Kueh Sarlat (Rice & Coconut Custard Slices) - by Cindy Chee Yit Fuen

Rice Layer: 
300g uncooked glutinous rice, washed & soaked it for 2 hours (rinse & drain the rice), 
200ml coconut milk, 
1 tsp salt 
2 pandan leaves (tied into a knot). 
Place the rice in a 8" inches or 20cm square pan, 
mix the coconut milk and salt together with the glutinous rice. 
Bury the pandan leaves in the rice and steam until the rice is cooked (around 30 to 40 minutes). Remove the pandan leaves and fluff the rice up with a fork. 
Then, using a folded square banana leaf, 
press the rice down to form an even, 
compact layer (i used kueh lapis presser). 
Steam for another 10-15 minutes.

Custard Layer:
3 eggs, 
200ml coconut milk, 
180g sugar (I put 160g), 
100ml pandan juice,
 4 tsp of Hoen Kwee flour, 
2 tsp corn flour, 
2 tbsp plain flour. 
Combine eggs, coconut milk & sugar in a mixing bowl, stirring with a whisk. 
Add the pandan juice and all the dry ingredients, 
stir well until smooth and free of lumps. 
Strain the mixture into a heatproof bowl and
 set this bowl over a pan of gently simmering water. 
Stir continuously until the custard just begins to thicken (do not over cooked). 
Pour this over the rice. 
Steam over very gentle heat (otherwise the custard will have a bubbled surface)
 until set, around 25 minutes.






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