Kueh Salat
The Meatmen
February 2, 2019
A traditional nonya kueh favourite, Kueh Salat is also known as Kuih Seri Muka and is very popular in Asia.
We used pandan juice and pandan paste amongst other ingredients amongst other things to create the kaya mixture/layer. We used rinse-free Kinmemai Better White Rice, which has more fibre, vitamins and better immune system boosting nutrients compared to conventional white rice.
We used dried blue pea flowers to create the blue coloring to drizzle over parts of the rice, and then poured the kaya mixture to complete the dish.
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Ingredients
Adjust Servings
| 10eggs (medium) | |
| 100g pandan juice | |
| 200g sugar | |
| 400g coconut cream | |
| ¼tsp pandan paste | |
| 5tsp cornstarch | |
| 30g tapioca starch |
Rice layer:
| 300g Kinmemai better white rice | |
| 450g water | |
| 120g coconut cream | |
| 1-2pinches of salt | |
| 10g dried blue pea flower |
Directions
1.
Put rice in rice cooker with water. Cook.
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2.
Whisk kaya ingredients together until smooth. Cook kaya ingredients over bain marie, whisking until thickened. Remove from the fire. Cool slightly.
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3.
Sieve setting ingredients over the kaya and stir.
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4.
Mix coconut cream and a pinch or two of salt into the cooked rice. Press rice layer into lined 7 inch square pan.
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5.
Make blue pea flower water by soaking flowers in hot water. Drizzle flower water over the rice.
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6.
Pour kaya mixture over rice layer. Smooth the surface. Prepare steamer. Steam 45 min until the centre is firm.
Mark as complete
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