Kuih Salat is an odd balance of slightly salty, savoury glutinous rice and sweet pandan custard, but it works. The combination makes this a nice filing snack for when you are slightly peckish but not hungry enough to bother with a sandwich.
Makes ~ 30 pieces . Cooking time: 1 hour+
400g glutinous rice (soaked overnight)
1 tsp salt
150ml coconut milk
3 pandan leaves, knotted (optional)
140 – 160g caster sugar
200ml coconut milk
5 tbsp corn (or tapioca*) flour
3 tbsp plain flour
½ tsp pandan paste
* tapioca flour will give a more chewy texture to the custard, corn will give a softer custard
Yes, unfortunately, you have to plan a day in advance. The glutinous rice must soak for at least 4 hours. My hack of soaking it for 2 hours ended disastrously when the rice refused to cook through. Now, I just soak it overnight.
Drain the rice, and spread evenly in a baking tin. Mix A well, then pour over the rice. Steam on high for 25 minutes.
While the rice is steaming, make the pandan custard. Make a bain marie, by fitting a metal or glass mixing bowl over a saucepan. Mix everything together in a mixing bowl. Don’t worry if there are lumps, this will disappear.
Whisk gently in the bain marie until lumps disappear and mixture starts to thicken. The mixture will start to coagulate on the side of the mixing bowl, – just scrape off and continue to stir.
After about 10 minutes, the mixture will start to thicken more quickly. Take off the bain marie.
Once the rice has cooked through (taste some, and if still not totally cooked, put back into the steamer for another 10 minutes), take out of the steamer, and remove the pandan leaves. Lay clingfilm over the rice and use the base of a pan or a spoon to compact down. You want the rice to form a firm mass, so it doesn’t break apart when you cut the kuih.
Put the pan with the rice layer back in the steamer. I used this nifty iPhone level app to check the pan. So geeky but oh so cool!
Pour over the custard mixture, and steam for 30 minutes on medium/low. The custard should be firm to touch, if not, steam for another 10 minutes.
Cool for 2 hours, then cut with a plastic knife or clingfim-covered metal knife.