131min 4 ppl
Kueh Salat
77 minutes
4 people
Hardover 60 min or 12+ steps
77 min · 6 steps
Hard: over 60 min or 12+ steps
240 kcalper person
Protein 5g
Carbs 34g
Fats 9g
About this dish
A two-layer Peranakan kueh with a firm glutinous rice base topped by a silky pandan-scented egg and coconut custard.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pandan leavesblended with 150 ml water and strained for juice, for the custard10 leaves
Dairy & Eggs
- Eggs4 whole
Tins & Jars
- Coconut Milkdivided200 ml
Dried Goods
- Glutinous ricerinsed and soaked for 2 hours300 g
- Caster sugar120 g
- Cornflour1 tbsp
Spices & Seasonings
- Fine sea saltdivided0.5 tsp
Utensils
- Steamer basket
- Mixing bowl
- Fine-mesh sieve
- Square baking tin
- Sharp knife
Method
1
Drain the soaked glutinous rice and steam over boiling water for 20 minutes until tender.
Approx. 20 minutes
2
Stir half the coconut milk and a pinch of salt through the hot steamed rice, then press it firmly into a lined tin to form an even base.
Approx. 8 minutes
3
Whisk the eggs, caster sugar, the remaining coconut milk, the pandan juice, cornflour and remaining salt together until smooth.
Approx. 6 minutes
4
Strain the custard mixture through a fine-mesh sieve over the rice base.
Approx. 3 minutes
5
Steam the assembled kueh over gently simmering water for 30 minutes until the custard is just set with a slight wobble.
Approx. 30 minutes
6
Leave to cool completely to room temperature before slicing into squares to serve.
Approx. 10 minutes
