Keuh Salat is a two-layered traditional kueh that has won the hearts of many over the generations. Kueh Salat is also commonly known as ‘Kueh Seri Muka’.
Let's start cooking!
Step 1 - Steam glutinous rice
In a steaming basket or pot, line the bottom with parchment paper and pour glutinous rice in.
Lay 3 knotted pandan leaves directly on top of the rice.
Add 400 ml water over and sprinkle with 1 Tsp salt. Steam for 10 minutes in a bamboo steamer.
Step 2 - Coat glutinous rice in coconut milk
Remove the steamer from the heat. Set aside knotted pandan leaves and drizzle over with coconut milk. Place knotted pandan leaves back on the top and let it steam for another 20 minutes.
Once steamed, remove knotted pandan leaves and set aside to cool for 20 minutes.
Step 3 - Make pandan water
- In a blender, blend the 5 pandan leaves with 90 ml water, strain and set aside.
Step 4 - Make egg mixture
- In a mixing bowl, whisk together eggs, ½ Tsp salt, caster sugar, plain flour, cornstarch and 1 Tsp green food coloring until sugar is dissolved.
Step 5- Make kaya custard
In a pan on medium heat, mix 300 ml coconut milk and pandan water. Once mixture gently bubbles, remove from heat and gradually whisk in the egg mixture until smooth.
Return pan to heat and cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
Step 6 - Assemble layers and steam kueh salat
Pour kaya custard over glutinous rice and spread evenly. Steam over low heat for 30 to 40 minutes.To test if the kueh salat is cooked through, place a skewer through the middle and remove. If the skewer comes out clean, it is thoroughly cooked through. If the skewer picks up some kaya custard, let it steam for another 5 to 10 minutes.
Allow kueh salat to cool completely for 20 to 25 minutes before cutting with a oiled knife.The oil on the knife ensures that rice does not stick to the blade, resulting in clean cuts.
Cut, plate and serve!!
Cut into rectangular bite sized pieces and serve.