Kueh Salat Recipe (Kuih Seri Muka) - Pandan Custard and Sticky Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

glutinous rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber and nutrients.

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

tapioca flour

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot is a gluten-free thickener.

Soak glutinous rice overnight or for at least 4 hours.

Drain glutinous rice, add coconut milk, water and pinch of salt. Mix to combine. Steam until cooked (~25 minutes).

Once cooked, transfer to a pan where you will be assembling the kueh. Press rice until packed.

Optional step: Mix blue food colouring with water, or soak butterfly pea in hot water. Drizzle blue water over pressed rice.

Keep rice warm until pandan custard is ready.

In a mixing bowl, mix eggs and sugar.

Add coconut milk, pandan juice, mix to combine.

Add tapioca starch, all-purpose flour, mix to combine.

Strain mixture into a small saucepan. Cook on low heat, stirring constantly, until custard thickens (coats the back of a spoon/spatula).

Pour cooked custard into pan with pressed rice layer, pour slowly to avoid excessive air bubbles.

Place two chopsticks on top of your steamer/pot and wrap your lid with a towel. Steam for ~45 minutes until custard is set, and center is no longer jiggly.

Let cool completely. Slice and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens