Dainty Nyonya Kueh Seri Muka Perfect For Teatime

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The British may be a lot of things but they certainly do know how to enjoy life. Among all the other things that the British has brought with them during their rule here in Malaysia (then, known as Malaya), one of the most British habits that we have taken, assimilated and kept is the culture of teatime.
Besides the tea and the delicate fine bone China, we, Malaysians do teatime quite differently. Instead of indulging with light finger sandwiches and subtly-flavoured tea cakes, we dine on bite-sized kueh, rich in strong flavours like coconut milk, pandan and gula melaka. One of the must-have teatime kueh is the Kueh Serimuka.
Feel Pretty in Every Bite Kueh Seri Muka or ‘Pretty Face’, in its literal English translation is a popular Nyonya Kueh that comprises of two layers of different colours and flavours. The top layer is traditionally made of green pandan custard while the bottom layer is made of tightly packed glutinous rice, shaped into small rectangles.
The glutinous rice layer is usually white, but sometimes, like in the recipe I am sharing today, is mixed with some butterfly pea extract in order to make it more attractive and elegant. Maybe that’s why it’s called Kueh Seri Muka. You can’t help but feel pretty just by looking at it.
Married with a Sweet Note Before, Nyonya kuehs are usually served during weddings since they signify happiness and prosperity showered towards the happy couple. In addition, these kuehs are usually coloured with vibrant, bright colours in honour of the auspicious day. Another interesting fact is, the complex flavours of the Nyonya kueh; sweet, sour and salty, which you can taste in just one bite, symbolizes the ups and downs the newly weds will go through in life as well as to tell them that with every sorrow, there will be happiness. Such beautiful sentiments, these Nyonyas!
Anyhow, that was the thing in the past. Today, Nyonya kuehs, including the pretty Seri Muka is eaten as dessert or afternoon snack or whenever you just feel like having something sweet.
Ingredients:

a) Bottom Layer
450g glutinous rice300ml thin coconut milk, 150ml coconut milk + 150ml water100ml thin coconut milk (for 2nd steaming time)2 tbs of castor sugar2 tsp salt300ml pandan juice, blend 30 pandan leaves with 1 cup water, extract and sieve the juice, excess pandan juice can be stored in the refrigerator for 2 weeks b) Blue Dye Colouring
225g of glutinous rice20 butterfly pea flower2 cups of water
c) Top Custard Layer

300ml thick coconut milk (fresh coconut if possible)3 large whole eggs180g castor sugar300ml pandan juice, blend 30 pandan leaves with 1 cup water, extract and sieve the juice, excess pandan juice can be stored in the refrigerator for 2 weeks60g plain flour30g corn flour
Method:
a) Glutinous Rice Layer
Soak the remaining half portion of the 225g of glutinous rice in water for 2 hours. Do not cover or soak too long as it will ferment.Prepare and place banana leaves on 2 separate steaming pans.In a bowl, combine the first portion (300ml)of coconut milk and salt. Mix and divide it into half. These halves will be used to steam the glutinous rice and the one dyed with the butterfly pea extract.Place both portions of glutinous rice in the pans and insert the pandan leaves randomly in between. Bring water in the 2 steamers to a boil and steam both glutinous rice over high heat for 25 minutes or until cooked.Remove the steaming pans and fluff up the rices with a pair of chopsticks. Place and combine both rices in the pans and flatten it with a spoon or hands to compact it.  Pour in the second portion (100ml) of coconut milk.  Steam for another 10 minutes.
b) Custard Layer
Mix all of the ingredients and strain it, cook in a double boiler until mixture thickens slightly but still runny enough to pour through a sieve.Remove the pans from the steamer and use a sieve to pour in the egg mixture onto the steamed rice.Steam the custard layer on medium low heat for 30 to 40 minutes. Place an aluminum foil loosely on top of the pan so that the water from the steamer will not drip into the pans.9. Cover the top of the pans in order to prevent cracks forming on th custard layer. Once cooked, leave to cool completely before cutting and serving. 
So Easy, So Satisfying! Nothing beats the satisfaction you feel after successfully trying out an easy recipe, right? Nyonya kuehs are very delicate and require careful preparation. However, it does not take much ingredients to prepare such decadent sweetmeats. Even the well-loved victorian sandwiches cannot compete with the Seri Muka!
If you love this recipe and would want to try more recipes of Malaysian favourite dishes and sweet treats, follow Butterkicap on Instagram, Twitter and Facebook when you want to try out delicious Nyonya recipes by yours truly easily. If you have anything you’d like to ask about the dishes you have tried, feel free to slide into my DM @justinescakesandkueh
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