Kuih Seri Muka

Name: Blue Butterfly Pea Seri Muka
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Ingredients: 300 gr glutinous rice flour; 100 ml coconut milk; 200 ml butterfly pea flower water; 2 pcs pandan leaves; 1 tsp sugar; ½ tsp salt; 30 gr rice flour; ½ tbsp cornstarch; 120 gr sugar; 60 ml water; 3 eggs; 100 ml instant coconut milk; 200 ml water; ½ tsp salt

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Kuih Seri Muka is a beautiful two-layered Southeast Asian dessert made with sticky glutinous rice and smooth pandan custard. Rich in coconut milk and naturally green from pandan leaves, it’s a sweet, creamy treat that melts in your mouth.

A golden plate of kuih seri muka with butterfly pea flowers and pandan leaves at the back.

Kuih Seri Muka is one of those desserts that looks fancy but feels like comfort food. With sticky rice on the bottom and smooth pandan custard on top, it’s rich, creamy, and naturally colorful thanks to coconut milk, pandan, and butterfly pea flower.

If you’re into glutinous rice desserts like lemper, ketan serundeng, palm sugar wajik, pandan wajik, or even a warm bowl of pulut hitam, this one’s right up your alley—just a little extra dressed up.

Why You Will Love This Recipe

Naturally colored, naturally beautiful – With pandan extract and butterfly pea flower water, this kuih gets its gorgeous hues straight from nature.
Sweet, creamy, and chewy – The combo of silky pandan custard and tender sticky rice is pure textural harmony.
Gluten-free – No substitutions needed—just deliciousness that everyone (even your gluten-free guests) can enjoy.

Recipe Ingredients

Ingredient Notes

Butterfly pea flowers – To get that gorgeous natural blue tint in the glutinous rice, you can use either dried or fresh butterfly pea flowers. Both work beautifully!

Be sure to check out the full recipe and ingredient list below

How to Make Kuih Seri Muka

Step by step process photos of preparing the sticky rice and butterfly pea flower coloring.

STEP 1. Rinse the glutinous rice 2–3 times until the water runs clear. Soak for 1 hour (Image 1). While soaking, steep the butterfly pea flowers in hot water and set aside (Image 2). After soaking, drain the rice and transfer it to a heatproof container. Add 100 ml coconut milk, sugar, and salt (Images 3, 4). Mix well.

Step by step process photos of steaming the sticky rice.

STEP 2. Steam the rice mixture for 30 minutes (Image 5). Once done, stir with a spatula until the coconut milk is fully absorbed (Images 6, 7). Add 1–2 teaspoons of butterfly pea flower water and stir gently (Image 8). Don’t overmix—it’s prettier with blue streaks here and there.

Step by step process photos of getting the sticky rice colored and pressed in a baking pan.

STEP 3. Line a baking pan with banana leaves or parchment paper and lightly grease the sides (Image 9). Press the steamed sticky rice into the pan to form an even layer (Image 10). For extra visual flair, you can drizzle a bit more blue water over the top (Image 11). In a mixing bowl, combine rice flour and cornstarch for the pandan (kaya) layer (Image 12).

Step by step process photos of mixing the eggs and pandan extract.

STEP 4. Add coconut milk, pandan extract, and eggs to the flour mixture (Images 13 – 16). Whisk until smooth.

Step by step process photos of cooking the kaya layer for Kuih Seri Muka.

STEP 5. Cook the pandan mixture over low heat until it just begins to curdle (Images 17–18). Strain the mixture for a silky texture (Image 19). Before pouring, press down the sticky rice layer again to tighten the base (Image 20).

Step by step process photos of making the kaya layer.

STEP 6. Pour the pandan mixture gently over the rice layer (Image 21). Cover the pan with aluminum foil and steam in a preheated steamer for 40 minutes (Image 22). Once done, cool completely before removing from the pan (Image 23). Use a greased plastic knife to slice into neat pieces (Image 24).

Pro Tips

Use good-quality glutinous rice. Old or low-quality rice can turn hard or uneven after steaming. Look for fresh, white grains labeled “sweet rice” or “glutinous rice.”
Don’t skip soaking the rice. Soaking softens the grains and the result is soft, chewy texture. One hour is the sweet spot—don’t rush it!
Coconut milk matters. Use thick, good-quality coconut milk for both layers. The flavor and creaminess really come through.
Keep the blue swirls uneven. When adding butterfly pea flower water, stir just enough to create a marbled effect.
Avoid direct steam. Cover the pan with foil to prevent water droplets from ruining the custard surface. A clean kitchen towel under the lid also helps absorb extra condensation.
Let it cool completely. Don’t rush the cooling time. The kuih needs to set fully before cutting. Chill it in the fridge if needed, then slice with a greased knife for clean edges.
Use a plastic knife or lightly oiled blade. This helps avoid sticky, messy cuts—and makes your cake slices neatly cut!

How to Serve

Kuih Seri Muka is best served slightly chilled or at room temperature, when the glutinous rice is tender and the pandan custard has that perfect, silky bite.

Pair it with a warm cup of lemongrass pandan tea or a vibrant butterfly pea flower tea or latte.

Serve Kuih Seri Muka alongside other traditional treats like pandan serabi, or kue apem. Pandan-based kuih like serabi or kue lumpang keep the flavor theme going strong.

FAQs about Kuih Seri Muka

What is Kuih Seri Muka made of?

Kuih Seri Muka is a traditional Malaysian dessert made with two layers: a base of glutinous rice and a top layer of pandan custard. Both layers are rich in coconut milk, giving it a creamy and fragrant flavor.

Can I make Kuih Seri Muka without eggs?

Yes, you can substitute eggs with cornstarch or use a vegan custard alternative, though the texture will be slightly different—firmer and less creamy.

Can I use blue pea flower for the custard layer instead of pandan?

You can, but blue pea flower has no flavor—only color. Pandan gives the custard its signature aroma and taste, so if you want both color and flavor, stick to pandan or combine them creatively.

A golden plate of kuih seri muka with butterfly pea flowers and a few slices more on a white plate.

Storage

This dessert is best consumed fresh on the day it is made because it contains coconut milk. However, if you have some leftover, you can keep it in an airtight container in the refrigerator for up to 3 days.

You can consume it right away from the chiller or steam it for 10 minutes before serving. It can be served cold or warm.