Pandan Seri Muka
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About two months ago, Sonia of Nasi Lemak Lover sent me a some dry blue pea flowers (bunga telang in Malay) and a small can of konbucha that she bought in Japan. Sorry Sonia for taking so long to post this up and thank you very much for thinking of me during my resting days. I do love Malay and Nonya food but I’m not familiar with their names and every time when I wanted to order the food, I usually point on the pictures from the menu or the kuih (Chinese/Malay cake) from the stall. Like today’s post of Pandan Seri Muka, I just learned this kuih’s name from Jane’s corner one week ago. I find the recipe is quite easy to follow. So I quickly bought some glutinous rice and coconut milk. I have pandan leaves growing in my back yard and the dry blue pea flowers from Sonia. So without any delay I made this snack on Saturday afternoon. I was quite happy at first that everything went smoothly from the preparation to steaming. After steaming, I left the Pandan Seri Muka to cool down and when I wanted to remove the kuih from the cake pan with a piece of non-stick paper and Oops!!! … the kuih slipped and dropped with the non-stick paper beneath it on the floor …. sigh… I think my heart also sank simultaneously 🙁 You can see from the picture that the kuih was in a mess and only one small portion could be salvaged. :(( The reason that I like this recipe is because it uses natural colours from the blue pea flowers and pandan leaves. My kuih’s colour was quite dull because I didn’t add any green colouring but the sweetness was perfect to my liking. This Pandan Seri Muka recipe is very easy to make and had been tried and tasted by Jane’s Corner, My Kitchen and Sherleen’s Kitchen Diary. You may like to hop over to their blogs to read more fabulous recipes from them.
This is how you get the natural colour from blue pea flowers and pandan leaves
Pandan Seri Muka
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
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
Instructions
- 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)
- Spoon blue pea flower water and drizzle over the rice.
- 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.
- Sift in flours and whisk till well combined. Strain mixture and rest for 10 minutes. Cook on low fire until mixture thickened.
- Pour mixture on top of pressed glutinous rice and steam over medium heat for 20 minutes.
- Cool completely before serving.
You may also like to read more about Bunga Telang or Blue Pea Flower and recipes from here.
Hope you have a wonderful week ahead 🙂
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ann, the pandan layer is not dull at all, it looks so natural to me! HOnestly! Luckily you were still able to save the other half! still your effort not completely wasted! I'm sure it's very very delicious!
Hi Ann, sorry to hear that your kuih drop on the floor. Don't worry can always try again but overall it look delicious. This is one of the best nyonya kuih, I love this very much.
Hi Ann,I did found some of these flowers along east coast road at Katong. At that moment, I wish that I can pick some and bring them back to Australia but I can't :(Seems like I have to keep searching for these in the Asian groceries at Melbourne. *sign*Zoe
sorry to hear about the kuih dropped on the floor, can imagine how u feltif it were me, i would have lost all my mood in the kitchen for the next few days but nevertheless, the pic still looks fabi dunno where i can find bunga telang here, the color of your kuih is not dull to me, it's pretty! 🙂
Thank you Alice 🙂
Woo…woo… I also cry for u Ann. I had this experienced before with my light feather cheese cake. Ya, u r right. Heart drop down as well at that very moment! Anyway, u will have good excuse to try again 🙂 I am sure u will have a beautiful one next round.
Don't mentioned Ann, just a small gift. Oh, so sayang half of kueh went to mr bin..next time try again.
I also want to try the konbucha powder soon. Thanks again Sonia 🙂
Nice attempt Ann! I actually just had this kueh while I was in KL yesterday, it's so yummy! Yours look almost like the one I ate….drool, lol! 😀
Ann, just wanna check what is the texture of the kaya part…..is it smooth like the 9-layer nonya kueh or is it a little "rough" like kaya? How long and how thick should I cook the mixture over the stove? By the way, do you have recipe for kueh ambon (Medan honeycomb kueh)? Thanks!
Ai Li, The kaya part is not so chewy like the 9-layer kueh lah. The texture can be thickened quite quickly that's why you have to be very careful during stirring. Must work quickly when placing on top of the rice when it is hot. It is soft and smooth to me but this is very individual. You have to try it yourself.I have the recipe but lazy to make because use a lot of baking powder.
Ann, I did this sometime back. It turned out well except the center of my "kaya" was not totally cooked. Which part did I do wrong? Thanks!
Ann, does it mean I have to cook the kaya layer longer or to steam it longer together with the rice? Im sure the rice is thoroughly cooked. Thanks!
Oh Ai Li, sorry to confuse you. You've to add more water for steaming as this takes only 20 minutes. But you still need to check the water level as the water is boiling under high heat. Add hot water into it if you find the water is too low.
My friend just told me she can't see the comment box using her Ipad. Wonder why?
Ann, I didn't add any water during steaming. I am using Firefox. Why? Other readers have the same problem?
Ai Li, you can cook the pandan batter to thick a little longer and steam together with the rice a few mins longer. BTW did you add hot water during the half way of steaming?Oh, I wanted to ask you something. You told me few weeks you can't leave comment here, may I know which browser are you using?
Ai Li, Because one of the layers is not fully cooked, so it will affect the whole kuih.
Ann,看了你的这个蓝花的照片,我才知道这个就是蓝花也!每次都是一些朋友给我那干的蓝花,从来都不知道原来我家的那几棵就是蓝花,天啊!每次我只拿它来做装饰吧了, 过后便掉了。。。真是谢谢你的分享了!
Ann, I plan to do this tomorrow. I don't have a 7" round tray. Can I use a 7"x7" instead? Will the layers be too thin? If yes, do I have to increase the portion? If I have to increase the portion, how much to increase? Btw, is Heng Guan fresh coconut considered as thick or thin coconut milk? Is it ok not to dilute it when steaming with the rice? Sorry for asking so many questions again. My apologies but appreciate your help!
Ai Li, I think 7 x 7" square is quite flat. You can increase to one and the half of the recipes or check at Jane's post. She used 6 x 6", very pretty with the perfect height.I also used Heng Guan as thick coconut milk and mix some water to thin coconut. Is up to you to try if you like thicker coconut milk .
Oh Ann, if I drop something that I make, I will feel down mood! Luckily you were still able to cut the small portion out. Still looks very delicious with the sliced kuih! We can't find this flower here! My neighboour in my hometown used to sell different types of kuih for living & he grew this flower in his house! When I was young, I had itchy hand & always went to pick the flower & threw that away! Now that I think of it, I'm so naughty, haha!
Another great master piece article, well captured.. I can almost taste it! well done.
Hi Ann, I did this today and yes it was a success!!!! Just a little hiccup; my rice is a little hard and why is it so? Thanks for making this kueh so easily achievable!
Good Job Ai Li! If the rice is little hard, then add a little coconut milk next time. It might be due to the rice quality.
I am glad you managed to salvage the serimuka. It is one of my favorite kuihs. Love the natural bunga telang and pandan color. It must have made the serimuka so fragrant.
I love this kuih. The next time I head down to Malaysia, I shall find the blue pea flowers, love the beautiful blue colouring…
Mich, I think Sunlik sells dried blue pea flowers too.
Ann, that's a lovely pandan seri muka you got there! Pity it dropped down. When my food drop, I take it that God is telling me "PH no more eating! You are too fat" har har. I'm sure yours dropped for a different reason 🙂
hahaa…. I got the same answer as yours 😀
Wonderful colors!
Ann,This is my hubby's favourite.He sure don't mind how it look but important is the taste that matter.Yours looks so so delish!!mui..^^
Mui Mui, I also like the taste but the mess part already sent to Mr. Bin.
虽然美美的糕摔了一跤,可是相信糕点一定是好吃的。。:)
摔了很重,你有没有看到那糯米都扁掉。。。 哈哈
好可惜,心一定凉了一大截。但是糕点一定还是好吃的对吧
就是lor… 当时还问自己要不要post 🙁 真的很好吃,等心情好一点在做一个。
What cool colors!! Love the way you did that!
Oh no, can felt for you about the fallen of the kuih but dun be dishearten, your kuih still look attractive and delicious, the colors also nice, not dull at all.
Thanks Jess. Your steamed rainbow cake looks very pretty 🙂
哈哈,真巧,我真打算要做这糕点就看到你上了帖子。先吃你做的啦!!
还是让我吃你做的,因为我只切出那几小块,拍完照就进了肚子。其他都给了Mr. Bin 🙁
我也很喜欢吃这个糕呢!
下次做个大的请你吃 🙂
Hi Ann, can the top layer be abit thinner and not so thick. Anyway ur kuih looks nice using natural colour. Thank
Actually the lower part was quite thick just because I dropped it on the floor flattened the rice. Please take a look at Jane's post, she used a 6 inch square pan, looks perfect.
Hi Ann, I had the same encounter before with my cheesecake… I can understand the feeling.. it's a blessing in disguise that you still have some. This kueh is my favourute: )
Eileen, luckily the paper still stuck to the rice at the bottom and the kuih dropped directly on to the floor. Only ate that few pieces left.
Ann, nice kuih you have here! I miss the food when I'm now holidaying in Melbourne 🙂 seraching for curry and laksa to eat nearly everyday 🙂
Tze, Enjoy your holiday in Melbourne and bring more photos back. hahaa… so did you find curry and laksa already? 😀
Oh these are brilliant and delicious and I think the other half should be sent to me :)you can also pass to my blog :)oh yesss !! I love the quality of your pictures ! good night 🙂 kisses from Belguim..
Hi Aicha, Thank you very much for leaving your comment here. Sure I'll visit you soon.
tempted to try out this recipe. looks easy enough. But no white mice to help me finish it…:(
hahaa… I actually wanted to give half portion to my friend to try but too bad lol!
I think Bengawan Solo sells this, but I've never tried it before. I like anything coconut & these look lovely!
This quite easy to make. Do try at home when you're free.
Kuih seri muka..N个月前我有试过做过一次6寸小小的,味道很好!可是后来没有想post out的打算,因为糕的层次没有做得很好,哈哈哈!因为过不了心理那关,可能等哪天想吃这糕的mood来了再做多一次,应该会把那丑丑的照片一起摆出来让大家笑笑 :PNote: 买Angku-kuih木模的link我已经inbox去面子信箱给你了,卖家人很好,可以放心任买,呵呵~~
我觉得让人家看看我们的丑丑的照片也无妨,重要是知错能改就好。谢谢你,Alex已经回复我了:)
I love this kueh ! and yeah lor.. what a pity for the rest of the kueh.. but that motivates you to make and enjoy it again, isn't it ? You stimulate my craving for kueh kueh now. Hahaha .
Joyce, tell me what type of kueh you love most, So I can try your recipe.
Ann, really appreciate you sharing this recipe that my family can now enjoy this kueh without too much hassle…..Btw, which brand of glutinous rice did you use? I thot I over steamed it thats why its hard. Thanks again!
Hi, sorry that I've missed this comment. Yes, I lined the tray with parchment paper.
Hi Ann, do i need to line the tray with parchment paper for easy removal. Pse advise.
They don't look that bad…don't be upset. At least they are tasty and with beautiful colours.
Ann , I couldn't help but grin when I saw that sad cartoon in one of your photos ! lol That incident aside , I bet that kuih still taste wonderful ! 😀 Love the natural coloring that you've used ….
Ann, really appreciate you sharing this recipe that my family can now enjoy this kueh without too much hassle…..Btw, which brand of glutinous rice did you use? I thot I over steamed it thats why its hard. Thanks again!
Hi Ann, do i need to line the tray with parchment paper for easy removal. Pse advise.
Hi, sorry that I've missed this comment. Yes, I lined the tray with parchment paper.
Hi Ann, I did this today and yes it was a success!!!! Just a little hiccup; my rice is a little hard and why is it so? Thanks for making this kueh so easily achievable!
Good Job Ai Li! If the rice is little hard, then add a little coconut milk next time. It might be due to the rice quality.
I am glad you managed to salvage the serimuka. It is one of my favorite kuihs. Love the natural bunga telang and pandan color. It must have made the serimuka so fragrant.
Ann, I plan to do this tomorrow. I don't have a 7" round tray. Can I use a 7"x7" instead? Will the layers be too thin? If yes, do I have to increase the portion? If I have to increase the portion, how much to increase? Btw, is Heng Guan fresh coconut considered as thick or thin coconut milk? Is it ok not to dilute it when steaming with the rice? Sorry for asking so many questions again. My apologies but appreciate your help!
Ai Li, I think 7 x 7" square is quite flat. You can increase to one and the half of the recipes or check at Jane's post. She used 6 x 6", very pretty with the perfect height.
I also used Heng Guan as thick coconut milk and mix some water to thin coconut. Is up to you to try if you like thicker coconut milk .
sorry to hear about the kuih dropped on the floor, can imagine how u felt
if it were me, i would have lost all my mood in the kitchen for the next few days
but nevertheless, the pic still looks fab
i dunno where i can find bunga telang here, the color of your kuih is not dull to me, it's pretty! 🙂
Thank you Alice 🙂
Hi Ann,
I did found some of these flowers along east coast road at Katong. At that moment, I wish that I can pick some and bring them back to Australia but I can't 🙁
Seems like I have to keep searching for these in the Asian groceries at Melbourne. *sign*
Zoe
ann, the pandan layer is not dull at all, it looks so natural to me! HOnestly! Luckily you were still able to save the other half! still your effort not completely wasted! I'm sure it's very very delicious!
Woo…woo… I also cry for u Ann. I had this experienced before with my light feather cheese cake. Ya, u r right. Heart drop down as well at that very moment! Anyway, u will have good excuse to try again 🙂 I am sure u will have a beautiful one next round.
Hi Ann, sorry to hear that your kuih drop on the floor. Don't worry can always try again but overall it look delicious. This is one of the best nyonya kuih, I love this very much.
Nice attempt Ann! I actually just had this kueh while I was in KL yesterday, it's so yummy! Yours look almost like the one I ate….drool, lol! 😀
Ann,
看了你的这个蓝花的照片，我才知道这个就是蓝花也！
每次都是一些朋友给我那干的蓝花，从来都不知道原来我家的那几棵就是蓝花，
天啊！每次我只拿它来做装饰吧了， 过后便掉了。。。
真是谢谢你的分享了！
Oh Ann, if I drop something that I make, I will feel down mood! Luckily you were still able to cut the small portion out. Still looks very delicious with the sliced kuih! We can't find this flower here! My neighboour in my hometown used to sell different types of kuih for living & he grew this flower in his house! When I was young, I had itchy hand & always went to pick the flower & threw that away! Now that I think of it, I'm so naughty, haha!
Ann, just wanna check what is the texture of the kaya part…..is it smooth like the 9-layer nonya kueh or is it a little "rough" like kaya? How long and how thick should I cook the mixture over the stove? By the way, do you have recipe for kueh ambon (Medan honeycomb kueh)? Thanks!
Ai Li, The kaya part is not so chewy like the 9-layer kueh lah. The texture can be thickened quite quickly that's why you have to be very careful during stirring. Must work quickly when placing on top of the rice when it is hot. It is soft and smooth to me but this is very individual. You have to try it yourself.
I have the recipe but lazy to make because use a lot of baking powder.
Ann, I did this sometime back. It turned out well except the center of my "kaya" was not totally cooked. Which part did I do wrong? Thanks!
Ai Li, Because one of the layers is not fully cooked, so it will affect the whole kuih.
Ann, does it mean I have to cook the kaya layer longer or to steam it longer together with the rice? Im sure the rice is thoroughly cooked. Thanks!
Ai Li, you can cook the pandan batter to thick a little longer and steam together with the rice a few mins longer. BTW did you add hot water during the half way of steaming?
Oh, I wanted to ask you something. You told me few weeks you can't leave comment here, may I know which browser are you using?
Ann, I didn't add any water during steaming. I am using Firefox. Why? Other readers have the same problem?
Oh Ai Li, sorry to confuse you. You've to add more water for steaming as this takes only 20 minutes. But you still need to check the water level as the water is boiling under high heat. Add hot water into it if you find the water is too low.
My friend just told me she can't see the comment box using her Ipad. Wonder why?
Hi Ann, I had the same encounter before with my cheesecake… I can understand the feeling.. it's a blessing in disguise that you still have some. This kueh is my favourute: )
Eileen, luckily the paper still stuck to the rice at the bottom and the kuih dropped directly on to the floor. Only ate that few pieces left.
Ann, nice kuih you have here! I miss the food when I'm now holidaying in Melbourne 🙂 seraching for curry and laksa to eat nearly everyday 🙂
Tze, Enjoy your holiday in Melbourne and bring more photos back. hahaa… so did you find curry and laksa already? 😀