Friday, May 06, 2016

Kueh Salat by Angela Seah Thulin

What is Kueh Salat? It is a two-layered dessert with steamed glutinous rice forming the bottom half, and a green custard layer made with pandan juice (hence the green colour) on top.

This is one of my favorite Kueh and I always buy this whenever I am in Singapore. Today I got so inspired by Flora's post in Facebook Plate and Palate food group that I just had to give it a try. I know this will not go to waste because both my husband and I are coconut and kaya lovers. Looking at Flora's recipe again, here i go! 

Facebook link -

This is my first attempt. I must say it is not as complicated as i thought it would be, but it is not that easy to make either.

Ingredients A (bottom layer)
400g glutinous rice
1 tsp salt
250ml + 20ml thick coconut milk
2 stalks of pandan leaves, cut into 3

Ingredients B (custard layer)
200ml fresh pandan juice 
60g corn flour, sifted
40g plain flour, sifted
4 eggs
400ml thick coconut milk
310g sugar

Steps - 

Bottom layer :
1. Rinse the glutinous rice and soak with water for 2hrs. Then drain away the water, add the salt in and mix well.
2. Spread some of the rice on a bowl topped with pandan leaves and then remaining rice on top and steam for 20 minutes in high heat.
3. Discard the pandan leaves, fluff the rice and add coconut milk in mix well. Steam for another 10 minutes in high heat. Transfer the rice into a baking tray (I used my brownie tray). Using a wet spoon, press down the rice to an even layer. I drizzled another 20ml coconut milk in. Steam for another 5 minutes.

Custard layer:
1.  Mix the sifted flour in a big bowl and set aside.
2. Using a balloon whisker, whisk the eggs and sugar together gently. Follow by adding the thick coconut milk and pandan juice in. Pour this mixture to above point one. Stir to mix well. Ensure no lumps.
3. Cook the above mixture over low heat until it thickens slightly. Strain the mixture.
4. Pour the cooked mixture over the glutinous rice (3/4 full) and cover it with a cloth. Steam over medium heat for 20 minutes. Set it aside to cool completely before cutting.

Notes - 
1. The coconut milk I used is from the brand "Kara" and was in a 200ml packaging (Tetra Pak)
2. I used 12 stalks of pandan leaves blended with 220ml water for the fresh pandan juice. 
3. I could have gotten a smooth custard top but i filled up the baking tray too much and it turned ugly when it rose and touched the cloth.
4. This recipe to me is for 5-6 pax.

Recipe origin: FloraKuehSalat

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