Pandan And Coconut Custard (kueh Sarlat)

Pandan and Coconut Custard, also known as Kueh Sarlat, is a traditional Peranakan dessert that combines the fragrant flavors of pandan leaves and creamy coconut milk. This sweet and rich custard is a popular treat for special occasions and gatherings.

Pandan And Coconut Custard (kueh Sarlat)

Ingredients

  • 8 pandan leaves, washed and chopped
  • 400ml coconut milk
  • 150g granulated sugar
  • 4 eggs
  • 100g rice flour
  • 1/4 tsp salt
  • 50ml water

Instructions

  1. In a blender, combine the pandan leaves and water. Blend until smooth, then strain the mixture to extract the pandan juice.
  2. In a bowl, whisk together the pandan juice, coconut milk, and sugar until the sugar is dissolved.
  3. In another bowl, beat the eggs and gradually add in the rice flour and salt. Mix until smooth.
  4. Combine the pandan-coconut mixture with the egg mixture and mix well.
  5. Pour the mixture through a fine sieve into a heatproof dish.
  6. Steam the custard over medium heat for 40 minutes, or until set.
  7. Allow the custard to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
3g
Fat
10g

Supplies

Blender Bowl Whisk Heatproof dish Steamer

Tools

Sieve

Serving suggestions

Serve the Pandan and Coconut Custard chilled for a refreshing dessert.

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.

Cost

$10