Kuey Salat
Kuey Salat
A.
Glutinous RICE (BOTTOM LAYER)
-
450g
glutinous rice (soak over night or at least 3 hours)
-
380g
second squeeze coconut milk
-
¾
tsp salt
(4tbsp water to bowl 10 blue pea flowers –
optional for colouring rice)
Drain water from glutinous rice and steam for
30 mins, pour in the second squeeze coconut
and steam for another 20 mins.
Line 8X8 ins tin with banana leaf and mix blue
pea water to rice loosen it, followed by compacting the rice.
B.
Top Layer (KAYA)
-
Sugar
syrup (200g sugar in 80g water infused
with 2 pandan leaves)
-
6
large eggs
-
140g
pandan juice ( blend 15 pandan leaves in 140g water and squeeze )
- 60g custard powder (alternatively, 40g corn flour, 15g tapioca flur, 15g flour)
-
210g
think coconut (squeezed from 1 ¼ grated coconut )
-
¼
tsp alkaline water – optional
Mix well above and sieve the mixture to be ready for pouring into compacted rice to steam layer by layer. (use 60g custard powder)
Steam the compacted rice for 10 minutes before starting the first layer, and once set, lay the second layer until custard kaya layers are done, about 5 layers.
Alternative way - cook the top layer kaya mixture with 40g corn flour, 15g tapioca flur, 15g flour on low flame until a little starchy before pouring onto the campacted rice for 30 to 40 mins
Once top layer is done, let the tray cool down before flipping the kuey off the tray to cut and serve.
