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Recipes

Kueh Salat

Servings: 18 pieces
Cooking Time: 1 hour 15 minutes
INGREDIENTS

  • 10 eggs (medium)
  • 100g pandan juice
  • 200g sugar
  • 400g coconut cream
  • 1/4 tsp pandan paste
  • 5 tsp cornstarch
  • 30g tapioca starch

Rice Layer:

  • 300g Kinmemai Better White™ Rice
  • 450g water
  • 120g coconut cream
  • 1-2 pinches of salt
  • 10g dried blue pea flower

INSTRUCTIONS

  1. Put rice in rice cooker with water. Cook.
  2. Whisk kaya ingredients together until smooth. Cook kaya ingredients over bain marie, whisking until thickened. Remove from the fire. Cool slightly.
  3. Sieve setting ingredients over the kaya and stir.
  4. Mix coconut cream and a pinch or two of salt into the cooked rice. Press rice layer into lined 7 inch square pan.
  5. Make blue pea flower water by soaking flowers in hot water. Drizzle flower water over the rice.
  6. Pour kaya mixture over rice layer. Smooth the surface. Prepare steamer. Steam 45 min until the centre is firm.
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