Seri Muka

Seri Muka is a traditional Malaysian dessert that is popular in both Malaysia and Indonesia. It is a two-layered dessert with a glutinous rice layer at the bottom and a green custard layer made from pandan leaves on top. The dessert is sweet and creamy, often served during festive occasions and as a tea time snack.

Ingredients

The main ingredients of Seri Muka are glutinous rice, coconut milk, sugar, pandan leaves, and eggs. The glutinous rice is soaked overnight and then steamed until it becomes sticky and firm. The green custard layer is made by blending pandan leaves with water to extract the juice, which is then mixed with coconut milk, sugar, and eggs to form a custard.

Preparation

The preparation of Seri Muka involves two main steps. First, the glutinous rice is cooked and then pressed into a pan to form the bottom layer. The pandan custard is then prepared and poured over the rice layer. The dessert is then steamed until the custard layer sets. Once cooled, it can be cut into squares and served.

Cultural Significance

Seri Muka is a popular dessert in Malaysia and Indonesia, often served during festive occasions such as Eid al-Fitr, Chinese New Year, and Diwali. It is also a common offering at traditional Malay weddings and other ceremonial events. The dessert's vibrant green color, derived from the pandan leaves, is symbolic of nature and fertility in Malay culture.

Variations

There are several variations of Seri Muka, including those that incorporate different flavors into the custard layer such as durian, mango, and jackfruit. Some versions also use black glutinous rice for the bottom layer, resulting in a dessert known as Pulut Hitam Seri Muka.

See Also

• Malaysian cuisine
• Indonesian cuisine
• Pandan (plant)
• Glutinous rice

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