Kue seri muka

Kue seri muka is a traditional Indonesian and Malaysian dessert. It is a type of kue, or traditional cake, that is popular in both countries. The name "seri muka" translates to "pretty face" in English, which is a reference to the dessert's attractive appearance.

Ingredients and Preparation

Kue seri muka is made from two layers. The bottom layer is made from glutinous rice, which is soaked overnight and then steamed. The top layer is a green custard, which gets its color from pandan leaves. The leaves are blended with water to extract the juice, which is then mixed with coconut milk, sugar, and cornflour to create the custard. The custard is poured over the steamed rice and then the dessert is steamed again until the custard is set.

Cultural Significance

Kue seri muka is often served during special occasions and celebrations, such as Eid al-Fitr, the end of Ramadan, and Chinese New Year. It is also a popular choice for afternoon tea or as a snack. Despite its association with special occasions, kue seri muka is also commonly sold at street markets and food stalls, making it a part of everyday life in Indonesia and Malaysia.

Variations

There are several variations of kue seri muka, including versions that use different flavors for the custard layer. Some versions use durian or mango instead of pandan, while others add additional ingredients like jackfruit or corn kernels. There is also a version called kue salat, which uses a blue color for the custard layer instead of green. The blue color is obtained from the butterfly pea flower.

See Also

• List of Indonesian desserts
• List of Malaysian desserts
• Kue

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