Kueh Salat (Pandan Custard Cake) Recipe

Kueh Salat is a classic Southeast Asian delicacy that beautifully combines a fragrant pandan custard layer with a rich, glutinous rice base. This two-layered traditional Nyonya dessert is known for its vibrant green custard and slightly salty rice, creating a perfect balance of flavors. Follow this step-by-step guide to recreate this delightful treat at home.

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Ingredients

For the Glutinous Rice Layer:

• 2 cups glutinous rice, rinsed and soaked for at least 4 hours or overnight

• 1 ½ cups coconut milk

• ½ teaspoon salt

• 2 pandan leaves, tied into a knot

• 1 teaspoon blue pea flower extract (optional, for a blue tint)

For the Pandan Custard Layer:

• 4 large eggs

• ¾ cup sugar

• 1 cup coconut milk

• ½ cup pandan juice (blend 10 pandan leaves with ½ cup water, then strain)

• 2 tablespoons all-purpose flour

• 2 tablespoons cornstarch

• ¼ teaspoon salt

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Instructions

Step 1: Prepare the Glutinous Rice Layer

1. Drain the soaked glutinous rice and place it in a steaming tray.

2. Add coconut milk, salt, and pandan leaves. Mix well.

3. Steam over medium heat for about 25–30 minutes, stirring occasionally to ensure even cooking.

4. Once cooked, remove the pandan leaves and press the rice firmly into the base of a greased 7-inch square baking pan. Use a spatula or banana leaf for an even, compact layer. Set aside.

Step 2: Make the Pandan Custard Layer

1. In a mixing bowl, whisk eggs and sugar until well combined.

2. Add coconut milk, pandan juice, flour, cornstarch, and salt. Stir until smooth and lump-free.

3. Strain the mixture to remove any lumps for a silky custard texture.

4. Cook the mixture over low heat in a double boiler, stirring continuously until it slightly thickens but remains pourable.

Step 3: Assemble and Steam the Kueh Salat

1. Pour the warm pandan custard mixture over the glutinous rice layer.

2. Cover the tray with aluminum foil or a cloth to prevent condensation from dripping onto the custard.

3. Steam over low heat for 30–40 minutes, or until the custard is fully set.

4. Insert a toothpick into the custard; if it comes out clean, the kueh is done.

5. Allow the kueh to cool completely before slicing into neat squares.

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Serving and Storage Tips

• For the best texture, let the kueh cool for at least 4 hours before cutting.

• Use a sharp knife lightly greased with oil to achieve clean slices.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat lightly before serving for the best taste.

Enjoy your homemade Kueh Salat, a perfect balance of creamy pandan custard and rich coconut-infused glutinous rice!