Pandan Glutinous Rice Cake (kueh Salat)
Pandan Glutinous Rice Cake, also known as Kueh Salat, is a popular Peranakan dessert that features a layer of pandan-infused custard set atop a bed of sticky glutinous rice. This sweet and fragrant cake is a delightful treat for any occasion.
Ingredients
- 400g glutinous rice
- 200ml coconut milk
- 150g granulated sugar
- 4 pandan leaves
- 4 eggs
- 50g rice flour
- 1/4 tsp salt
- Oil for greasing
Instructions
- Wash the glutinous rice and soak it in water for at least 4 hours or overnight.
- Prepare a steamer and line it with pandan leaves. Drain the glutinous rice and steam it for 30 minutes.
- In a saucepan, heat the coconut milk, sugar, and pandan leaves until the sugar is dissolved. Remove the pandan leaves.
- In a bowl, whisk the eggs, rice flour, and salt. Gradually pour in the hot coconut milk mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency.
- Grease a square baking dish and spread the steamed glutinous rice evenly on the bottom. Press it down firmly.
- Pour the pandan custard over the glutinous rice and steam the cake for 30 minutes until the custard is set.
- Allow the cake to cool completely before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Fat
- 5g
- Protein
- 3g
Supplies
Steamer Square baking dish
Tools
Saucepan Bowl Whisk
Serving suggestions
Serve the Pandan Glutinous Rice Cake chilled as a delightful dessert for any occasion.
Tips & tricks
For a more vibrant green color in the pandan custard, you can add a few drops of pandan essence or extract.
Cost
$10