Welcome to the enchanting world of Brunei's culinary heritage, where each bite tells a story of tradition, culture, and the rich flavors that define this small yet vibrant nation. In this culinary adventure, we will explore the art of making Brunei Kuih, a delightful assortment of traditional snacks and sweet treats that have been passed down through generations.

Brunei Kuih, also known as kueh or kuih-muih, holds a special place in the hearts of the Bruneian people. These bite-sized wonders are not just desserts; they are edible treasures that reflect the diversity and cultural influences that have shaped Brunei's culinary landscape over the years.

Join us as we embark on a culinary journey, discovering the secrets behind crafting these delectable Brunei Kuih recipes. From the fragrant Pandan leaves to the sweet aroma of coconut, each ingredient plays a crucial role in creating these mouthwatering delicacies. Whether you're a seasoned chef or a novice in the kitchen, these recipes are designed to bring the authentic flavors of Brunei right to your home.

Get ready to immerse yourself in the world of Brunei Kuih, where tradition meets innovation, and every bite is a celebration of the country's rich cultural tapestry. Let's uncover the magic behind these delectable treats and savor the taste of Brunei's culinary heritage.

Ingredients:

For the Bottom Layer (Glutinous Rice):

• 2 cups glutinous rice, soaked for 4 hours or overnight
• 1 cup thick coconut milk
• 1/2 teaspoon salt

For the Top Layer (Pandan Custard):

• 1 cup pandan juice (extracted from about 10 pandan leaves blended with water)
• 1 cup thin coconut milk
• 1 cup rice flour
• 1 cup palm sugar, grated
• 1/4 teaspoon salt
• 3 tablespoons cornstarch (optional, for a firmer texture)

Instructions:

Prepare the Bottom Layer (Glutinous Rice):

1-Rinse soaked glutinous rice and steam it in a heatproof container for about 20-25 minutes until cooked.

2-While still hot, mix the cooked glutinous rice with coconut milk and salt. Press the mixture evenly into the base of a square or rectangular pan, creating a compact layer. Set aside.

Prepare the Top Layer (Pandan Custard):

1-In a mixing bowl, combine rice flour and pandan juice. Stir until well combined, ensuring no lumps are present.

2-In a separate saucepan, heat the thin coconut milk over medium heat. Add the grated palm sugar and salt, stirring until the sugar dissolves.

3-Slowly pour the pandan-flour mixture into the saucepan, stirring continuously to prevent lumps. Cook the mixture over low heat until it thickens.

4-If you desire a firmer texture, mix cornstarch with a little water to form a smooth paste, and add it to the custard mixture. Continue cooking until it thickens further.

5-Pour the pandan custard over the prepared glutinous rice layer, smoothing it out with a spatula.

Steam and Serve:

1-Steam the entire layered kuih for approximately 30-40 minutes or until the top layer is set.

2-Allow it to cool completely before cutting it into bite-sized squares or diamonds.

3-Serve the Seri Muka at room temperature, and enjoy the delightful combination of sweet, fragrant pandan custard and chewy glutinous rice.

This Seri Muka recipe captures the essence of Brunei Kuih, blending the rich flavors of coconut, palm sugar, and pandan into a delicious treat that reflects the traditional culinary heritage of Brunei.

Nutritional Values

It's important to note that the nutritional values can vary based on specific brands and variations in ingredients. The values below are approximate and based on common nutritional information. Additionally, the serving size for the final product can affect the nutritional content:

Glutinous Rice (2 cups, soaked):

• Calories: 420
• Carbohydrates: 92g
• Protein: 7g
• Fat: 1g
• Fiber: 2g

benefits:

• Provides complex carbohydrates for energy.
• Contains small amounts of protein.
• Offers a gluten-free option for those with gluten sensitivities.

Thick Coconut Milk (1 cup):

• Calories: 600
• Carbohydrates: 8g
• Protein: 6g
• Fat: 60g
• Fiber: 0g

benefits:

• Rich source of healthy fats, particularly medium-chain triglycerides (MCTs).
• Enhances the creaminess and flavor of dishes.
• Contains essential minerals like manganese and copper.

Salt (1/2 teaspoon):

• Calories: 0
• Sodium: 1160mg (approximate, based on common salt)

benefits:

• Adds flavor and enhances taste perception.
• Regulates fluid balance in the body.
• Provides sodium, an essential electrolyte.

Pandan Juice (1 cup):

• Calories: 4
• Carbohydrates: 1g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• Imparts a unique and pleasant fragrance to dishes.
• Contains antioxidants that may have health benefits.
• Adds a natural green color without the need for artificial additives.

Thin Coconut Milk (1 cup):

• Calories: 50
• Carbohydrates: 2g
• Protein: 1g
• Fat: 5g
• Fiber: 0g

benefits:

• Lower in fat compared to thick coconut milk.
• Adds a lighter coconut flavor to recipes.
• Provides essential nutrients like potassium.

Rice Flour (1 cup):

• Calories: 578
• Carbohydrates: 128g
• Protein: 10g
• Fat: 2g
• Fiber: 4g

benefits:

• Gluten-free alternative to wheat flour.
• Used as a thickening agent in various recipes.
• Contains carbohydrates and a small amount of protein.

Palm Sugar (1 cup, grated):

• Calories: 768
• Carbohydrates: 200g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• Natural sweetener with a distinctive caramel-like flavor.
• Rich in vitamins, minerals, and antioxidants.
• Has a lower glycemic index compared to refined sugar.

Salt (1/4 teaspoon):

• Calories: 0
• Sodium: 580mg (approximate, based on common salt)

benefits:

• Balances sweetness and enhances overall flavor.
• A crucial component for taste perception in many dishes.

Cornstarch (3 tablespoons):

• Calories: 90
• Carbohydrates: 23g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• Used as a thickening agent in the custard layer.
• Adds a smooth and silky texture to the pandan custard.
• Gluten-free alternative to wheat-based thickeners.

These values provide a general idea of the nutritional composition of the individual ingredients. Keep in mind that the final nutritional values of the prepared Seri Muka will depend on the specific quantities used, as well as any variations or substitutions made during the cooking process.