To begin, grease an 18cm square tin and line the bottom with banana leaf or parchment paper. Drain the soaked glutinous rice and place it in a heatproof bowl or the lined tin. Add the coconut milk, salt, and pandan leaf. Steam over medium heat for 25 minutes, or until the rice is tender but not mushy.

Remove the steamed rice, discard the pandan leaf, and fluff with a fork. While hot, press the rice firmly into the tin using a spatula or the back of a spoon to form an even, compact layer. This helps the custard adhere properly later.

While the rice cools slightly, prepare the pandan layer. In a mixing bowl, whisk together the eggs and sugar until the mixture is smooth and the sugar has mostly dissolved, avoid overbeating to prevent bubbles in the custard.

Stir in the coconut milk and pandan juice. Mix well to combine, ensuring a uniform green colour. Then, sift in the plain flour and rice flour gradually while whisking continuously to avoid lumps. Add the salt and mix until the batter is silky.

Strain the pandan custard through a fine sieve to remove any clumps and ensure a smooth finish. This step is key for achieving a glossy, even custard surface.

Place the tin with the pressed rice layer back into the steamer. Gently pour the pandan custard over the rice using a ladle or back of a spoon to soften the pour, this prevents disturbing the rice layer.

Cover the steamer lid with a tea towel (to catch condensation) and steam on low heat for 30–35 minutes, or until the custard sets completely. The surface should feel firm to the touch and not wobble.

Once done, turn off the heat and allow the kuih to cool fully in the tin. Avoid cutting while warm, as the custard needs time to set completely for clean slices.

Once cooled, remove the kuih from the tin and cut into small squares or diamond shapes using a lightly oiled knife. Serve at room temperature. Kuih Seri Muka pairs beautifully with unsweetened jasmine tea or strong kopi for contrast.