Kueh Salat / Kuih Seri Muka - by Audrey Tan

Kueh Salat  / Kuih Seri Muka
*makes a 8” x 8” square pan
(modified) Rice Base --
350g glutinous rice wash n soak at least 4 hours.  
250g coconut cream
1 tsp salt
1 tsp oil
2 pandan leaves knotted
20 pcs or more purple flower (blend n squeeze for juice)
banana leaves (for base or pan)

kaya topping- 
350ml coconut cream
4 eggs
180g sugar
2.1/2 tbsp plain flour
4tsp cornflour
20 or more pandan leaves to get 50ml juice
a pinch of salt

rice -- heat steamer,  mix coconut, salt & oil. pour onto rice (take 100g of white to soak in blue liquid). steam 20mins
what i do is i use a big pan n put white on 1 side n blue on d other side. remove frm heat.
mix both colors together.
place banana leaves in a 8" sq pan. pour rice in. press hard to form solid base. place pan back in steamer.
topping-- beat eggs n sugar till foamy. add coconut cream, pandan juice, salt n flours. whisk slightly n sieve into a pot. double boil till slightly thicken. pour into rice base n steam for 20 mins low heat. really low flame. 

Fiona Lau

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