👨‍🍳 조리법

1. 1

   Prepare the glutinous rice layer: Line an 8-inch square baking pan with parchment paper. Steam the soaked and drained glutinous rice with 200ml coconut milk, pandan leaves, salt, and 1 tbsp sugar for about 20-25 minutes, or until cooked through and tender.

   ⏱️ 25 minutes

   💡 전문가 팁: Ensure the pandan leaves are well-knotted to release their aroma.
2. 2

   While the rice is steaming, prepare the custard layer: In a saucepan, whisk together eggs, 250ml coconut milk, 150g sugar, pandan extract, and cornstarch until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard consistency. Do not boil.

   ⏱️ 10 minutes

   💡 전문가 팁: Stirring continuously prevents lumps and ensures even cooking.
3. 3

   Once the glutinous rice is cooked, remove the pandan leaves. Press the cooked glutinous rice evenly into the prepared baking pan.

   💡 전문가 팁: Use a spatula or the back of a spoon to create a compact layer.
4. 4

   Gently pour the pandan custard mixture over the glutinous rice layer, ensuring it covers the rice evenly.

   💡 전문가 팁: Pour slowly to avoid disturbing the rice layer.
5. 5

   Steam the Kueh Salat for another 20-25 minutes, or until the custard layer is set and firm.

   ⏱️ 25 minutes

   💡 전문가 팁: Cover the lid of the steamer with a cloth to prevent water droplets from falling onto the kueh.
6. 6

   Let the Kueh Salat cool completely in the pan before cutting into squares or diamonds. This is crucial for clean cuts.

   ⏱️ 30 minutes