Print

Korean Soft Tofu Stew (Soondubu Jjigae)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A modern twist on the traditional Kuih Seri Muka, this Layered Pandan & Sweet Rice Cake features a sticky glutinous rice base topped with a smooth, fragrant pandan custard in distinct layers—perfectly balanced and naturally vibrant.

Ingredients

Scale
  • 1 1/2 cups glutinous rice, rinsed and soaked for 4 hours
  • 3/4 cup coconut milk (for rice layer)
  • 1/4 teaspoon salt (for rice layer)
  • 1/2 teaspoon sugar (optional, for rice layer)
  • 3/4 cup pandan juice (blend pandan leaves with water and strain)
  • 3/4 cup coconut milk (for pandan layer)
  • 3/4 cup sugar (for pandan layer)
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt (for pandan layer)

Instructions

  1. Drain soaked glutinous rice and mix with coconut milk, salt, and sugar. Steam for 25–30 minutes until soft and fully cooked.
  2. Once cooked, press the rice firmly into a lightly greased square or round pan to form an even layer.
  3. In a bowl, whisk eggs and sugar until well combined. Add pandan juice, coconut milk, salt, flour, and cornstarch. Mix until smooth and strain to remove lumps.
  4. Pour pandan mixture gently over the pressed rice layer.
  5. Steam the entire cake over medium heat for 30–35 minutes or until the custard is set and no longer jiggly.
  6. Let the cake cool completely before slicing into squares or diamonds with a greased knife for clean edges.

Notes

  • Use fresh pandan leaves for the best flavor and color, or substitute with pandan extract if needed.
  • Make sure to strain the custard mixture to achieve a silky top layer.
  • Cover the steamer lid with a cloth to prevent condensation from dripping onto the custard.
  • Let cool fully before slicing for cleaner cuts and better texture.

Nutrition

Find it online: https://tastyera.com/korean-soft-tofu-stew-soondubu-jjigae/