Seri Muka Recipe

Glutinous rice: A type of rice that becomes sticky when cooked, essential for the base layer of the dessert.

Coconut milk: Adds richness and a creamy texture to both the rice and the pandan custard.

Salt: Enhances the flavor of the glutinous rice.

Pandan leaves: Used to make pandan juice, which imparts a unique flavor and green color to the custard.

Eggs: Provide structure and richness to the pandan custard layer.

Sugar: Sweetens the custard layer.

All-purpose flour: Helps to thicken the pandan custard.

When preparing glutinous rice for this recipe, ensure that it is soaked for at least 4 hours. This step is crucial as it allows the rice to absorb water, which results in a softer and more cohesive texture when steamed. Additionally, when pressing the cooked rice into the baking pan, use a spatula or the back of a spoon to create an even and compact layer. This will help the pandan mixture adhere better and create a distinct, beautiful layer once steamed.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and consistency of coconut milk.

• pandan leaves - Substitute with vanilla extract: While not the same, vanilla extract can provide a pleasant aroma and flavor that complements the dish if pandan leaves are unavailable.

• pandan juice - Substitute with matcha green tea: Matcha can provide a similar green color and a unique flavor, though it will be different from pandan juice.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture can act as a binding agent similar to eggs.

• sugar - Substitute with honey: Honey can be used as a natural sweetener in place of sugar, though it will add a slightly different flavor.

• all-purpose flour - Substitute with rice flour: Rice flour can be used to maintain the gluten-free nature of the dish, making it a good alternative to all-purpose flour.

• Allow the Seri Muka to cool completely at room temperature before storing. This helps to prevent condensation, which can make the dessert soggy.

• Once cooled, cut the Seri Muka into individual squares or desired serving sizes. This makes it easier to store and serve later.

• Place the pieces in an airtight container. If stacking the pieces, use parchment paper or plastic wrap between layers to prevent them from sticking together.

• Store the container in the refrigerator. The Seri Muka can be kept refrigerated for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent the absorption of other odors from the fridge.

• For longer storage, consider freezing the Seri Muka. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps to prevent freezer burn.

• Label the container with the date of freezing to keep track of its freshness. The Seri Muka can be frozen for up to 2 months.

• When ready to enjoy, thaw the Seri Muka in the refrigerator overnight. Avoid thawing at room temperature as it can affect the texture.

• To serve, you can gently reheat the Seri Muka by steaming for a few minutes or microwaving in short bursts until it reaches the desired temperature. Be cautious not to overheat, as this can alter the texture.

• Always ensure that the Seri Muka is consumed within the recommended storage times for the best taste and quality.

• Preheat your oven to 300°F (150°C). Place the Seri Muka on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through.
• Use a steamer to gently reheat the Seri Muka. Place the pieces on a heatproof plate, cover, and steam for about 5-7 minutes. This method helps maintain the moist texture of the glutinous rice layer.
• Microwave individual servings on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Check and add additional time if needed, but be careful not to overheat and dry out the dessert.
• For a quick stovetop method, use a non-stick skillet over low heat. Add a small amount of coconut milk or water to the pan to create steam. Cover and heat for about 5 minutes, flipping halfway through to ensure even warming.

• Mixing bowl: Use this to combine the soaked glutinous rice with coconut milk and salt.

• Steamer: Essential for steaming the glutinous rice and the pandan mixture.

• Blender: Needed to blend the pandan leaves with water and to mix the pandan juice, coconut milk, eggs, sugar, and flour.

• Strainer: Use this to strain the pandan mixture to ensure a smooth texture.

• Baking pan: Grease this pan to press the cooked rice into an even layer.

• Spatula: Helpful for pressing the cooked rice into the baking pan and for smoothing the pandan mixture.

• Measuring cups: Necessary for accurately measuring the ingredients like glutinous rice, coconut milk, and sugar.

• Measuring spoons: Needed for measuring smaller quantities like salt.

• Knife: Use this to cut the cooled Seri Muka into squares.

• Cutting board: Provides a surface to cut the Seri Muka into squares.

Prepare ingredients in advance: Soak the glutinous rice and blend the pandan leaves the night before to save time on the day of cooking.

Use a food processor: Blend the pandan juice, coconut milk, eggs, sugar, and flour quickly and smoothly.

Steam efficiently: Use a multi-tiered steamer to cook the glutinous rice and pandan mixture simultaneously.

Pre-grease the pan: Grease the baking pan while the rice is steaming to save time.

Cool quickly: Place the seri muka in the fridge to cool faster before cutting into squares.