Kueh Salat
Ingredients
- 450 g Glutinous rice soaked for 3 hrs. and steam for 30 mins.
- Add diluted 380 g coconut milk second squeeze from fresh coconut or I dilute 200g of packed coconut milk to add on and mix it to steam another 20 mins
- Add 1/4 tsp salt.
Instructions
- Prepare pea flower colouring to pour into some part of it to create the blue spead of colour, and compact the steamed glutinous rice into a 8 X 8 ins tray.
- Place banana leaf or baking paper on the base of tray.
Top layer
- 200 g sugar infuse with pandan leave and boil with 80 g water till sugar dissolved.
- Prepare 140g of pandan juice (about 15 leaves and squeeze and filter out the pubs).
- Whisk 6 eggs , add 210g coconut milk, add 40 g custard powder and whisk adding the sugar mixture above.
- Optional - add 1/4 tsp vanilla powder and 1/4 alkaline water if wish to.
Steaming process
- Steam the compacted glutinous rice for 10 mins, then scoop 180 g of custard mixture over the rice and steam for 10-15 mins or till layer is firm and pour in subsequent 180 g custard mixture and steam until firm.
- Repeat the processs, there should be about 5 layers.
- This recipe does not allow single layer top custard as the recipe is meant to be done layer by layer, understand this is original nonya style.
- Single layer recipe is different.
- Last layer can steam a little longer about 15 to 20 minutes.
- Once done set it aside to cool down at least 4 hours to let it set before invert it to bring out the kueh.
- I would use a spatula to dig the sides to loosen it and place a flat cutting board over it and invert the tray to let it drop of the tray and they place another tray to invert in on and you are ready to cut.
- Cutting kueh need plastic knife, metal knife seems to not able to cut as the rice will stick to metal knife.
- That's it, happy steaming the kueh salat .
