How to make Seri Muka with Blue Butterfly Powder (Vegan) ?
Seri Muka (also known as Kuih Salat) literally means beautiful face in Malay. A two-layered steamed concoction of glutinous rice forming on the bottom and silky smooth pandan custard on top (hence the green colour). It's heady with the flavour of coconut milk and remains a Peranakan all-time favourite sweet kuih (the word "kuih" means Cake in Malay). Coconut milk is a key ingredient in making this kuih. It is used to impart a creamy taste when cooking the glutinous rice and making the custard layer.
In 2009 the Malaysian Department of National Heritage declared Seri Muka one of Malaysia's Top 100 heritage foods and drinks. Seri Muka is a dish that dates back to Peranakan* days (please refer to notes below and information from Nasi Kerabu by Jackie M in our earlier article).
OMG! You've just changed "the National Heritage dish" Lisa Lee Allerton! Look how lovely this Royal Blue Seri Muka - Yum Yum! And you've combined two kuehs - Seri Muka and Kueh Talam (more in a later Blog on Blue Kueh Talam). Lisa is an Entrepreneur Extraordinaire - lots of experience in Marketing although she likes to call herself "Jane of all Trades, Mistress of None" - for which we do not agree at all. Lisa resides in Sydney with her husband, Steve.
To honour tradition, most Kueh Seri Muka makers by pounding fresh Pandan leaves to extract their vibrant green color and fragrant juice. However, for a quicker and cleaner alternative, you can easily substitute with our Pandan Powder or combine it with Pandan Liquid Extract for an equally authentic flavour.
For a creative twist, Lisa decided to reimagine this classic dessert by making a Blue Seri Muka using our Blue Butterfly Pea Powder. Not only did it save her the effort of pounding leaves in a mortar, but it also added a stunning pop of color to the dish. Sometimes, innovation can breathe new life into tradition! 🍃💙✨
Royal Blue Kueh Serimuka recipe - Enjoy!
INGREDIENTS
Base
*25 grams tapioca flour
*450 ml thick coconut milk
*25 grams rice flour
*25 grams of mung bean
*1 tablespoon of sugar
*½ tsp salt
Glutinous rice Topping *2 tbs cornflour *2 tsp rice flour *1 cup full cream milk *¾ cup sugar *1 tsp vanilla bean paste *270ml coconut cream
Alternatively, go classic with Pandan Serimuka and enjoy its timeless flavor! Here are two versions of the recipe to try:
Homemade Pandan Kueh Serimuka: A traditional take on this beloved dessert. Check out the recipe here: Homemade Pandan Kueh Serimuka
Pandan Serimuka (Pretty Face): A beautifully layered version that’s as pleasing to the eye as it is to the palate. Find the recipe here: Pandan Serimuka (Pretty Face)
Whether you prefer the classic or a visually stunning twist, these recipes are sure to delight. Happy cooking! 🍃💚✨
METHOD:- (1) Wash and soak rice for at least three hours or overnight. (2) Drain and mix in coconut milk and salt. (3) Steam for 30 minutes.
(4) Let cool and rests for 10 minutes and than press the rice into a 8" pan square pan (5) Using a piece of plastic wrap, press rice down to compress slightly and form the base.
(6) Combine all custard topping ingredients except for coconut cream. (7) Stir over medium heat until very thick, whisking continuously. (8) Add coconut milk and emulsify.
(9) Add the Blue Butterfly Powder and stir well (10) Spread custard topping onto compressed rice base. Steam for 15 minutes. (11) Cool and slice into diamonds.
(12) Serve with a pot of hot or warm Blue Tea or Turmeric tea and enjoy the moment.
Photos courtesy of Lisa Lee Allerton
If you’ve created something new or have an existing Blue Recipe you’d love to share, we’d be thrilled to feature you! Whether it’s a unique twist on a classic dish or an entirely new creation using our Blue Butterfly Pea products, we’re always excited to showcase innovative ideas.
Please write to us at info@mybluetea.com.au with your recipe, photos, and a little about your inspiration. We can’t wait to see what you’ve cooked up! 🦋💙✨ #BlueRecipes #FeatureYou #MyBlueTea
Pro Tips for the Perfect Royal Blue Seri Muka:
Avoid Refrigeration: Do not refrigerate unless you’re prepared to re-steam it afterward, as chilling can alter its texture.
Cool Completely: Let the Royal Blue Seri Muka cool down entirely before cutting to ensure clean, neat slices.
Cut with Care: Use a plastic knife or wrap a regular knife in cling wrap (Gladwrap) before cutting. This prevents jagged edges and keeps your Seri Muka looking picture-perfect!
Follow these tips to achieve a flawless, Instagram-worthy dessert every time! 🦋💙✨ #SeriMukaTips #PerfectSlice #RoyalBlueDessert
Source -
Peranakan Chinese or Straits-born Chinese are the descendants of Chinese immigrants who came to the Malay archipelago including British Malaya (now Malaysia and Singapore, where they are also referred to as Baba-Nyonya) and Dutch East Indies (now Indonesia; where they're also referred as Kiau-Seng) between the 15th and 17th centuries.