You'll certainly impress several makciks when they realised you mastered making the Malay delicacy by hand
Ingredients
Serves 6-8 people
-250 g glutinous rice, washed
-Soaked overnight and drained
-8 pandan leaves
-425 ml coconut milk
-5 eggs
-140g caster sugar
-1 Tbsp plain flour
-1 Tbsp cornstarch
-1 Tbsp green food colouring
-490 ml water
-1 ½ Tsp salt
Directions
Step 6 – Assemble layers and steam kueh salat
– Pour kaya custard over glutinous rice and spread evenly. Steam over low heat for 30 to 40 minutes. (To test if the kueh salat is cooked through, place a skewer through the middle and remove. If the skewer comes out clean, it is thoroughly cooked through. If the skewer picks up some kaya custard, let it steam for another 5 to 10 minutes.)
– Allow kueh salat to cool completely for 20 to 25 minutes before cutting with an oiled knife. (The oil on the knife ensures that rice does not stick to the blade, resulting in clean cuts.)
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