Blue Butterfly Pea Kuih Seri Muka

Kuih Seri muka is a steamed sweet dessert from Asia countries. It consists of two layers, one with glutinous rice and another layer is custard made of coconut milk and egg.

Origin of Kuih Seri Muka

This dessert is very popular in Malaysia, Indonesia, and Thailand. It originates in Malaysia and spread to the neighboring countries.

The original recipe is made from pandan extract for the coconut milk custard layer and plain glutinous rice at the bottom. There are other variations with butterfly pea flower or just plain custard.

In 2009, Malaysian claimed it as one of the 100 Malaysian heritage food and drinks.

Variations

There are many versions for the coconut milk layer. You can make it with coconut sugar, thus the color will be brown. If you use regular sugar, the color will be yellow from the egg.

Here is a simple recipe I developed on my own using butterfly pea flower. In my backyard, my butterfly pea flowers are so abundant I have to pick them everyday and dry them. I usually keep the dried flowers in a closed container for later use.

The dried butterfly pea flower can be used in many baking products for example bread, cake, traditional desserts, or drinks like Butterfly Pea Latte.

As always, I reduced the sugar to the minimum, just enough to make it sweet enough as a dessert.

Kuih Seri Muka Recipe

Glutinous Rice Layer

• 300 gr glutinous rice flour
• 100 ml instant coconut milk
• 200 ml butterfly pea flower water
• A few pandan leaves
• 1 tsp sugar
• ½ tsp salt

Custard Coconut Layer

• 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

How To Make Kuih Seri Muka

1. Wash clean the glutinous rice flour. Soak them for 1 hour.
2. After 1 hour, drain the water. Put the sticky rice in a rice cooker. Add 100 ml coconut milk. Afterwards, add 200 ml butterfly pea flower water.
3. For butterfly pea flower water, you need to boil it first. The more flowers you use, the darker the blue color. It is up to your preference.
4. If you choose to make the glutinous rice layer white, substitute the butterfly pea flower water with plain water.
5. Stir well with a spatula to mix thoroughly. Add some pandan leaves.
6. Start cooking the rice in the rice cooker. Half the time set, you need to stir the rice with a spatula.
7. While waiting, let’s make the coconut milk layer.
8. Put in rice flour in a bowl. Add cornstarch, sugar, and salt. Pour in the water.
9. Stir well with a spatula. Add coconut milk. Pour in 200 ml water.
10. Add the eggs into the mixture. Mix well with a whisk.
11. Sieve the mixture to get a smooth texture.
12. The sweet sticky rice should be ready by now. Stir the rice well. Take out the pandan leaves.
13. Prepare 16×16 cm baking pan, grease and line with baking paper.
14. Put in the cooked sticky rice at the bottom. Press evenly.
15. Pour in the coconut milk mixture. Knock the pan a few times. Cover the top with aluminum foil.
16. Steam with low heat for 40 minutes.
17. After 40 minutes, take out the cake and let it cool completely. Cut to your desired size. Enjoy!

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.

FAQs (Frequently Asked Questions)

Q: Can I use artificial blue coloring instead of Blue Butterfly Pea?

A: While you can use artificial blue coloring for a similar visual effect, doing so would diminish the natural benefits and unique flavor that Blue Butterfly Pea.

Q: How do I ensure my custard layer sets perfectly?

A: Achieving a perfect custard layer requires careful monitoring of the steaming process. Keep the heat to medium and use a timer to watch the steaming time.

Q: Can I use other types of rice for this recipe?

A: Glutinous rice is the only type of rice that can be used for this dessert. Its sticky and cohesive texture make it ideal with the custard layer.

Conclusion

Seri Muka is a traditional dessert from Malaysia that is also popular around the neighboring countries. The unique two-layer texture is a blend of taste and aesthetics.

Try this recipe to experience this traditional culinary delight! Feel free to experiment on on both layers.

If you like dessert made of coconut milk, you can also try Purple yam steamed cake or Kue lumpang.