Kuih Seri Muka is a Penang Nyonya Kuih comprising a top layer which is green pandan pudding and a bottom layer of glutinous rice. The glutinous rice layer is usually white, but we changed it to two layers of different colours, just for fun. The blue is achieved with the use of natural colouring from bunga telang (butterfly pea flower).
Kuih Seri Muka is one of the Nyonya kuih which my wife would make, when it is out turn to serve refreshments in church. The photographs on this page were taken from the batch she made for church on 23 September, to serve the congregation on Sunday morning, 24 September, 2017.
Kuih Seri Muka Recipe
Utensils
Blender
Steamer
Strainer
Saucepan
Tray or flat-bottom bowl
Spoon / banana leaf
Ingredients
For Bottom Layer - white and blue
300g glutinous rice, soaked overnight
300g glutinous rice, soaked in bunga telang water overnight (steep a handful of bunga telang in hot water)
200g santan
140g water
1 teaspoon salt
a few pandan leaves, to be put on top when steaming the glutinous rice
banana leaves, scalded and cleaned
For Top Layer
4 large kampong eggs
160g sugar
200g pandan juice (blend 10 pandan leaves and 250g of water)
600g santan
180g wheat flour
4 tablespoons tapioca flour
a pinch of salt
Steps
For the bottom layer, mix santan, water and salt together, and divide it into two portions.
Put the white glutinous rice in a steaming tray. Pour one portion of the santan mixture to it. Put a few pandan leaves on top. Steam for half an hour.
Do the same for the blue layer.
Prepare a 10-inch square tray, and line it with scalded banana leaves.
Put the steamed blue glutinous rice into the tray. After that, put in the steamed white glutinous rice on top of it, press down, set aside in the steamer. Prepare the top layer.
For the top layer, mix sugar, pandan juice and santan, and stir until the sugar dissolves.
Beat the eggs, then pour into the pandan mixture. Stir well.
Sift in wheat flour and tapioca flour. Mix well.
Sieve the mixture into a pot. Stir over low flame until it is slightly thicken.
Slowly pour the thickened mixture to the glutinous rice.
Steam over medium flame for half an hour or until the top layer is cooked.
Wrap a piece of cloth over the steamer cover to prevent water from dripping onto the kuih.
Leave to cool totally (minimum 4 hours, or overnight) before cutting with a plastic knife.
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Disclaimer
Please use the information on this page as guidance only. The author endeavours to update the information on this page from time to time, but regrets any inaccuracies if there be any.
Hello and thanks for reading this page. My name is Timothy and my hobby is in describing places so that I can share the information with the general public. My website has become the go to site for a lot of people including students, teachers, journalists, etc. whenever they seek information on places, particularly those in Malaysia and Singapore. I have been doing this since 5 January 2003, for over twenty years already. You can read about me at Discover Timothy. By now I have compiled information on thousands of places, mostly in Peninsular Malaysia and Singapore, and I continue to add more almost every day. My goal is to describe every street in every town in Malaysia and Singapore.