Pandan Seri Muka
Prep time: 
Cook time: 
Total time: 
  • Bottom Layer:
  • 200g Glutinous Rice, soaked for 4 hours and drained
  • 120ml Thin coconut milk (I mixed 80ml thick coconut milk with 40ml water)
  • ¼ tsp Salt
  • 4 pandan leaves tie into knot
  • Top Layer
  • 2 Eggs
  • 90g Castor sugar
  • 90ml Pandan water (Blend 10 pandan leaves with 120ml water and pass through a fine sieve)
  • 300ml Thick coconut milk
  • 90g All-purpose flour (plain flour)
  • 2 tbsp Tapioca Flour
  • ¼ tsp Salt
  • Soak 8-10 pcs blue pea flowers with 50ml hot water for few minutes to obtain blue colour.
  • Green colouring (optional)
  • *one 7 inch round cake pan
  1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press rice onto a bottom of a 7 inch round cake pan. (I lined the cake pan with a non-stick baking paper or you can also grease the cake pan with some oil)
  2. Spoon blue pea flower water and drizzle over the rice.
  3. Top Layer: Beat eggs with sugar with a hand whisk until sugar dissolved. Add in 90ml pandan water, coconut milk, salt and little green colouring (optional). Mix well.
  4. Sift in flours and whisk till well combined. Strain mixture and rest for 10 minutes. Cook on low fire until mixture thickened.
  5. Pour mixture on top of pressed glutinous rice and steam over medium heat for 20 minutes.
  6. Cool completely before serving.
Recipe by Anncoo Journal at