by Lisa K. on Wed, May 16, 2018

Serimuka is a two layered steamed kuih. The bottom half is set sticky glutinous rice while on top is a layer of green pandan flavoured set custard. It is mildly sweet and pairs well with most tea time beverages.

A classic delight!

Serves 10 - 12 people

Make sure to open the lid quickly so that water condensation would not drop onto the custard.

While steaming the custard, open the lid every 5 minutes to depressurise. This makes it set better.

Foodster's Verdict



  • Preparation
  • Total
    1hour 5minutes
    Pandan Custard
    8 pandan leaves
    100ml water
    Green food colouring, optional

    200g sugar
    150ml hot water
    5 grade B eggs
    40g custard powder
    1 tbsp. plain flour
    1 tsp. tapioca flour
    300ml coconut milk

    Glutinous Rice Base
    1½ cups glutinous rice, soaked overnight
    200ml coconut milk
    1 cup water
    ½ tsp. salt

1. Mix all ingredients for glutinous rice base together and steam for 20 minutes. Stir it half way through.

2.Cut pandan leaves into small pieces, blend with water and strain to discard fibers. Add a few drops of food colouring into the extract if desired.

3.Dissolve sugar in hot water and set aside to cool. Beat eggs in a bowl and pour in cooled syrup and 100ml of pandan extract.

4.Whisk in custard powder, plain flour, tapioca flour and coconut milk. Strain to remove lumps. Cook on medium heat until slightly thick. It should lightly coat the back of a spoon.

5.Once glutinous rice is cooked, compact it down with a banana leaf or a wet spoon. Steam again for another 3 minutes.

6.Pour pre-cooked custard onto the hot glutinous rice and steam on medium-low heat for 25 minutes until custard has set.

7.Allow Serimuka to rest for at least 2 hours in room temperature before cutting.