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.

Quick Kueh Muka

Pea flowers in frozen state about to turn to edible blue dye

 

More custard and less rice please!

I have 2 pots of blue peas that flowered continuously for many months and the only way to prevent the plant from depleting itself with new pods was to harvest the flowers everyday. It would be a waste to discard something as lovely as these and the next thing I knew, tubs and tubs of frozen flowers in cold storage has overtaken my freezer.

Since the kid back from London yearns for something nonya, it looks like some kueh is in order. At least I clear the freezer of these flowers and the kid gets her dessert fix.

Note : I prefer the rice base to be soft and slightly mushy. If you prefer the old fashioned steamed rice, soak rice overnight , drain, cut back the pea water to 50ml, combine the components in base and steam the rice until cooked.

Makes 4 mini tubs.

Ingredients :

Blue pea color water :

3 cups of blue pea flower steeped in 2 cups boiling water, drained and cooled

Rice base :

125g glutinous rice

250 ml blue pea water

50 g thick coconut milk

1/4 tsp of sea salt

2 Tbsp sugar

Custard :

4 whole eggs

120ml coconut milk

100ml whole milk

80g fine sugar

4 tsp corn flour

3 tsp plain flour

1 drop pandan paste

Method :

Prepare 4 mini containers, good for steaming.

Rinse rice.

Combine components for rice base.

Bring to a boil, uncovered.

Cook for 20 minutes on very low heat, covered, until rice is cooked soft and almost dry.

Stir.

Leave the  rice to rest for 30 minutes.

Cool completely.

Prepare 4 ramekins.

Spoon 2 spoonfuls of rice to the cups. 

Compact the rice with the base of another ramekin gloved in a plastic bag.

Reserve.

Combine components of custard in a pot.

Cook over medium-low heat, stirring gently with a whisk.

When the whisk makes lines on the custard , pour the custard on the rice base.

Steam on medium heat for another 10 minutes.

Serve cool.