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Kuih Serimuka-Glutinous Rice With Pandan Custard Layer

Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I would suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!

Kuih Serimuka-Glutinous Rice With Pandan Custard Layer


Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 ml Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 g Sugar

9 inches round tray
A piece of Banana leaf or an aluminum foil


To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.

Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.

Return the rice layer to the steamer. Continue to steam for another 10 minutes.

To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.

Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.

Allow the kuih to cool completely and slice to serve.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.


  1. These are so beautiful! Looks like something I would like to try :)

  2. Looks delicious. As always your photos are a credit.

  3. omg!!! i lovelovelove this!!! now i can make it on my own! HEART!!

  4. One of my fav Malaysian kuih and I especially love the custardy topping.

  5. Wow this is one of my favourite!! Thanks for sharing!

  6. Is the water in the glutinous rice layer ml or grams??

  7. @Anonymous: The water is in ml. I have just amended the recipe. Thanks :)

  8. Hi Angie!Your blog is beautiful!I'm so happy to see so many Malay recipes!!I tried this cake for the first time last weekend and it was lovely! :D

  9. @Maria: Glad you like the cake and thanks for the compliments.

  10. Hi Angie,

    Yummy looking kuih. I love to try the recipe. Unfortunately I cannot get pandan leaves here. A friend gave me a bottle of pandan essence. I wonder if I can substitute the pandna juice with the essence. If so, how much so I use? Any idea?
    Appreciate any input.


  11. @LF: I have never use pandan essence in my cooking. Perhaps you can try adding 1 tsp and replace the 150 ml pandan juice with water. If the color is not green enough then add some green coloring, one drop at time before the custard mixture thicken.

  12. Love this love this love this!

    I miss all those kuih in Malaysia so much! :)

  13. I've just made this today and it turned out ok despite the fact that I haven't steamed stuff before! Thanks for sharing this beautiful recipe!

  14. Thanks so much for sharing this recipe, coz it really is the way i like it. I've searched and tried so many recipes from the net but some are just not good. Yours has the right amt of sweetness, so i didn't hv to tweak it. I'm going thru my Msian kuih craving stage now. Been away for too long already. Next in the list is Kuih rengas and kuih lapis. :)

  15. What type of water bath is it and how do you use?

    1. You can fill bottom of a pot with water, then bring the water just to a boil. Reduce the heat and top with a mixing bowl filled with custard mixture.


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