Kuih Seri Muka is a traditional Malaysian dessert that has been enjoyed for generations. This sweet treat is made from glutinous rice and coconut milk, which gives it a unique texture and flavour. The name “Seri Muka” translates to “beautiful face,” and it is easy to see why once you see its vibrant green and yellow colours. In this article, we will explore the history, ingredients, and recipe of Kuih Seri Muka.
History of Kuih Seri Muka
Kuih Seri Muka is believed to have originated in the Malay Archipelago, which includes Malaysia, Indonesia, and Singapore. This dessert is a popular item during celebrations, such as weddings and Hari Raya Aidilfitri. It is often served alongside other traditional kuih, or sweet treats.
Ingredients of Kuih Seri Muka
The two main ingredients of Kuih Seri Muka are glutinous rice and coconut milk. Glutinous rice, also known as sticky rice, is a type of rice that has a high starch content. This gives the rice its sticky texture, which is essential for the dessert. Coconut milk, on the other hand, is made by grating coconut flesh and then squeezing out the liquid. It is a popular ingredient in many Southeast Asian desserts, including Kuih Seri Muka.
Other ingredients used in the dessert include pandan leaves, sugar, and salt. Pandan leaves are commonly used in Southeast Asian cuisine for their sweet and fragrant flavour. They are usually boiled in water to extract the green colour and flavour, which is then used to flavour the glutinous rice layer.
Recipe for Kuih Seri Muka
Ingredients:
For the glutinous rice layer:
2 cups of glutinous rice
2 cups of water
1 cup of coconut milk
1/2 teaspoon of salt
2 pandan leaves
For the custard layer:
4 eggs
1/2 cup of sugar
1 1/2 cups of coconut milk
1/4 cup of rice flour
1/4 teaspoon of salt
2 pandan leaves
Instructions:
- Rinse the glutinous rice and soak it in water for at least 4 hours.
- Drain the water and place the rice in a pot with 2 cups of water, 1 cup of coconut milk, salt, and pandan leaves. Cook over medium heat until the liquid is absorbed and the rice is sticky.
- Grease an 8-inch square pan and press the cooked rice into the bottom of the pan. Set aside.
- Preheat the oven to 350°F.
- In a separate bowl, beat the eggs and sugar until well combined.
- Add the coconut milk, rice flour, salt, and pandan leaves to the egg mixture and mix well.
- Strain the mixture through a fine-mesh sieve and pour it over the glutinous rice layer.
- Bake for 30-40 minutes or until the custard layer is set.
- Let it cool completely before cutting into small squares.
Conclusion
Kuih Seri Muka is a delightful dessert that has been enjoyed by Malaysians for generations. Its vibrant green and yellow colours make it a feast for the eyes, while its unique texture and flavour make it a feast for the taste buds. While it may take a bit of time and effort to make, the end result is well worth it. Try making Kuih Seri Muka for your next celebration and impress your guests with this traditional Malaysian dessert.
Article curated by Lavanyah Magenthiran
