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