Kueh Salat

1 hour 15 minutes


18 pieces

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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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



Put rice in rice cooker with water. Cook.
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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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Sieve setting ingredients over the kaya and stir.
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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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Make blue pea flower water by soaking flowers in hot water. Drizzle flower water over the rice.
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Pour kaya mixture over rice layer. Smooth the surface. Prepare steamer. Steam 45 min until the centre is firm.
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