Seri muka kuih
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein7 %5 g
- Carbs62 %45 g
- Fat31 %10 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 288 kcal | 285 kcal |
| Protein | 5 g | 5 g |
| Carbs | 45 g | 44.6 g |
| Fat | 10 g | 9.9 g |
One serving is about 101 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty35/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Malaysian
Ingredients
- 3 tablespoons Wheat flour
- 400 g Rice
- 3 Egg
- 1 teaspoon Salt
- 140 g Sugar
- 5 tablespoons Cornstarch
- 100 ml Water
- 150 ml Coconut Milk
- 200 ml Coconut Cream
Instructions
Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
Steam for 30 minutes.
After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
Steam for another 10 minutes.
Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
Add eggs and whisk well then strain into a medium sized metal bowl or pot.
Place pandan mixture over simmering water (double boiler or bain-marie)
Stir continuously and cook till custard starts to thicken. (15 minutes)
Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.
Videos and links
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