Seri Muka Recipe: How to Make Yummy Authentic Seri Muka

Seri Muka Recipe

Seri Muka is a steamed, Malaysian dessert that consists of two layers: the white glutinous rice on the bottom, and the green pandan layer on top. The term ‘Seri Muka’ translates to ‘pretty face’. It is believed that this dessert attained its name from its appealing presentation and smooth texture. Interestingly, in Singapore, this dessert takes on a different name, where it called referred to as Kuih Putri Salat there.

Though making Seri Muka does not require many ingredients, an indispensable component of this sweet delight is coconut milk or cream, which gives it a creamy taste. In this article, we will provide you with an easy recipe of this Malaysian dessert, happy cooking!


Tips for Making Seri Muka

While preparing the ingredients, be sure to soak the glutinous rice in water for around 30 minutes. 

Thick coconut milk can be replaced by coconut cream. Prepare thin coconut milk by mixing coconut milk and water at 1:1 ratio. 

If you find it a hassle to obtain pandan or screwpine juice from the leaves, substitute this ingredient with the same amount of pandan extract. Alternatively, you can also dilute pandan paste with a little water before mixing it with the other ingredients. 

Do not over steam the top layer as over steaming creates bumpy surfaces. If you notice bubbles rising on the top layer, lower the heat and pop the bubbles by using a toothpick or a knife. However, if the lowest heat setting is still too hot, steam the top layer with the lid off.  

Seri Muka Recipe: How to Make Yummy Authentic Seri Muka

Recipe by LokaTasteDifficulty: Easy


Prep time


Cooking time





Prepare Seri Muka by mixing the ingredients of both layers respectively and steam the mixtures lightly. Then, combine both layers and steam again until they are cooked. Before serving the delicious Seri Muka, cut the cooked layers into diamond or rectangular shape.


  • Bottom Layer
  • 300 g glutinous rice

  • 200 ml of thin coconut milk

  • 2 screwpine or pandan leaves (optional)

  • 1 teaspoon of salt

  • Top Layer
  • 200 ml thick coconut milk

  • 2 large eggs plus 2 egg yolks

  • 170 g sugar

  • 100 ml of pandan or screwpine juice (from 8-10 leaves)

  • 5 tablespoons of all-purpose flour

  • 2 tablespoons of corn starch


  • Bottom Layer
  • In a large bowl, mix all the ingredients of the bottom layer evenly.
  • Prepare a wok and pour in some water. Bring the water to a boil.
  • Place a steaming tray in the boiling water. On the steaming tray, steam the mixture on high heat for about 20 minutes
  • Top Layer
  • In a large bowl, mix the eggs, coconut milk, sugar, pandan juice, and flour.
  • Stir the mixture continuously until they form a smooth batter.
  • Prepare a wok and pour in some water. Bring the water to a boil.
  • Cook the batter over boiling water until it thickens slightly. Make sure that it is still runny enough to pour.
  • Combining the Layers
  • Stir the glutinous rice mixture (bottom layer) well. Then, in a tray, flatten the mixture by using a spoon or your hands.
  • Next, sieve the pandan mixture (top layer) in a large bowl. Pour the sieved mixture onto the tray, on top of the bottom layer.
  • In a wok, bring some water to a boil. Steam the Seri Muka on medium heat for another 30 minutes.
  • Once both layers are cooked, leave the Seri Muka to cool.
  • Before serving, cut the Seri Muka into diamond-shaped or rectangle-shaped pieces.

Recipe Video


  • The dish lasts a few hours in room temperature. If you intend to enjoy this dish for a few days, be sure to keep it in the refrigerator.

Ways to Enjoy Seri Muka

Seri Muka makes one of the best desserts during teatime. If you want to elevate your teatime experience further, you can always pair it up with a good cup of coffee or tea. Besides that, it can also be a fulfilling breakfast perfect to start your day.

Explore other popular Malaysian delights with Lokataste Recipe and more!


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