When I did the Steamed Lapis, my mum was asking "why don't make the Kueh Salat?" So to satisfy her crave, I decided to make it the next day for her. It was my first time making this kueh and I am very satisfied with the end result though the top layer is not nicely spread. Overall the taste is satisfactory.
350g Glutinous Rice, soakedfor 4 hours and drained
200ml thin Coconut Milk (100ml thick coconut + 100ml water)
blue pea flowers (bunga telang), optional
2 eggs (large)
150g Caster Sugar
100ml Pandan Water (Blend about 12 pandan leaves (screwpines leaves) with 100ml water)
400ml thin coconut milk (200ml thick coconut milk + 200ml water)
120g All-purpose Flour
25g Tapioca Flour ( increase to 30g)
¼ tsp salt
1.Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan (I take small portion of rice to mix with blue pea flower water).
2.Top Layer: Whisk eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and pandan paste. Mix well.
3.Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.
4. Cook the flour mixture in a heavy saucepan on low heat, stirring all the time to ensure it doesn’t burn until it thickensl slightly (when the batter is able to coat the back of a spoon). Remove from heat.
5. Pour the mixture on top of cooked glutinous rice (press to tighten), smooth the top and steam over medium heat for 30 minutes (do not steam over high heat).
5.Cool completely before slice with plastic knife.