


Ingredients For Rice Layer:
150g White Glutinous Rice
100g Black Glutinous Rice (Pulot Hitam)
150ml Coconut Milk + 150ml Water
2 - 3 Pandan Leaves
1/2 Teaspoon Salt
Method:
1. Rinse and soaked the all the glutinous rice for at least 3 hours then drain well.
2. Steamed glutinous rice in a baking tin with some pandan leaves and salt on medium heat for about 20 minutes or until tender.
3. Remove from heat, stir in coconut milk mixture and mix well before continuing to steam for another 15 minutes.
4. Lay a piece of banana leaf on a 7" square tin, put in the cooked glutinous rice and press down firmly until compact.
5. Steamed for another 5 minutes while preparing for the Kaya Layer.
Ingredients For The Kaya Layer:
3 Eggs
90g Rice Flour
150g Sugar
350ml Coconut Milk + 100ml Water
1 1/2 Teaspoons Pandan Essence
1/2 Teaspoon Salt
Methods:
1. In a mixing bowl beat egg lightly with a fork.
2. Next mix in rice flour and strain.
3. In another bowl mix coconut milk, water, pandan essence, salt and sugar together then cook over low heat.
4. Keep stirring and gradually add in egg mixture. Stir continuously over low heat until the mixture thicken like custard.
5. Pour the custard over the steamed glutinous rice in the steamer then steamed for about 25 minutes.
6. Cool the kueh before cutting.
Notes:
- If you don't wish to use the Pandan colouring, you can blend some fresh pandan leaves in a blender with 100ml water and obtain 100ml of Pandan Juice.
Thank you for posting this recipe. Your food blog is a godsend! I am a mom of 2 who now lives in Canada and miss all my Singaporean treats! I can't wait to try it! I'm also going to try your Melt in Your Mouth pineapple tarts!
ReplyDeleteHi there,
ReplyDeleteThanks for dropping by and your kind comments......Hope to see u are in the blog with your valuable comments :)