Did Kueh Sarlat some 20 years ago using Mrs Leong's cookbook recipe, now you know my age, ha!ha! and long time wanted to do this, but by some unseen forces and never get it done.


Get it done tgday using Florence's recipe from do I like blog and did a 8" square tin. Bought a 500 gm Heng Guan Coconut milk and was not enough went downstair to bough a small packet of Kara coconut milk to add.

When my husband knew that I was making this kueh, he was happy and keep saying that I keep on making things he don't like (cakes)... haiz....


Recipe from Florence's blog

Ingredients: (18cm round springform pan)
Rice Layer
200g glutinous rice (soak in water for 5 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt

Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice
1/4 tsp pandan paste
1/4 tsp salt

Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked3. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan. I lined my pan with baking paper. You can line it with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.

Notes:
I added pandan paste to give it a nice jade color.