Seri muka kuih

1. Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
2. Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
3. Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
4. Steam for 30 minutes.
   30 minutes
5. After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
   30 minutes
6. Steam for another 10 minutes.
   10 minutes
7. Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
8. Add eggs and whisk well then strain into a medium sized metal bowl or pot.
9. Place pandan mixture over simmering water (double boiler or bain-marie)
10. Stir continuously and cook till custard starts to thicken. (15 minutes)
    15 minutes
11. Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
    30 minutes
12. Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.