❓❓❓How to make pandan layer smooth like baby's skin? My rice falls apart!!! How do I cut kuih seri muka? 🤔Get the answers to your questions and more here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ FREE pdf to print, so you don't touch your gadgets with your oily fingers! 😉
I'm a professional chef and i come here to learn food from my heritage. I can cook french, italian and any western no problem but it's a sad case that i don't know much about my childhood food & kuehs. Thank you Grace! ps: You're so beautiful and amazing :)
You're a joy to watch. So natural and so cheerful always. I love nyonya food as I have grown up with it, but never had a chance to learn, until i discovered you. Thank you for all the recipes and your hard work! Much love from a Bruneian fan!
Definitely! I love cooking for my family so I'm always looking for authentic Asian delicacies they will enjoy.. Will post some pics if I have a chance to!
Interesting....Mukha or Muka is means also face in Filipino (Tagalog dialect). I enjoy eating Peranakan Cuisine when I used to visit Singapore frequently. Nasi Goreng, Char Kway Teow, Nasi Ayam...are a few of my faves.
yeah pinto or pintu also means door in Filipino :) last time a twitch streamer that I support and follow made Char Kway Teow for me and I think she got the recipe from your website, here's her stream video www.twitch.tv/videos/156179206
You can also gently cook the custard layer in a mixing bowl over simmering water (bain marie) to avoid over cooking it! I've used this method and it worked very nice! Now i want some seri muka mmmm
I tried some of your recipe, I started from kuih bahulu..It was so beautiful, I've make it for few times, it become the favourite snack for my family and friends, some of my friends did I ask me where I get the recipe from? then I tried the Kuih siput, your recipe was so helpful.. My husbnd love kuih seri muka and I'm so excited to make it.. I feel so glad that you uploaded this recipe here..Thank you so much Grace for all the beautiful recipe
Thank you Adni :) I bet you will love this recipe as well. Do send us a photo if you do try this recipe or other recipes on our website. It will be sooo helpful. Are you also subscribed to our newsletter? We will continue uploading the recipes and you will be notified each time we do so :D
Someone referred me to this and it looks so good I'm going to try making it. Never had it before but I've had other desserts with those ingredients. Thanks
I think they are thickening agent. You can ask recipe specific questions here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ Oh, before making this, remember to go through the tips ok. ;) - Admin
In the U.S., we cannot get fresh pandan leaves, only frozen. Will the frozen work as well especially during the pureing process with the stick blender. This recipe looks wonderful.
Love your videos and specially the way you speak.... 😍 can we make this kueh without eggs? I am a vegetarian and also not a Malaysian or Indonesian or Singaporean and also don't eat eggs .... but just tasted this kueh without eggs....someone sent this to my place in India........how do I make it without eggs? She guarded the recipe and I want to make some myself. If you could share a recipe of this kueh without eggs. Please.....
I used rice flour as per your instructions and the custard failed to firm up although I steamed it for an hour. Then I looked up other you Tube demos and I see that plain flour is recommended.
Plain flour gives a texture that is more stiff. Rice flour makes the kuih soft. That brings out the creamy custard texture. The custard doesn't firm up by only steaming. Try to cook it longer. You can see other successes by our community here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ we've provided tips for troubleshooting as well.
I was wondering how to store the cake if there are leftovers -> Problem: the rice layer gets hard. How can i avoid that? Besides that: Thanks for the great Video! Very helpful! :)
Two questions please: Can ordinary rice (overcooked a little to give that sticky effect) be substituted for glutinous rice. What amount of Stevia sugar is required to substitute sugar for diabetics.
You will need to soak the glutinous rice with the pea flower water as explained in the pulut tai tai recipe here (Step 1): www.nyonyacooking.com/recipes/pulut-tai-tai~HywZuPiPzc-X
Hi, can you please another kueh that doesn't have glutinous rice at bottom, the one with white top/bottom?? I don't know what the name is but I love that one. Love from Malaysia
Tepung pelita is totally different kuih. The one without glutinous rice but made with flour is called kuih Talam or to be exact kuih Tepung Talam (since kuih Talam has a lot of varieties)
As long as it tastes great ;) Thanks for trying it out!! Send us a pict on the website, that would be really helpful. You can only keep it for 24 hours unrefrigerated. More on this and how to store on the website: www.nyonyacooking.com/kuih-seri-muka/
Came across ur channel recently. And fall in love with the clear, systematic guide thru. I've seen a few and fall in love with what I've seen. And love u too. Keep on cooking! :D
I think i know why it has that name: everytime you bite it, your face lits up. That's the only explanation, for me at least... Starting to prepare it now.
Apologies. We updated the website recently and have directly linked the ingredients needed to the individual steps. The recipe has been adjusted accordingly. Hope it helps.
Kueh basah slalu gunakan pisau atau pemotong plastik mudah licin rengan tidak melekat dan tidak mencalarkan loyang .Pandan memang memberi aroma kpd kueh kueh melayu,namun warna juga memain kn peranan supaya nmpak lebih menarik dan lebih menyelerakn.kueh kelihatan pucat tidak menarik dan kurang menylerakan.Kenapa warna nya hijau dan kenape namanya sholat(puteri sholat) sebab sholat itu sembahyang dan warna hijau itu lambang Islam makanya nama kueh tersebut ada kaitanya denganrupa dan warna.Ramai yg tidak ketahui.oleh itu jangan dihilangkan rupa dan keaslianya
![Glutinous Rice with Coconut Jam | Pulut Tai Tai | Pulut Tekan [Nyonya Cooking]](http://i.ytimg.com/vi/W_QEPWpN_eY/mqdefault.jpg)
![Glutinous Rice with Coconut Jam | Pulut Tai Tai | Pulut Tekan [Nyonya Cooking]](/img/tr.png)
![Kuih Koci Black Glutinous Rice | Kue Bugis Ketan Hitam | Kuih Koci Pulut Hitam [Nyonya Cooking]](http://i.ytimg.com/vi/WgdZsf9hjHc/mqdefault.jpg)
![Rose Flavoured Sago Cake | Kuih Sago Rose | Bronok | Kuih Sagu [Nyonya Cooking]](/img/n.gif)
❓❓❓How to make pandan layer smooth like baby's skin? My rice falls apart!!! How do I cut kuih seri muka? 🤔Get the answers to your questions and more here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ FREE pdf to print, so you don't touch your gadgets with your oily fingers! 😉
Nyonya Cooking Was I
Always stole the culture and traditions malay...like copycat melayu culture..very embrrasing and annoying...🙊😵😳
Love it that she doesn't add neon green. Natural looking green from pandan. Thank you, grace.
I'm a professional chef and i come here to learn food from my heritage. I can cook french, italian and any western no problem but it's a sad case that i don't know much about my childhood food & kuehs. Thank you Grace!
ps: You're so beautiful and amazing :)
You're a joy to watch. So natural and so cheerful always. I love nyonya food as I have grown up with it, but never had a chance to learn, until i discovered you. Thank you for all the recipes and your hard work! Much love from a Bruneian fan!
Oh thank you so much Victoria :) I hope you'll join us soon on the website by submitting some recreations of yours!
Nyonya Cooking j
Definitely! I love cooking for my family so I'm always looking for authentic Asian delicacies they will enjoy.. Will post some pics if I have a chance to!
Can I keep the balanced in the fridge , do I need to steam after remove from the fridge?
0:06
My favourite kueh....mesti ingat Malaysia bila makan kueh ni kan???
I saw this in "Little nyonya"and i was amazed 😍
Interesting....Mukha or Muka is means also face in Filipino (Tagalog dialect).
I enjoy eating Peranakan Cuisine when I used to visit Singapore frequently. Nasi Goreng, Char Kway Teow, Nasi Ayam...are a few of my faves.
Ah ha! I learned a few similarities between Tagalog and Malay in a previous video too. ;) Interesting!
yeah pinto or pintu also means door in Filipino :) last time a twitch streamer that I support and follow made Char Kway Teow for me and I think she got the recipe from your website, here's her stream video www.twitch.tv/videos/156179206
Oh that's so cool!! We all learn something new! :D I have been thinking to be on twitch too. This may be a sign..lol
yeah maybe you should stream your cooking sessions at twitch. let me know if you have a new channel over there and i will follow you.
jji9644 Tagalog was originally from Old Javanese if I’m not mistaken
You can also gently cook the custard layer in a mixing bowl over simmering water (bain marie) to avoid over cooking it! I've used this method and it worked very nice! Now i want some seri muka mmmm
I tried some of your recipe, I started from kuih bahulu..It was so beautiful, I've make it for few times, it become the favourite snack for my family and friends, some of my friends did I ask me where I get the recipe from? then I tried the Kuih siput, your recipe was so helpful.. My husbnd love kuih seri muka and I'm so excited to make it.. I feel so glad that you uploaded this recipe here..Thank you so much Grace for all the beautiful recipe
Thank you Adni :) I bet you will love this recipe as well. Do send us a photo if you do try this recipe or other recipes on our website. It will be sooo helpful. Are you also subscribed to our newsletter? We will continue uploading the recipes and you will be notified each time we do so :D
i made your Kuih Seri Muka today for my husband as birthday cake🧡🧡, he loves it. Thank you so much for sharing the recipe.
How wonderful! Did you take a photo? That deserves to be on your Nyonya Cooking profile. ;)
@@nyonyacooking Yes I did!!🧡
I'm early again! Thanks for making my favourite kuih!
Welcome
Tabitha Ujang i
Thanks for making the recipes easy with lots of class to boot.
I've been baking cakes lately. Finally a simple Malaysian cake I can try to steam!
Oh! Steam this please! You will be in loveeeee
Someone referred me to this and it looks so good I'm going to try making it. Never had it before but I've had other desserts with those ingredients. Thanks
wow, never heard of this, must try. sorry I missed live video
Oh don't worry about it. Please do give this recipe a try and share with us your thoughts :)
I had the chanced to taste this when i was in Malaysia fews years ago and its truly delicious 😋
14:59 15:01 15:03 15:04
Done..Tq for this recipe..really delicious 😋 🤤
Awesome Ayu! Did you post a food snap on your Nyonya Cooking profile? ;)
Do you have a recipe for water chestnut cake- ma tai ko please?
Thanks for the video. What is the purpose of corn flour and tapioca flour?
I think they are thickening agent. You can ask recipe specific questions here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ Oh, before making this, remember to go through the tips ok. ;) - Admin
yesterday I try to make this kue and yes..it was successful thanks sist for sharing the recipes 😊👍
how long you steam the rice?
Thank you for all the tips and advice to make my fave kueh 😘
I’m here after watching “Little Nyonya”
I like how your videos are made. And I like your aura. You bring good and positive vibes to every video! Thank you!
Hi do u have the recipe for nyonya kueh Dadar?
I want to make this today but i only have cornstarch instead of corn flour. Is it okay to use it?
we call this kuih in west sumatra is "Nasi Lamak Sarikayo". thank you for sharing.
Interesting. I also know it as Kuih Seri Kaya :) I guess it sounds similar?
In the U.S., we cannot get fresh pandan leaves, only frozen. Will the frozen work as well especially during the pureing process with the stick blender.
This recipe looks wonderful.
Yes, that would work perfectly fine ;) Send a photo once you've tried it. Can't wait to see the result!
My favorite. Thank you for the recipe darling 😋
Welcome
Nyonya Cooking very soon..once I'm done with my fasting till August for prayers purpose😀
Can't wait for the a photo ;)
Make Peranakan style mee siam goreng please!! :)) Its super awesome!!
Pls upload receipe for kuih talam and kuih kaswi. Thank you
Would love you to show us how to make kuih talam
Thanks for the reaching out. Send us a request here so we'll be able to inform you once it is done! www.nyonyacooking.com/requests
Nice
It looks yummy. Love this recipe. Can u do a video on how to make bak kut teh or chi kut teh? Thank u so much for posting this video.
Thanks!!
can we use stream rice
Love your videos and specially the way you speak.... 😍 can we make this kueh without eggs? I am a vegetarian and also not a Malaysian or Indonesian or Singaporean and also don't eat eggs .... but just tasted this kueh without eggs....someone sent this to my place in India........how do I make it without eggs? She guarded the recipe and I want to make some myself. If you could share a recipe of this kueh without eggs. Please.....
Can I cook the sweet rice in the rice cooker instead?
I used rice flour as per your instructions and the custard failed to firm up although I steamed it for an hour.
Then I looked up other you Tube demos and I see that plain flour is recommended.
Plain flour gives a texture that is more stiff. Rice flour makes the kuih soft. That brings out the creamy custard texture. The custard doesn't firm up by only steaming. Try to cook it longer. You can see other successes by our community here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ we've provided tips for troubleshooting as well.
How long do we soak the glutinious rice till it soften ?
Beautiful girl i love the way you explain very clear ❤
Grace,
Is it possible to omit eggs as for vegetarian version?
Hai... can we skip the eggs. eggless seri muka
I was wondering how to store the cake if there are leftovers -> Problem: the rice layer gets hard. How can i avoid that?
Besides that: Thanks for the great Video! Very helpful! :)
Can eggs be avoided.
It takes how long to cook this? And need to soak the rice over night?
Hey Grace! Is it possible to make an egg less version of this kuih? Thanks 😀
was just wondering. can i masak the pulot first, keep in fridge? then next day make the custard, and steam it.. so it's like a 2 day step. in a way
Two questions please: Can ordinary rice (overcooked a little to give that sticky effect) be substituted for glutinous rice. What amount of Stevia sugar is required to substitute sugar for diabetics.
The corn flour is how many tablespoon please I'm very new to this:) it's my favourite dessert I want to try it your recipe look so easy
ca. 1/2Tablespoon :)
Thank you so much ☺
Nyonya Cooking q
Hi, can I reduce the amount of eggs for Seri muka? Maybe 2 instead of 4. Will it spoil the taste or texture?
When is the best to add on peas flower water for the Glutinous rice?
You will need to soak the glutinous rice with the pea flower water as explained in the pulut tai tai recipe here (Step 1): www.nyonyacooking.com/recipes/pulut-tai-tai~HywZuPiPzc-X
Hi, can you please another kueh that doesn't have glutinous rice at bottom, the one with white top/bottom?? I don't know what the name is but I love that one. Love from Malaysia
kuih tepung pelita
Tepung pelita is totally different kuih. The one without glutinous rice but made with flour is called kuih Talam or to be exact kuih Tepung Talam (since kuih Talam has a lot of varieties)
Thanks both! Oh ya I think it's called kueh talam... yum!
Just made this, tastes exactly what I remembered!
Surface wasn't that even though. Can long can I keep this under room temperature?
As long as it tastes great ;) Thanks for trying it out!! Send us a pict on the website, that would be really helpful. You can only keep it for 24 hours unrefrigerated. More on this and how to store on the website: www.nyonyacooking.com/kuih-seri-muka/
If i follow the same recipe but omit the eggs will it be still smooth? What can substituted for egg
Thank you for the recipe 😊
My pleasure! :D
If top layer steam not cook can i steam again ??
how much pandan water is used in this recipe?
Please do check out the full ingredients on our website www.nyonyacooking.com ;)
Wow! I love love pandan flavored snacks and cakes. I can't wait to try this one. ^_^
Yes please please please!! Send us a pict after that!
Do you think it's possible to use Pandan extract from a tin instead of fresh pandan?
Definitely!
Rhema Andrews You can use pandan paste
You have a really nice voice. :)
My top layer seems not fully cook and soft after 1 hour. What’s the reason. Thanks.
Can i make it without egg?
Hi , Grace i make kuih salat yesterday but the top layer become too soft. Your advice pls?
Try cooking the custard a little longer as shown in ua-cam.com/video/_NJtCfqgaBo/v-deo.html
Thank you
Please teach us how to make rempah udang kuih
Thanks for the reaching out. Send us a request here so we'll be able to inform you once it is done! www.nyonyacooking.com/requests
Came across ur channel recently. And fall in love with the clear, systematic guide thru. I've seen a few and fall in love with what I've seen. And love u too. Keep on cooking! :D
Hi! I was trying out your recipe and I realized your website recipe didn't include eggs.
Thanks for informing. It's updated :)
Like it
how many eggs?
www.nyonyacooking.com/kuih-seri-muka
Can’t find pandan leaf in the Bay Area, California...
check out McKee Seafood Supermarket at 2327 McKee Rd, San Jose, CA for Fresh Pandan Leaves.
What is the ued of writing such a long essay without recipe ?
What do you mean? The recipe is here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ - Admin
I think i know why it has that name: everytime you bite it, your face lits up. That's the only explanation, for me at least...
Starting to prepare it now.
👍
You are using too little water to stream the glutinous rice. It should cover the rice grain.
The steps are confusing. What is (A), (B) ?
Apologies. We updated the website recently and have directly linked the ingredients needed to the individual steps. The recipe has been adjusted accordingly. Hope it helps.
I made this kuih and it was too eggy for my taste. I will try again with less egg. It’s best to show the egg content in grams.
Kueh basah slalu gunakan pisau atau pemotong plastik mudah licin rengan tidak melekat dan tidak mencalarkan loyang .Pandan memang memberi aroma kpd kueh kueh melayu,namun warna juga memain kn peranan supaya nmpak lebih menarik dan lebih menyelerakn.kueh kelihatan pucat tidak menarik dan kurang menylerakan.Kenapa warna nya hijau dan kenape namanya sholat(puteri sholat) sebab sholat itu sembahyang dan warna hijau itu lambang Islam makanya nama kueh tersebut ada kaitanya denganrupa dan warna.Ramai yg tidak ketahui.oleh itu jangan dihilangkan rupa dan keaslianya
Hi may I know why after steam my kueh surface not smooth n very ugly 😂🤣
You can get the tips to a smooth pandan layer here: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ
@@nyonyacooking this for your reply..i steam 2 pan the other us okay nice the other one surface like very old lady face so ugly haha 😄 😆
@@nyonyacooking sorry I mean thks for your reply..
You never write down here the eggs large or xlarge
M size :)
Love your cooking but hey More genuine facial expressions please..
Hi, I am auntie age about 70 age , not sure a amount of ingredients, don’t understand more English , sorry🤪
Hi Auntie, you can click on this link to see the ingredients and amount: www.nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQ
Ju
text
your hair got long already :(
It will be short during the live session :P Will you join???
Nyonya Cooking yay.. of course i will. all the time. my daughter Lana says hi btw
Yayyyy!! Hey Lana!!