It was my 2nd attempt at making Kueh Salat after a few years, this a typical Nonya Snack that's made of glutinous rice, eggs and coconut milk! I do admit it's a bit tricky, making the top layer custard as it will actually harden within the process where you are trying to boil the coconut milk.! But my family and I love how it turned out. It's one of my most favourite kuehs and I'm delighted that I can make my own anytime but can only eat in moderation because it consists of a lot of coconut milk.
Ingredients:
glutinous Rice Layer
400g glutinous rice
200ml thick coconut milk with 100ml water
2-3 pandan leaves
a pinch of salt
Method Rice Layer:
1. Soak glutinous rice for 2-3 hours. Drain.
2. Steam the rice on pandan leaves with a pinch of salt for 15-20 minutes or till tender.
3. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
4. Transfer back to heat and steam for 10 minutes further or till cooked.
5. Lay a banana leaf on the bottom of an 8 inch square tray. Place steamed rice in the tray and press down firmly with a banana leaf on top to compact it.
6. Return to steamer and steam for another 5 minutes. The bottom layer has to be hot when the top layer is poured on.
Green Custard Layer
6 eggs
800 ml thick coconut milk
200g rice flour
300g sugar
50ml pandan juice
some green food colouring
a pinch of salt
Custard Layer:
1. Beat eggs in a mixing bowl lightly with a fork. Mix in the rice flour. Strain.
2. Cook coconut milk, pandan juice, sugar, salt and green food colouring over low heat.
3. Keep stirring and add in the egg mixture. Stir continuously over low heat, until mixture thickens.
4. Pour the yellow mixture over the steamed glutinous rice in the steamer slowly.
5. Steam for 15-20 minutes or until set
6. Cool the kueh before cutting.
Notes: To obtain Pandan Juice, mixed a few pandan leave with 50-70ml water in a blender and blend until fine then strain the juice and set aside for later use.
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