Malaysian · dessert
Kuih Seri Muka (Glutinous Rice with Pandan Custard)
Kuih Seri Muka (Glutinous Rice with Pandan Custard) reads sweetness 5.6, sourness 4.7 and richness 4.6 on Palate's 0–10 flavor X-ray — a Malaysian dessert, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 6.3 / 10
- Sour & Bright — 5.3 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 1.8 / 10
The measured notes (of 18)
Sweetness 5.6 · Sourness 4.7 · Richness 4.6 · Nutty 3.7 · Salinity 3.7 · Fruity 2.3 · Earthy 2.1 · Citrus 2.1 · Umami 2.0 · Floral 1.8 · Funk & Ferment 1.5 · Marine & Briny 1.0 · Bitterness 0.7
What's in it (8)
- 2 cups glutinous rice
- 1 cup coconut milk
- 1/2 tsp salt
- 1/2 cup pandan juice
- 3 eggs
- 1/2 cup sugar
- 2 tbsp tapioca starch
- 3 pandan leaves
Time & effort: about 1 hr (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 235.4 kcal, 4.7 g protein, 6.9 g fat, 39.6 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (2 steps)
- Steam glutinous rice cooked with coconut milk and salt until just cooked in a greased tray.
- Whisk pandan juice, eggs, sugar, coconut milk, and tapioca into a custard, pour over the rice layer, and steam again until the custard sets firmly.
Dishes with a similar flavor shape
- Dadar Gulung (Green Coconut Crepes) — Indonesian
- Tub Tim Grob (Water Chestnut Rubies) — Thai
- Putu Mayam (Rice Flour String Hoppers) — Malaysian
- Kuih Lapis (Steamed Layered Cake) — Malaysian
- Sago Gula Melaka (Sago Pudding with Palm Sugar) — Malaysian
Keep reading: what sweetness, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.