This has to be my most favorite nonya kueh since young ^^ Without doubt, this would be one of the choices whenever I buy from Bengawan Solo their kuehs. And since a few years back, I have been trying hard to learn how to do this kueh. I am not exaggerating but my persistence is quite incredible (#^^#) Friends called me “perfectionist” but actually I’m not. Just wanting to achieve a right constituency for the pulot and the kaya custard. The other big challenge for me in doing this kueh is to achieve a smooth top. A few times, the top of my kueh sarlat looked like craters! (><) So persistent was I that once, I made 5 attempts in 3 consecutive days! My parents and family were so scared at the sight of the kueh then (:^^:)
There are many recipes available for kueh sarlat and I have read through Alan’s (Travelling Foodies), Rose’s Kitchen’s, Kitchen Tigress’, Kenneth’s (Guai Shu Shu) and many more. Have tried a few of these recipes, except for Alan’s, which I am putting on hold cos Alan’s rendition looks too perfectly done that it is intimidating for a novice like me to try (#^^#) When Roxana (My Bakes My Story My Life!) posted her kueh sarlat, it triggered my interest again after a relatively long hiatus. Hers looks so pretty too and the steps look manageable. This is my second time doing her recipe but I did not take any photos for the previous attempt (><)
Mum already “placed her order” with me for kueh sarlat weeks ago. She totally loves the kueh when she tried my first attempt with this recipe. Hence for Chinese New Year, since I do not have the time to “replace” her and bake on her behalf, kueh lapis for our relatives who would always come visit on the first day of CNY, she wanted me to bake for her 2 trays of kueh sarlat! Told her I wld have time only for a tray as I would be busy on CNY eve too, running places here and there.
Glad that the kueh was very well received and was snapped up immediately by the relatives. Mum, dad, sis and bro did not have the chance to try but it’s ok. I can always do for them again (^-^)
Oh! I almost forgot to mention that in my earnest to perfect this kueh, I have even gone to great lengths to find the blue pea flowers and eventually am growing them! (^o^) However …. hehehe … did not try them yet. Was too occupied during the days leading to CNY that it slipped out of my mind these pretty flowers (><)
Here’s the recipe which I have adapted from Roxana’s Kueh Sarlat. My changes/inputs are in italics with the asterix prefix.
Please click on her recipe cos as always, Rox would write up the recipe in such clear details. Me? Much more to learn from all the wonderful bloggers (#^^#)
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) *I used Heng Guan packet coconut milk.
(B): mix well in a bowl
100ml coconut milk
1 1/2 teaspoon salt
1 tablespoon sugar
4 eggs – beaten
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) *I washed and cut into small pieces 5 pandan leaves, put them in a blender with 2 tablespoons of water and blend them. After that, I strained the juice to get one tablespoon.
1/2 teaspoon pandan paste *I used Koepoe pandan paste
1, Prepare the steamer on high heat and line a 7 inch square tin with aluminum foil at the base *This is a great idea! Previously, I have always used the cellophane paper aka 玻璃纸 for baking and cooking to steam my kueh sarlat.
2. Put (A) into the baking tray and steam (use 1st tier) for 30 mins over high heat.
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.
4. Add pandan juice and pandan paste and mix well.
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)
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).
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).
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.
10. Use a strainer and pour the kaya mixture over the rice.
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) *My steamer is only single tier… hmm… so this is the trick to a smooth top!
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. *Love this tip! My kueh sarlat is now so neatly sliced and with minimum mess! Thanks so much, Rox! Love ya!
Please try out this recipe. It’s easy and the results is awesome! I am so glad to have found this recipe (^-^)