Vegan Kuih Seri Muka

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Kuih Seri Muka is probably every Malaysian’s favourite kuih. The perfect Seri Muka in my opinion needs to have that balance of sweet and salty with a pandan custard top that’s super soft and just melts in the mouth. This recipe is just that! It’s very easy to make with no special equipment at all. The most difficult thing is waiting for it to cool before you can eat it!

If you give this recipe a try, be sure to tag me on instagram @thekampungvegan so I can see your creation!

Love,
Elliz

Vegan Kuih Seri Muka

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Yield: Makes 1 19 x 19cm baking tin

Author: Elliz Azhar

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

Ingredients

Sticky Rice Base

• 225g glutinous rice, soak 2 hours
• 150ml coconut milk
• 1/2 tbsp castor sugar
• 1 1/2 tsp salt
• 1 pandan leaf

Pandan Custard Layer

• 20g or 4-5 pandan leaves, roughly cut
• 1/2 tsp fennel powder
• 1 small piece of cinnamon or 1/4 tsp cinnamon powder
• 250ml water
• 200ml coconut cream
• 175g castor sugar
• 60g all purpose flour
• 20g cornstarch
• 1 tsp vanilla extract
• A pinch of salt
• Few drops of green colouring (optional)

Instructions

Sticky Rice Base

1. Rinse glutinous rice thoroughly and drain. 
2. Place in a bowl and cover with water. Soak for 2 hours. 
3. Once soaked, drain the water and place in a heatproof bowl. 
4. Pour in coconut milk, castor sugar, salt and stir to combine. 
5. Tear pandan leaf into long strips and tie into a knot. 
6. Place pandan knot in the bowl and cover with the rice. 
7. Steam for 30 minutes until the rice is cooked. 
8. While waiting, line a square baking tin with parchment paper with an overhang. This will make it easier to lift the kuih seri muka later. 
9. Grease the tin parchment paper with a tiny bit of oil. 
10. Once the rice is cooked, fluff it up with a fork and discard the pandan knot. 
11. Scoop all the rice into the baking tin and press down with a greased spatula. Compress the rice into an even layer, being sure to press into the edges. 

Pandan Custard Layer

1. Roughly cut pandan leaves and place in a blender with water, fennel powder and cinnamon. Blend well. 
2. Strain in a muslin bag, fine sieve or tea sock. Set the juice aside. 
3. Rince the blender thoroughly to make sure no pandan fibres remain. 
4. Then pour coconut cream into the clean blender, along with all purpose flour, castor sugar, cornstarch, vanilla extract, salt and a few drops of green colouring. 
5. Blend to a smooth batter. 
6. Pour directly over the sticky rice base and steam for 1 hour. 
7. After 1 hour, remove the seri muka from the steamer and let it cool completely. 
8. Don't worry if it looks a bit jiggly, it will set completely when it cools. 
9. To hasten the process, place the seri muka in the fridge for 30 minutes. 
10. Once completely cooled, lift out of the tin and cut into squares. Serve immediately. 

Notes:

• Seri muka tastes best the day you make it. Store any leftovers in the fridge but bear in mind that the sticky rice will turn a bit hard when refrigerated.

https://www.thekampungvegan.com/vegan-kuih-seri-muka

The Kampung Vegan

vegan seri muka, seri muka, puteri salat, seri muka tanpa telur, eggless seri muka

Dessert

Malaysian

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