Kuih seri muka (pandan custard glutinous rice cake)
A layer of coconut sticky rice topped with silky green pandan custard, steamed and cut into squares.
- Time1 hr 30 plus soaking and cooling
- LevelHard
- Costabout £0.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the glutinous rice well and soak for 4 hours or overnight. Drain. Mix with 120 ml coconut milk, salt and the pandan leaf in a bowl.
- 2
Oil a 20 cm square tin lined with baking paper. Steam the rice in a dish over a rolling simmer for 25 minutes until soft and sticky.
25 min - 3
Press the hot rice firmly and evenly into the tin with a wet spoon until compact. Keep the tin in the steamer to stay warm.
- 4
For the custard, whisk the eggs and sugar, then whisk in the 300 ml coconut milk, water, pandan extract and cornflour until smooth. Strain.
- 5
Cook in a saucepan over a low heat, whisking, for 5 minutes until just thickened like double cream. Pour over the rice.
5 min - 6
Cover the tin loosely with foil and steam over a gentle simmer for 30 minutes until the custard is just set with a slight wobble.
30 min - 7
Cool completely, at least 3 hours, before cutting with an oiled knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
