Seri Muka - Coconut Pandan Layer Cake

Chef's Notes

Ingredient

Palm Sugar – We use a type of palm sugar called gula melaka which gives a rich caramel flavour to the custard. It will also affect the colour of the pandan custard layer, making it a darker rich olive green. You can use light brown sugar or regular sugar if you need, and this will give the custard a brighter green.
Coconut Milk – Look for full-fat canned coconut milk with at least 60% coconut extract which will give you the best flavour and texture.
Pasta Pandan – Look for ‘pasta pandan’ (aka pandan paste) at your Asian grocer or buy it online.
Flour – We use all purpose flour for this recipe. You can substitute with rice flour which is naturally gluten free.


Compress the Rice – Once the rice is cooked, press it firmly into the tray to create an even, flat layer. This will help the base hold its shape and help the custard layer stick to it.
Gently Pour Custard – This avoids extra air bubbles getting trapped in the custard. Pop the Bubbles – If you see bubbles on your custard layer (before cooking), you can use a toothpick or skewer to pop them for a more beautiful presentation.
Cook on Low – Avoid high heat as this can cause bubbles to form in the custard. Be patient and you’ll be rewarded.
Vent the Steam – To avoid condensation forming, make sure there is a gap so that excess steam can escape the cooker. If your steamer has a vent in the lid, that should be enough. If not, wrap a tea towel around the lid to absorb condensation and stop it dripping on the surface of your custard. This will help give you that beautiful smooth surface.To Check Custard Is Cooked – Just like a cake, you can poke a toothpick into the custard and if it comes out clean, it’s done. Let it Cool Completely – Seri muka must be completely cool before slicing or popping into a container for storage. Wet Knife – Use a wet towel to wipe the knife before and after each slice for nice, even edges and to stop the rice from sticking to the blade.
Double Pandan – Add a drop or two of pandan flavouring when cooking the glutinous rice so you end up with two green layers.
Slicing – Slice into squares or diamonds.