Hello Everyone! Our last recipe for the month of June is an amazing Malaysian and Nyonya kuih made of glutinous rice, coconut milk, sugar, and pandan leaves. Kuihs (or kuehs) are common snacks of t…

Seri Muka is a Malaysian 2-layered dessert consisting of steamed glutinous rice on the bottom with a smooth, rich and creamy pandan custard on top.

Seri Muka is a Malaysian dessert consisting of two layers, a custard layer infused with pandan (screwpine) extract on coconut milk flavored glutinous rice base. The contrasting flavor of the two layers makes it a delightful dessert among the Baba Nyonya and the Malays.

I was somehow craving for some Nonya kuihs and I really need to use up some of my glutinous rice. I bought a little way too much glutinous rice when I was doing my “Bak changs” (chinese rice dumplings). I bought 2 bags of rice, and I did not even finish a bag. Yes, I overestimated. So, every now and then I’ll be looking for ways to use up the remaining 5 lbs of glutinous rice I have in my pantry. And making this kuih is an excellent way to get rid of some. Serimuka is a type of nonya kuih…

Kuih seri muka durian, sri muka or putri salat (lit. 'pretty face cake') is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a yellow duriañ custard layer made with durian flesh. Coconut milk is a key ingredient in making this kue. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer.

This detailed kueh salat recipe will give you all the information you need to make the ultimat kueh salat which you can serve at a cafe for $$$$ a piece.

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A blogs about my personal experiences in baking of various bread and cakes and cooking of both Western and Asian cuisines.

Kuih seri muka also known as kuih salat and is a popular Malay and Nyonya dessert, made of glutinous rice, coconut milk and flavoured with fragrant pandan leaves. This dessert is a beautiful marriage of salty sweetness in a soft, chewy texture formed by a glutinous rice base, topped with a layer of pandan custard.