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Purple Sweet Potato Kuih Seri Muka
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Recipe

16 INGREDIENTS • 20 STEPS • 5HRS 40MINS

Purple Sweet Potato Kuih Seri Muka

Purple Sweet Potato Kuih Seri Muka is a variation of the traditional Malay Nyonya Kuih Seri Muka. This steamed kuih is such a pretty sight, with marbled blue-white colored glutinous rice topped with a purplish coconut egg custard layer. Not only does it look great, but it also tastes amazing too, filling your mouth with the best of the creamy coconut and earthy purple sweet potato flavor. A must-try kuih recipe!
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Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
Purple Sweet Potato Kuih Seri Muka is a variation of the traditional Malay Nyonya Kuih Seri Muka. This steamed kuih is such a pretty sight, with marbled blue-white colored glutinous rice topped with a purplish coconut egg custard layer. Not only does it look great, but it also tastes amazing too, filling your mouth with the best of the creamy coconut and earthy purple sweet potato flavor. A must-try kuih recipe!
5HRS 40MINS
Total Time
$0.52
Cost Per Serving
Ingredients
Servings
16
us / metric
Glutinous Rice Layer
Glutinous Rice
1 1/2 cups
Blue Pea Flowers
50
Blue Pea Flowers
Coconut Milk
2/3 cup
Coconut Milk
Water
10 tsp
Water
Salt
1 tsp
Pandan Leaves
2
Pandan Leaves
knotted
Oil
as needed
Oil
for oiling the pan
Purple Sweet Potato Custard Layer
Water
1/4 cup
Water
Coconut Milk
3/4 cup
Coconut Milk
Rice Flour
7 tsp
Rice Flour
Egg
2
Eggs, lightly beaten
Nutrition Per Serving
VIEW ALL
Calories
182
Fat
5.5 g
Protein
3.2 g
Carbs
30.2 g
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Purple Sweet Potato Kuih Seri Muka
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Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

Author's Notes

Makes one 7-inch pan.

When cooking the batter (top layer), stir continuously over low heat until the custard starts to thicken so that the cooked custard will not be too soft or mushy. Do not use high heat as it will make the custard lumpy and has a burnt taste if not careful.

Pour the thickened custard onto the glutinous rice while it is still hot and moist. Otherwise, the two layers will not stick well. If the glutinous rice is already cooked but the custard is not yet ready, add a little water to the glutinous rice and continue to steam over low heat. This will keep the rice warm and moist. Also, be sure to pour the custard mixture gently over the glutinous rice to prevent bubbles from forming. The bubbles can also cause an uneven surface.

The coconut milk for the glutinous rice should be just enough to cover the rice and not too thick. Otherwise, it will affect the stickiness of the glutinous rice and both layers will not stick well.

To achieve a smooth surface for the kuih, we need to use low heat to slowly steam it. Leave a little gap on the steamer to allow steam to circulate so that the water does not drip back onto the kuih. Alternatively, can cover with cling wrap to prevent steam from dripping onto the surface.
Cooking InstructionsHide images
step 1
Place the Blue Pea Flowers (50) in a saucepan and add water. Bring to a boil. Simmer for a few minutes and then turn off the heat.
step 2
Steep for 10 minutes. Strain to extract the indigo blue coloring. Set aside.
step 3
Wash the Glutinous Rice (1 1/2 cups). Soak 1/3 with the blue coloring and the remaining glutinous rice with clean water. Soak for at least 4 hours or if time allows, overnight.
step 4
After 4 hours or the next day, drain both of the soaked glutinous rice. The one soaked in blue pea coloring should be stained blue.
step 5
Mix the Coconut Milk (2/3 cup), Water (10 tsp), Salt (1 tsp), and Granulated Sugar (1 Tbsp) together in a measuring cup.
step 6
Place the drained glutinous rice in a steaming tray. Pour the coconut milk into the steaming tray topped with the Pandan Leaves (2).
step 7
Prepare a steamer and steam the glutinous rice over medium heat for 30 minutes. After 20 minutes, open the steamer and fluff the rice a bit. Cover and continue to steam for another 10 minutes.
step 8
Remover rice from the steamer. Fluff up the rice again and mix together the white and blue colored glutinous rice to produce a marble effect.
step 9
Prepare a 7-inch square pan. Oil (as needed) the base and sides of the pan.
step 10
Transfer the cooked glutinous rice into the prepared oiled pan. Level the surface, covered with a banana leaf (whitish-green side down), and press down firmly to compress the rice. Set aside in the steamer while we prepare the custard layer.
step 11
Peel the Purple Sweet Potato (1 cup) and cut into cubes.
step 12
Steam the sweet potato cubes. Once steamed and soft, mash into a paste.
step 13
Place 150 g of mashed purple sweet potato into a bowl. Add in Water (1/4 cup) and Coconut Milk (3/4 cup). Mix well.
step 14
Then, add in All-Purpose Flour (1/2 cup), Rice Flour (7 tsp), and Corn Flour (8 tsp). Mix to combine everything to form a batter. Sift the batter into a pot.
step 15
In another bowl, crack Eggs (2) and add Granulated Sugar (1/2 cup). Whisk together.
step 16
Pour the egg mixture into the sifted batter and whisk until a smooth batter is formed.
step 17
Cook the batter over low heat. Stir continuously and cook till custard starts to thicken. We are done making the custard layer.
step 18
Pour the purple sweet potato custard into the still warm glutinous rice layer, give it a little tap (for air bubbles), and remove bubbles on the surface if any.
step 19
Place the steaming tray on a ready steamer and steam over medium to low heat for another 30 minutes.
step 20
Remove the kuih from the steamer and allow it to cool completely before cutting it into pieces. Serve at room temperature as a dessert or for an afternoon snack.
step 20 Remove the kuih from the steamer and allow it to cool completely before cutting it into pieces. Serve at room temperature as a dessert or for an afternoon snack.
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Tags
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Dairy-Free
Comfort Food
Snack
Shellfish-Free
Vegetarian
Dessert
Potatoes
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