Kuih Seri Muka (Soy-Free Pandan Coconut Dessert)
A two-layered Malaysian dessert featuring a glutinous rice base and a creamy pandan-flavored coconut custard topping. This recipe uses only soy-free ingredients to create a safe and delicious treat.
Ingredients
- 2 cups Glutinous Rice
- 2 cups Coconut Milk
- 1/2 teaspoon Salt
- 3 leaves Pandan Leaves
- 3 pieces Eggs
- 3/4 cup Sugar
- 1/4 cup All-Purpose Flour
- 1 teaspoon Pandan Extract
Instructions
- 1Rinse the glutinous rice and soak it in water for at least 2 hours.
- 2Drain the rice and steam it with coconut milk, salt, and pandan leaves for 30 minutes, or until cooked through.
- 3Press the cooked rice into a greased baking dish.
- 4In a separate bowl, whisk together eggs, sugar, flour, coconut milk, and pandan extract until smooth.
- 5Pour the custard mixture over the rice base.
- 6Steam the entire dish for another 15-20 minutes, or until the custard is set. Let cool completely before cutting into squares and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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