Kueh Salat

This was my 2nd attempt on making Kueh Salat which is a typical Nonya Snack which made of glutinous rice, eggs and coconut milk! I do admit it's a bit tricky when comes to making the custard layer because it tends to get harden while you are trying to boil the coconut milk. My family and I love this tea snack and we are glad that it turns out good with wobble custard layer and soft glutinous rice below.




Ingredients:
Glutinous Rice Layer
400g glutinous rice
200ml thick coconut milk
100ml water
2-3 pandan leaves
a pinch of salt

Method Rice Layer:
1. Soak glutinous rice for 2-3 hours. Drain.
2. Steam rice on pandan leaves with a pinch of salt for 15-20 minutes or until tender.
3. Remove from heat, stir in coconut milk (includes 100ml water) and mix well with a wooden chopstick.
4. Transfer back to steamer and steam for another 10 minutes until cooked.
5. Lay a banana leaf on the bottom of an 8 inch square tray. Place steamed rice in the tray and press down firmly with a banana leaf on top to compact it.
6. Return to steamer and steam for another 5 minutes. The bottom rice layer has to be hot before pouring in the custard layer.

Green Custard Layer
6 eggs
800 ml thick coconut milk
200g rice flour
300g sugar
50ml pandan juice
some green food colouring, optional
a pinch of salt

Custard Layer:
1. Beat eggs in a mixing bowl lightly with a fork. Mix in the rice flour. Strain.
2. Cook coconut milk, pandan juice, sugar, salt and green food colouring over low heat.
3. Keep stirring and add in the egg mixture. Stir continuously over low heat, until mixture thickens.
4. Pour the mixture over the steamed glutinous rice in the steamer slowly.
5. Steam for 15-20 minutes or until set
6. Cool the kueh before cutting.

Notes: To obtain Pandan Juice, mixed a few pandan leave with 50-70ml water in a blender and blend until fine then strain the juice and set aside for later use.