A two-tiered kueh of steamed glutinous rice topped with a thick set layer of green pandan-and-coconut custard. The signature two-tier Nyonya kueh of the Singapore Peranakan dessert case, cut into diamonds.
Kueh salat (also kuih seri muka) is the signature two-tier Nyonya kueh of the Singapore Peranakan dessert case. A base of steamed glutinous rice cooked in coconut milk is topped with a thick, set layer of green pandan-and-coconut custard, and the whole is cut into diamonds. It is named among the best kueh salat in Singapore at institutions like Bengawan Solo, Kim Choo and HarriAnns, and is a fixture of the Singapore Peranakan tea-time table.
A clean split between a sweet, fragrant, set green pandan custard and a base of chewy, salty coconut glutinous rice, the two layers distinct in colour and texture. Eaten in one diamond, it is sweet, salty and aromatic at once.
The glutinous rice is steamed with coconut milk and a little salt until tender and chewy, pressed firmly into the base of a tray. The pandan custard is made by heating coconut milk, eggs, sugar and pandan juice with rice flour until it thickens to a pourable custard, poured over the rice, and steamed again until set. Each layer must be fully set before the next is added, or they bleed together. The contrast of sweet green custard and salty white rice is the point.
Variations
A sweeter version adds more sugar to the custard. Some cooks add a pandan knot to the rice for aroma.
On the Palate
Where Kueh Salat Singapore sits in the Singaporean flavor cloud
Ingredients
Serves 12How it's made
6 steps · 30 min
- 16 min
Soak 200g glutinous rice 4 hours; drain.
- 210 min
Steam the rice with 150ml coconut milk, 1 tsp salt and a knotted pandan leaf 25 minutes until tender; press firmly into a greased 20cm tray.
Watch outPress the steamed rice firmly into the base — a loose layer crumbles apart when you cut the finished kueh.
- 36 min
Extract pandan juice: blend 10 pandan leaves with 100ml water, strain to 80ml green juice.
- 410 min
In a pot, heat 300ml coconut milk, 2 eggs, 100g sugar, 30g rice flour and the pandan juice over low heat, stirring, until it thickens to a pourable custard.
- 512 min
Pour the custard over the rice; steam another 25 minutes until the top is set firm.
Watch outLet each layer set fully firm before the custard goes on — pour too soon and the green and white bleed into each other.
- 64 min
Cool completely, cut into diamonds with an oiled knife.
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