Green Tea Seri Muka: A Luscious Kuih That Will Have You Writing Poetry

Do you love Seri Muka Kuih? If you are reading this recipe, this confirms the depth of your devotion. In the Malay language, seri muka translates to “pretty face”.  This classic dessert has graced the tables of Malaysian families for centuries. The tender texture of glutinous rice and reliable richness of the pandan green custard is a staple for many. Here at Butterkicap, we like to take the occasional break to sample a slice of something indulgent – and this dessert is a firm and absolute favourite.

Popping a little green tea powder into your Seri Muka may sound new-fangled – what’s wrong with pandan juice, we hear you cry? Well, green tea powder is the surprising new best friend you never knew you had. Although its roots lie in Japan, like so many once little-known Asian ingredients, this humble hero had a slow path to prominence. Today, green tea is classified as one of the world’s best superfood for optimal health.

Our own version of Seri Muka kuih harks back to this dessert’s Malaysian roots.  Accordingly, we hope to add a dash of excitement to this classic recipe by blending some green tea powder into this popular favourite, typically made from santan, eggs, salt, sugar, pandan, kaya, flour and pulut rice. After some experimentation, we are pleased to say, it worked beautifully! Naysayers and non-believers, you can rest easy, this kuih will rise to meet your expectations. Selamat menjamu selera!


Green Custard

  • 100g (3/4 cup) flour
  • 6 g (3 teaspoons) Fulleaf Tea green tea powder (6 grams)
  • 135 g (3/4 cup) of sugar
  • 288g (2 1/4 cup) of fresh santan or coconut milk
  • 3 small eggs
  • 1/4 teaspoon salt

Pulut Rice (aka Glutinous Rice)

  • 1 1/4 cup glutinous rice – soak for one hour
  • 230g (1 teaspoon) salt
  • 230 g (1 cup) santan
  • 8-inch tray (21 cm deep)


Let’s Start with the rice base

1. Spread pulut rice in a tray.

2. Add 1 tsp salt to santan and stir.

3. Pour santan mix over rice. The level of santan should be just over the surface of the rice

4. Steam pulut rice for 25 – 30 minutes. Remember to close the lid of your steamer.

5. Take the tray out of the steamer. Press down the sticky rice.

Wear gloves and use a spatula to gently press the pulut rice so that it becomes compact.

Now on to the top green tea layer:

6. Add 1 tablespoon hot water to the green tea powder and mix.

7. In a bowl, add flour, sugar, egg, salt, tea and coconut milk.

8. Mix well.

9. Sieve mixture to remove any lumps of flour.

10. Pour it all over steamed pulut rice.

Pour green custard mix to cover all of the pulut rice.

11. Let it steam again for 25 minutes.

Put the lid back on and let it steam.

12. Take it out of the steamer. Let it sit for 1 hour.

Does that look like green tea leaves on the surface?

13. Cut into diamond shapes.

Use a knife to cut it into classic diamond or rectangle shapes.

14. Serve. It tastes best when eaten fresh!

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