Kueh Sarlat

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It’s been a long long time since I last make this Kueh. I remember I used to make this Kueh for my mother-in-law when I still living in Singapore. It took many many fail and ugly looking Kueh to get this recipe right, so much so until my maid raise her white flag and ask me please stop making this Keuh, as she is so sick of eating this Kueh. Anyway, I did stop making this Keuh after I finally get it right the way I wanted it. 😊

Bottom layer:
(A):
300g glutinous rice – (soaked overnight or at least 6 hours), drained
2 pandan leaves – tie in a knot
120ml coconut milk (I use Chef’s choice brand)

(B): mix well in a bowl
100ml coconut milk
1 1/2 teaspoon salt
1 tablespoon sugar

Top layer:
4 eggs – beaten
130g sugar
300ml coconut milk
1 tablespoon plain flour
2 tablespoon corn flour
1 tablespoon pandan juice (grind pandan leaves, put them into a cloth bag, wet with some water and wring hard for the juice)
1/2 teaspoon pandan paste

Method:
1, Prepare the steamer on high heat and line a 7 inch square tin with aluminum foil at the base

2. Put (A) into the baking tray and steam (use 1st tier) for 30 mins over high heat

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3. Put the plain flour, corn flour into a mixing bowl, add thick coconut milk into the flour gradually and stir with a hand whisk till combine

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4. Add pandan juice and pandan paste and mix well

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5. When the time is up, remove the rice from the steamer, add (B) and mix well with a ladle, then make some holes and steam for another 15 mins (or until cooked)

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6. In a saucepan, using medium burner, LOW Heat cook the beaten eggs and sugar until sugar is dissolved and is light orange and a bit translucent (must use low heat otherwise the eggs will get cooked)

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7. Pour flour mixture into the egg mixture, using a hand whisk, stirring over LOW heat continually until mixture is slightly thicken (about 3-5mins)

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8. When the rice is done, remove the rice from the steamer, and reduce the heat to the lowest, using medium burner.

9. Discard the pandan leaves, fluff up rice and level the hot rice

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10. Use a strainer and pour the kaya mixture over the rice

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11. Before placing the baking tin in steamer (use 2nd tier). If it is still too hot, turn off the fire for awhile first. Using medium burner Steam over very, very low heat for 30mins or till cooked). (Must put on 2nd tier to reduce the amount of heat, otherwise, Kueh will be “wrinkled”. Wrap the cover with a big cloth to prevent water from dripping down into the Kueh)

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12. When cooked, leave to cool completely

13. Place a piece of plastic on top the Kueh, then use a knife to cut through the plastic bag, this will ensure your knife free from the rice and Kueh.

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