recipe_step_kueh salat


  1. Line the bottom and sides of an 8 inch x 8 inch pan and spoon the glutinous rice evenly into the pan. Lay the knotted pandan leaves over the surface, directly on top of the rice.
  2. Add the water over and sprinkle with salt. Steam for 10 minutes in the Cubie Steam Convection Oven at a high heat.
  3. Remove pan from the heat, pick the knotted pandan leaves out and leave aside, then drizzle over with coconut milk.
  4. Place the pandan leaves back on then steam for 20 more minutes.
  5. Remove the pandan leaves. Using a spoon, flatten the rice into a compact layer and steam for another 10 minutes. Once steamed, set aside to cool.
  6. Meanwhile, to make the kaya custard layer, use a hand mixer and whisk the eggs with salt, sugar, plain flour, corn flour and green food coloring, until reaching a custard-like consistency.
  7. Using a blender, blend the pandan leaves with 90ml of water, then strain.
  8. Stir the coconut milk into the pandan water, and transfer to a saucepan. Bring mixture to a simmer, then remove from the heat and gradually whisk in the egg mixture.
  9. Once smooth, return to the heat and cook until slightly thickened.
  10. Pour the custard over the glutinous rice, and spread evenly. Steam over a low heat for 35 – 45 minutes, until a skewer comes out clean.
  11. Allow it to cool completely then cut with a knife that has been rubbed with oil.


  • 250 grams glutinous rice, washed and soaked overnight and drained
  • 5 pandan leaves, rinsed and tied into a knot
  • 125 millilitres water
  • 125 millilitres coconut milk
  • 1 teaspoon salt

Kaya custard layer:

  • 5 eggs
  • 150 grams pandan leaves, cut into small sections
  • 300 millilitres coconut milk
  • 1 tablespoon plain flour
  • 1 tablespoon corn flour
  • ¼ teaspoon green food coloring
  • ⅛ tsp salt
  • 140 grams caster sugar
  • 90 millilitres water