Published Jan 14, 2015 Updated Nov 03, 2024 Unfortunately Malaysia is not China, which has unlimited list of regional Chinese recipes that will probably take a very long time to cover. I still cook Malaysian food and my ultimate food love will always be Malaysian food, nothing will ever change that. However, I have to save some Malaysian recipes for the future, if and when I publish a Malaysian cookbook. So for now, please bear with me with fewer Malaysian recipes on the site. One of my favorite Malaysian food is the wide array of local sweet cakes or desserts called “kuih” (click the link to view all kuih recipes). My late grandmother was a legendary kuih maker and I grew up watching her and my late aunt making trays upon trays of different types of kuih. They were always colorful, dainty, delightful and absolutely delicious. I have to be honest, it wasn’t until much older than I learned to appreciate my family’s kuih and the sweet cakes from our culture. Today I have my contributor Siew Loon back with a popular kuih recipe: Seri Muka. Seri Muka is a Malay and Nyonya kuih made of glutinous rice and pandan leaves. They are so pretty, with natural green color and cut into small pieces. More importantly, seri muka is absolutely delightful—sweet, laden with coconut milk, with a nice sticky texture. They go extremely well with a cup of coffee in the morning, or as an afternoon snack. Siew Loon learned this seri muka recipe from her friend Helen, who selflessly taught her to make this ever tasty sweet cake. It takes about an hour to make seri muka but the end result is rewarding. If you love kuih, you have to try this easy and amazing recipe. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
