pieces (about eight to ten pieces for medium-sized leaves).
• Blend the leaves with 250ml (one cup) of water until finely ground.
• Strain the pandan juice through a fine sieve to obtain a clean extract, discarding the leaves. For optimal results, strain the extract twice.
• Lightly beat three large eggs, avoiding excessive bubbles that can lead to an uneven custard.
• In a mixing bowl, combine sugar, all-purpose flour, cornstarch, pandan extract, coconut cream, and beaten eggs, mixing gently to avoid bubbles.
• Strain the custard mixture into a small pot to catch any lumps.
• Cook the custard over low heat until it thickens enough to coat the back of a spoon but remains pourable, about 60°C/140°F. Remove from heat immediately once this temperature is reached.

Note:

• This step is crucial; skipping it may result in an uneven custard layer.
• If pandan leaves are unavailable, use store-bought pandan extract, following the instructions on the bottle. Ensure it’s genuine pandan extract, not artificial essence.
• For a greener hue, you may add a few drops of artificial color, though using more pandan leaves for extraction yields a natural green color.

3. Assemble the Glutinous Rice and Custard Layers

Now it’s time to steam the custard with the glutinous rice.

• Use a fork to scrape the surface of the glutinous rice layer, creating an uneven texture to help the custard adhere.
• While the rice is still hot, pour the thickened custard over it, using a strainer to remove any lumps.
• Break any air bubbles with the corner of a paper towel.
• Cover the Seri Muka with aluminum foil to prevent condensation from forming on the surface. Alternatively, place two chopsticks on the steamer and cover with a cloth-wrapped lid.
• Reduce the heat to the lowest setting to allow the custard to set slowly, ensuring a smooth surface. Steam with water just below boiling point, keeping the lid slightly ajar if necessary.
• Steam for 40 to 60 minutes, checking for doneness at the 40-minute mark. The Seri Muka is ready when a toothpick inserted comes out clean.
• Once done, remove it from the steamer and let it cool completely to set the custard layer.

4. How to Cut, Serve, and Store Seri Muka

• Allow the Seri Muka to cool completely before removing it from the mold, which may take one to two hours.
• Cut into pieces using a knife or plastic dough cutter, wiping it with oil to prevent sticking.
• Seri Muka can be refrigerated for 2-3 days. Wrap it in cling film to avoid exposure to air.
• To reheat, bring to room temperature and steam for about 4 minutes, then cool before serving.

Seri Muka is a delicate and delightful dessert, fragrant and sweet with a wonderful texture. It can be found at morning markets, school canteens, and traditional cake shops. Give it a try, and you may find it to be a new favorite!

5. Other Malaysian Desserts/Snacks You Should Try

Ondeh ondeh is a sweet delicacy featuring palm sugar wrapped in glutinous rice flour dough and coated with salted grated coconut.

Curry puff is a beloved snack available in every corner of Malaysia, enjoyed by various ethnic groups across this multicultural nation.