Kueh Salat

I was honored that my kueh served as a birthday cake for a friend. Then came even more relief when the rest of the gang ate almost everything despite it not looking anything like the kueh salat from Bengawan Solo. Perhaps the x-factor is a combination of pandan, coconut and the amazing Maldon salt used for the rice.

This recipe is for two 4-inch kuehs. Halve the amount if you are making only one kueh. The 4-inch silicon mold can be bought from Daiso and works beautifully esp when unmolding.

Credits: with adaptation from Wendy

Makes two mini-kuehs.

Ingredients:

1 cup glutinous rice, soaked overnight

Custard:

 4 eggs

1 cup water

1 cup coconut cream

½ cup fine sugar

½ tsp pandan extract

Method:

Oil molds. I used two 4-inch silicon molds for this project.

Drain rice. Add water until it is about 1 cm above the rice.

Add a generous dash of salt.

Add 2 Tbsp coconut cream.

Bring rice to a boil.

Simmer for 15 minutes until rice turns translucent, covered.

Stir well.

Uncover to cool.

Use an oiled glove and transfer the rice to the 2 molds.

Compact the rice evenly.

Reserve.

Combine custard ingredients in a pot.

Cook over medium low heat, stirring constantly, about 15 minutes or until mixture slightly thickens but still fluid.

Pour over the rice.

Steam, covered, for 60 minutes.

Unmold and chill until the keuh is firm.

To serve, cut the kueh with an oiled knife.