How to make Seri Muka/ Kueh Salat - A two-tiered classic kuih!

Scroll down for ingredients Seri Muka is a traditional kuih that is very popular in Malaysia and Singapore (where it is known as Kueh Salat). It consists of a delicate pandan custard layer sitting on top of a bed of glutinous rice. That combination of soft and firm, sweet and savoury is simple divine!
So how do you make Kuih Seri muka if you can’t get your hands on fresh coconut milk. According to our mum, don’t bother! But with some persuasion, she agreed to try as getting fresh coconut milk was challenging during the Covid-19 restrictions. Of all the packaged coconut cream brands, Kara has never disappointed when cooking savoury dishes. So we decided to have a go using that. Guess what? It was SO good! You won't be able to tell the difference.
Smell the coconut cream before you start. Then heat the coconut milk for a good 10 to 15 minutes and stir vigorously to get rid of the “old oil” smell. Use medium heat to prevent boiling and splitting of the milk. By the end of the cooking process you will get a whiff of “fresh” coconut milk.
Ingredients:
Glutinous Rice 300g
Coconut cream 125ml
Water 125ml
Salt 1 tsp
For the Pandan Custard:
Pandan leaves 5 large
Coconut cream 500ml
Sugar 130g
Salt 1/2 tsp
Eggs 2
Vanilla essence 1 tsp
Green food colouring 1/8 tsp (Optional)
Plain flour 1 heaped tbsp
Rice flour 1 heaped tbsp

[@msgerberra]

Thank you for using coconut milk out of a box as where I am its hard to get fresh ones so that's a good reference for me!

[@AnneSoosayCooks]

msgerberra Our pleasure to share 💗 I used to be one to insist on fresh coconut milk for all my cooking. However due to the Covid19 movement restrictions, we found it tough to get fresh coconut milk. I was coerced by my daughter Serena to try coconut cream instead. Am happy to say this Seri Muka tastes as good as the ones I used to make with fresh coconut milk!

[@stevepang7018]

Do you get a firmer Seri Muka top if you use Tapioca flour and Rice flour? I find with plain flour, the top is always squishy, doesn't have a "kuih" taste. Too soft on top. What do you think?

[@AnneSoosayCooks]

Steve Pang Hi Steve, for a firmer top I prefer to increase the amount of rice flour and plain flour to 1 1/2 tbsp each. You must also cook the custard to make it thicker before you pour it over the glutinous rice. I personally don’t use tapioca flour as I find it makes the top sticky, rather than firm. But of course, this is all personal preference. Hope that helps! 😊

[@juneanthonypedersen4296]

Does the rice have to be hot before you pour the custard on it