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Creamy Kueh Salat Recipe
Kueh salat, also known as kuih seri muka, is a decadent sweet treat perfect for breakfast or as a tea time snack. With pandan-flavoured coconut egg custard on top and sticky glutinous rice at the bottom, it’s generally served with a side of kaya, making it an excellent sweet-savoury dessert. Instead of buying them outside, make them at home with our kueh salat recipe.
Meal: Snack, Dessert
Cuisine: Singaporean, Malaysian
Preparation time:
Cooking time:
Resting time:
Total time:
Yield: 8 servings
Ingredients
- 400g of glutinous rice, soaked
- 700ml of coconut milk
- ½ tsp of salt
- 3 eggs
- 200g of sugar
- 100ml of pandan juice
- 50g of all-purpose flour
- 50g of tapioca flour
Equipment
- 2 bowls
- A steamer
- 1 8x8-inch square tray, greased
- Parchment paper
- 1 whisk
- 1 strainer
- 1 saucepan
- 1 measuring cup
- 1 pair of chopsticks
- 1 towel
Directions
- Place the soaked glutinous rice in a bowl, and combine with 300ml of coconut milk, and salt. Stir until well incorporated.
- Prepare the steamer over high heat.
- Steam the glutinous rice for 25 minutes. Remove from heat and set aside.
- Line the bottom of the greased 8x8-inch square tray with parchment paper.
- Transfer the glutinous rice into the square tray and cover the top with parchment paper. Press down on the rice to pack it tightly. Set aside.
- In another bowl, crack eggs and add sugar.
- With a whisk, mix the ingredients until the sugar is fully dissolved.
- Pour in the remaining coconut milk and pandan juice and mix.
- Add all-purpose flour and tapioca flour. Stir until the mixture is smooth.
- Pour the mixture through a strainer and into a saucepan on low heat. Cook for 20 minutes.
- Remove from heat and transfer the custard into a measuring cup.
- Pour the custard onto the glutinous rice gently.
- Reprepare the steamer and carefully transfer the kueh salat in.
- Place a pair of chopsticks on the top of the steamer and wrap the lid with a towel, then cover the steamer.
- Steam on medium heat for 45 minutes.
- Carefully remove the kueh salat from the heat and set it aside to cool completely for 4 hours.
- Unmould the kueh salat, cut it into the desired size and serve immediately!
Smooth and Silky Kueh Salat
Follow these pointers to perfect this kuih salat recipe.
- Strain the custard to remove any lumps and prevent an uneven surface.
- Carefully and gently pour the custard onto the glutinous rice to avoid air bubbles.
- Make sure the lid is wrapped with a cloth or towel to prevent water condensation when steaming.