Traditional Singaporean Kuih Salat Recipe

Method

1. Drain the soaked glutinous rice and place it in a steaming tray. Mix with thin coconut milk, salt, and two knotted pandan leaves. Steam over high heat for 20-25 minutes until the rice is tender.

2. Remove the pandan leaves. Drizzle the blue pea flower extract over sections of the rice and fluff gently to create a marble effect. Transfer the rice to a lined 7-inch square cake tin and press down very firmly with a weighted object or spoon until compact and level.

3. In a mixing bowl, whisk the eggs and sugar until the sugar dissolves. Stir in the thick coconut milk and pandan juice.

4. Sift the all-purpose flour and cornstarch into the egg mixture. Whisk until smooth, then strain through a fine sieve into a heatproof bowl.

5. Cook the custard mixture over a pot of simmering water (bain-marie), stirring constantly until it thickens slightly to a coating consistency. Do not let it boil.

6. Pour the thickened custard gently over the compacted rice base. Steam the entire tray on low heat for 40 minutes. Ensure the steamer lid is wrapped with a cloth to prevent water droplets from falling onto the custard.

7. Remove from the steamer and let it cool completely at room temperature for at least 4 hours before slicing with an oiled knife.

Notes

Questions