(Recipe adpated from Shiokman, Eddie Tan)
Ingredients
BOTTOM LAYER
400gm Glutinous Rice
50pcs Blue Pea Flowers bunga telang (soak in 100 ml water)
250ml Coconut Milk
1 tsp salt
TOP LAYER:
3 Large Eggs
150gm Fine Sugar
1/4 tsp Salt
400ml Coconut milk
100 ml pandan water (from 30 pandan leaves with 100 ml water)
90gm Plain Flour
45gm Tapioca Flour
METHOD:
BOTTOM LAYER
Wash glutinous rice to remove excess starch and soak for at least 2 hrs
Wash about 50 dried flowers and boil in 100 ml of water
After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water. Set aside.
Drain out the water from the soaked glutinous rice.
Lightly spray a 8" round/square pan with oil.
Transfer drained glutinous rice into pan.
Add 1tsp salt to the coconut milk and pour the all over the glutinous rice.
Ensure the rice is thoroughly covered by the coconut milk.
Put to steamer and steam for 20 mins.
After 20 minutes, use a pair of chopsticks to fluff up the rice and pour blue pea flower water (in patches) over it.
Fluff up the rice again and steam for another 10 mins.
Remove pan from steamer and press the rice flat until it is well compressed.
Set it aside.
TOP LAYER
Cut 30 pandan leaves into small pieces and blend in water.
Sieve out pandan juice and set it aside.
When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh.
If possible, this step should be done 1 or 2 days earlier.
Add 1/4 tsp salt to 400 ml coconut milk.
Add 150 gm sugar to 3 Large eggs and mix well.
Add 400 ml coconut milk and mix well.
Add 100 ml pandan juice a little at a time (checking colour) and mix well.
Sieve 90 gm plain flour and 45 gm tapioca flour into pandan mixture and mix well.
Sieve out the mixture to ensure smooth consistency.
Stir sieved mixture over low heat until it thickens slightly.
Once mixture sticks to back of spoon, it’s ready
FINAL STEPS
Heat up the compressed glutinous rice in the steamer.
Slowly pour the pandan mixture over it.
Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh)
Steam over medium heat for 30 to 45 mins.
The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean.
Remove pan from steamer and let it cool for at least 4 hrs before cutting.
Use a plastic scraper or plastic knife to get a smooth cut.
Recipe Notes
Kueh Salat is best eaten within 1 or 2 days.
If kept in fridge, steam kueh to soften it before eating.
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