If you are not familiar with this kuih, it is actually quite a pleasant to bite to it. The bottom layer is savory, chewy, while the top layer is sweet and custardy. You kind of get both world sweet and savory in one bite. I think I like that. I have to mention though, unless you like egg custard, I found the top layer is a little bit too eggy for my palate. Perhaps, it's a good idea for me to try different version next time, which I happen to found the recipe at  Kristy's blog. 

This recipe is from Wendy, which I am pretty happy with the result, and came out perfect and beautiful. 

Kuih Seri Muka (Layer Savory Sticky Rice and Sweet Custard)
Recipe adapted from Wendy's Kuih Seri Muka
makes one 8-inch round kuih

For bottom layer:
300 g glutinous rice. Washed, soaked at least 2 hours, or overnight - drain well
50 ml coconut milk
200 ml water
1 tsp salt

For top layer:

150 ml medium size eggs (about 3)
150 ml coconut milk
150 ml pandan juice
180 g sugar
15 g cornstarch
30 g all-purposed flour

Preparation: lightly oiled an 8-inch round cake pan. Set aside. Add plenty of water to the steamer, place it on high heat, let  the water to become boil.

Put the rice and all ingredients for bottom layer in a pan. Cook over moderate heat until all liquid has evaporated. Stir from time to time to prevent the rice from sticking on the bottom of the pan. Remove from the heat. Transfer the rice onto prepared cake pan. Press the rice to make it  level and compact, then place it to steamer. lower  the heat to medium.

Now, make the custard layer.
Place all ingredients for top layer in a sauce pan. Place the pan over moderate heat, cook and stir until the mixture just slightly thicken. Remove from the heat, then slowly pour this mixture directly on top of sticky rice. Turn the heat to low, and continue to steam until custard layer is firm, about 25 minutes. Remove, and cool completely before cutting it into portion.