Kueh Salat / Kuih Seri Muka
Kueh salat is a 2-layer kueh: fragrant coconut glutinous rice layer at the bottom with a pandan custard on top. The custard reminds me of kaya (similar ingredients!) and I love the texture of it. It looks complicated to make but breaking down the steps and with some tips it's really simple to recreate and sure to wow your guests. The blue hue in the rice layer is totally optional, but I love the lovely contrast against the green pandan layer.
2 layer kueh comprising of a creamy, fragrant pandan custard atop a sticky glutinous rice layer.
1 batch makes 7" round (or 6" square)
- 250 g glutinous rice flour (soaked for at least 4 hours)
- 100 g coconut milk
- 55 g water
- 1 tsp salt
- 5 tbsp water (Soaked with Butterfly Pea or with Blue Food Colouring)
- 2 eggs
- 145 g sugar
- 300 g coconut milk
- 75 g pandan juice
- 37.5 g tapioca starch
- 37.5 g all-purpose flour
Soak glutinous rice overnight or for at least 4 hours.
Drain glutinous rice, add coconut milk, water and pinch of salt. Mix to combine. Steam until cooked (~25 minutes).
Once cooked, transfer to a pan where you will be assembling the kueh. (I used a 7" springform pan) Press rice until packed.
Optional step: Mix blue food colouring with water, or soak butterfly pea in hot water. Drizzle blue water over pressed rice.
- Keep rice warm until pandan custard is ready.
In a mixing bowl, mix eggs and sugar.
Add coconut milk, pandan juice, mix to combine.
Add tapioca starch, all-purpose flour, mix to combine.
Strain mixture into a small saucepan. Cook on low heat, stirring constantly, until custard thickens (coats the back of a spoon/spatula).
Stir constantly and do not cook on high heat or the bottom of the saucepan will cook first, causing lumps. If your mixture if lumpy, blend it with an immersion blender before adding to the rice layer to steam.Pour cooked custard into pan with pressed rice layer, pour slowly to avoid excessive air bubbles. Poke to remove any unwanted air bubbles.
Place two chopsticks on top of your steamer/pot and wrap your lid with a towel. This allows some steam to escape and prevents condensation droplets from dripping onto your custard, causing an uneven surface.
Steam for ~45 minutes until custard is set, and center is no longer jiggly.
Let cool completely. Slice and serve immediately.
If refrigerating, re-steam or heat in microwave prior to serving.