Kuih Seri Muka (Pandan Custard Sticky Rice Squares)

⏱ 90 min · Serves 12

Two dreamy layers in one bite: pillowy coconut glutinous rice under a silky, jade-green pandan custard. A Malaysian teatime classic that looks far harder than it is — and tastes like a holiday in Penang.

Per serving: 285 kcal · 4.5g protein · 38.0g carbs · 12.5g fat

Ingredients

• 300g white glutinous rice, soaked 4 hours or overnight
• 200ml coconut milk (for rice layer)
• 120ml water
• 3/4 tsp salt
• 2 pandan leaves, knotted
• 1 tbsp butter or coconut oil, for greasing
• 6 fresh pandan leaves (or 1 tsp pandan paste)
• 150ml water (for pandan juice)
• 3 large eggs
• 100g caster sugar
• 40g plain flour
• 20g cornflour
• 250ml thick coconut milk (for custard)
• 1/4 tsp salt

Method

1. Drain the soaked rice well. Line and grease a 20cm square tin. Tip rice in, level it, and tuck in the knotted pandan leaves.
2. Mix 200ml coconut milk, 120ml water and 3/4 tsp salt, pour over the rice, and steam over rapidly boiling water for 25 minutes, covering the tin loosely with foil so condensation doesn't drip in.
3. Fluff the rice with a fork, remove the pandan leaves, then press it down firmly and evenly with the back of a greased spoon or a flat cup base — a compact layer stops the custard seeping through. Steam a further 5 minutes.
4. Meanwhile blitz the 6 pandan leaves with 150ml water, then strain through a fine sieve or muslin, squeezing hard, to get bright green pandan juice (or simply stir pandan paste into the water).
5. Whisk eggs and sugar until smooth, then sift in the flour and cornflour and whisk to a paste. Gradually whisk in the 250ml coconut milk, pandan juice and salt. Strain the mixture through a sieve for a glassy finish.
6. Pour the custard into a saucepan and cook over low heat, stirring constantly, for 4–6 minutes until it just begins to thicken to single-cream consistency. Do not let it boil.
7. Pour the warm custard gently over the hot rice layer through a sieve. Steam on low-medium heat for 30–35 minutes, foil-covered, until the custard is set with only a slight wobble.
8. Turn off the heat and let it sit in the steamer 10 minutes, then cool completely at room temperature for at least 2 hours (this is essential for clean slices).
9. Cut into 12 squares with an oiled knife and serve at room temperature.