Kueh Salat by Flora Ng

Ingredients A (Base Layer)

400g glutinous rice
250ml thick coconut milk
1 tsp salt
3 pieces pandan leaves

Ingredients B (Top Layer)

200ml pandan leaf juice
60g corn flour
40g plain flour
4 eggs
400ml thick coconut milk
300g sugar

Pan Size: 6" x 9" x 3"

Method:

BASE Layer: Rinse glutinous rice, then soak for about 2 hours. Drain and add in salt and mix well. Boil the water in the steamer. Place glutinous rice in, add pandan leaves, and steam over high heat for about 20 minutes. After 30 minutes of steaming, slowly add in coconut milk and mix well. Continue to steam till cooked (abt 10 minutes). Remove from steamer, and loosen the glutinous rice. Place glutinous rice in square steaming tray. Use a flat spoon to compress the glutinous rice. Continue to steam for about 5 minutes.

TOP Layer: Sift corn flour and plain flour together. Beat eggs and sugar together lightly. Add thick coconut milk, beaten eggs and pandan leaf juice to flour n mix well. Cook mixture over low hear till it turns thick. Strain the mixture.

Pour mixture over glutinous rice n cover ir with a piece of cloth. Steam over medium heat for about 20 minutes, till solidify. Set aside to cool and cut into pieces before serving.