Singapore Kueh Salat
A two-layered traditional sweet cake. The bottom layer is a steamed glutinous rice cake infused with pandan, and the top layer is a custard made with coconut milk and pandan.
🧂 Ingredients
- 250 g Glutinous rice(soaked for at least 4 hours or overnight, then drained)
- 200 ml Coconut milk(thick)
- 3 stalks Pandan leaves(knotted)
- 1/2 tsp Salt
- 1 tbsp Sugar(for the glutinous rice layer)
- 2 large Eggs(for the custard layer)
- 250 ml Coconut milk(for the custard layer)
- 150 g Sugar(for the custard layer)
- 1 tsp Pandan extract(or more for stronger flavor)
- 2 tbsp Cornstarch(for the custard layer)
👨🍳 Instructions
- 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💡 Tip: Ensure the pandan leaves are well-knotted to release their aroma. - 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💡 Tip: Stirring continuously prevents lumps and ensures even cooking. - 3
Once the glutinous rice is cooked, remove the pandan leaves. Press the cooked glutinous rice evenly into the prepared baking pan.
💡 Tip: Use a spatula or the back of a spoon to create a compact layer. - 4
Gently pour the pandan custard mixture over the glutinous rice layer, ensuring it covers the rice evenly.
💡 Tip: Pour slowly to avoid disturbing the rice layer. - 5
Steam the Kueh Salat for another 20-25 minutes, or until the custard layer is set and firm.
⏱️ 25 minutes💡 Tip: Cover the lid of the steamer with a cloth to prevent water droplets from falling onto the kueh. - 6
Let the Kueh Salat cool completely in the pan before cutting into squares or diamonds. This is crucial for clean cuts.
⏱️ 30 minutes
💡 Pro Tips
- ✓Soaking the glutinous rice is essential for a tender texture.
- ✓Adjust the amount of pandan extract in the custard to your preference for pandan flavor.
- ✓Ensure the steamer is preheated before placing the kueh inside.
🔄 Variations
- Add a few drops of green food coloring to the custard for a more intense green hue.
- Some recipes include a pinch of salt in the custard layer to balance the sweetness.