Kueh Selurut
Kueh Selurut is a traditional Bruneian sweet cake made from glutinous rice flour, coconut milk, and palm sugar, often steamed in banana leaves to impart a subtle aroma. It has a chewy texture and a rich, caramelized sweetness.
🧂 Ingredients
- 250 g Glutinous rice flour
- 400 ml Coconut milk
- 150 g Palm sugar (Gula Melaka)(chopped)
- 100 ml Water
- 1/2 tsp Salt
- 10-12 pieces Banana leaves(wilted over flame or hot water)
👨🍳 Instructions
- 1
Prepare the banana leaf wrappers by wilting them over a low flame or dipping them in hot water until pliable. Cut into rectangular pieces (approximately 6x4 inches).
- 2
In a saucepan, combine chopped palm sugar, water, and salt. Heat over medium heat, stirring until the sugar is completely dissolved. Let it simmer for about 5 minutes to create a syrup. Strain to remove any impurities and let it cool slightly.
- 3
In a large bowl, whisk together glutinous rice flour and coconut milk until smooth. Gradually add the slightly cooled palm sugar syrup, mixing well until a thick batter forms. Ensure there are no lumps.
- 4
Spoon about 2-3 tablespoons of the batter into each prepared banana leaf wrapper. Fold the leaf to enclose the batter, creating a small parcel. You can secure the ends with toothpicks if needed.
- 5
Arrange the parcels in a steamer basket. Steam over medium-high heat for 25-30 minutes, or until the kueh is firm and cooked through.
- 6
Let the Kueh Selurut cool slightly before unwrapping and serving. It can be enjoyed warm or at room temperature.
💡 Pro Tips
- ✓Ensure the palm sugar syrup is not too hot when adding to the batter to prevent premature cooking of the flour.
- ✓Adjust the sweetness by varying the amount of palm sugar.
- ✓For a richer flavor, use freshly squeezed coconut milk.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of pandan extract to the batter for an extra layer of fragrance.
- Incorporate small pieces of toasted coconut flakes into the batter before steaming.