Kueh Salat (Kuih Seri Muka)
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g glutinous rice
- 40-50 blue pea flowers (bunga telang (soak in 100 ml water))
- 250 ml santan ((150 ml thick coconut milk with 100 ml water))
- 1 tsp salt
- Pandan leaves (optional)
- 3 large eggs (70 g)
- 150 g sugar
- 1/4 tsp salt
- 400 ml thin santan ((200 ml thick coconut milk with 200 ml water))
- 100 ml pandan water ((from 30 pandan leaves with 100 ml water))
- 90 g plain flour
- 45 g tapioca flour
Instructions
- 1
Wash glutinous rice to remove excess starch and soak for at least 2 hrs
- 2
Wash about 40-50 dried flowers and boil in 100 ml of water
- 3
After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water
- 4
Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
- 5
Add 1 tsp salt to thin santan and mix well
- 6
Drain out the water from the soaked glutinous rice
- 7
Lightly spray a 24 cm round pan with oil
- 8
Transfer drained glutinous rice into pan
- 9
Arrange some pandan leaves (optional)
- 10
Pour the thin santan (coconut milk) all over
- 11
Ensure the rice is thoroughly covered by the thin santan
- 12
Place pan of rice in a steamer and steam for 20 mins.
- 13
Thereafter, remove pandan leaves
- 14
Fluff up the rice; and pour blue pea flower water (in patches) over it
- 15
Fluff up the rice again and steam for another 10 mins
- 16
Remove pan from steamer and press the rice flat until it is well compressed.
- 17
Set it aside
- 18
Cut 30 pandan leaves into small pieces and blend in water.
- 19
Sieve out pandan juice and set it aside.
- 20
When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh.
- 21
If possible, this step should be done 1 or 2 days earlier.
- 22
Add 1/4 tsp salt to 400 ml thin santan (i.e. 200 ml thick coconut milk with 200 ml water)
- 23
Add 150 g sugar to 3 Large eggs and mix well
- 24
Add 400 ml thin santan and mix well
- 25
Add 100 ml pandan juice a little at a time (checking colour) and mix well
- 26
Sieve 90 g plain flour and 45 g tapioca flour into pandan mixture and mix well
- 27
Sieve out the mixture to ensure smooth consistency
- 28
Stir sieved mixture over low heat until it thickens slightly
- 29
Once mixture sticks to back of spoon, it’s ready
- 30
Heat up the compressed glutinous rice in the steamer
- 31
Slowly pour the pandan mixture over it
- 32
Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh)
- 33
Steam over medium heat for 30 to 45 mins
- 34
The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean
- 35
Remove pan from steamer and let it cool for at least 4 hrs before cutting
- 36
Use a plastic scraper or plastic knife to get a smooth cut