I live in Phuket and we just had our Singapore National Day celebration with many fellow Singaporeans. I brought this Kueh Salat as my potluck contribution. Everyone loves it and gone in a flash. Thank you so much for sharing your amazing recipe. 🙏🏻😊
Your videos are fantastic. I made tapioca kueh and kueh salat frm your step by step videos tutorial and it's a success. Thank you so much. Hope to see more videos tutorials frm you soon.
Thank you so much for your feedback. Please subscribe to my Channel to receive notification of new videos uploaded if you haven't done so. Thank you again for your support.
When scrolling down putri salat recipes on TH-cam, I came across it and was excited to try this recipe after many people gave satisfactory feedback. It's true!! Very tasty!! Thank you Mr. Eddie for sharing the recipe and tips. I will also try your other recipes. May God reward you for sharing knowledge with others.
Thank You Eddie for your perfect recipe. I have made it again and it is the best recipe for this kuih. The pandan layer is soft and smooth and the rice is also perfect with just the right softness, sweetness and saltiness. It is a winner!
This is one of my fave snacks during my childhood days back in Brunei. Thank you for sharing this recipe! Now I can make it here in my home country, Philippines. :)
I think you blended too long and your leaves could be old. Young leaves are better and sometimes when you blend too long, it will give a slightly bitter taste.
Thank you. Use a thin spatula and run all round the sides. Cover the pan with a tray or plate and overturn it. The kuih should come out easily. Don't worry the Top layer will not be damaged. Overturned it back again.
Yes seems like it. Reduce the flame abit and observe the top. Once it starts to form large bubble, lower your heat further. If the top remains smooth, then you've got the right steam temp.
thank you! i just did it and it seems great so far so good. How did you take it out of the tray though? without damaging the top layer? I've got another hour for it to set.. am really hoping it tastes as good as it looks. I used my pea flower and pandan leaves from our garden.. works like a dream!
After Kueh cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
@@ShiokmanEddie yes it worked out great... flipped it and voila! thank you. Btw, i would like the pandan kaya a little softer. It could have been that I steamed it too long? because we had a power cut, i had to move my steamer to a gas burner halfway through and it took much longer to set. so i only removed it once the kaya had set when I poked it and the skewer came out clean. How would i make the kaya a little bit softer? would that effect the flip over once it's done? Thank You.
@@deeinphuket yes you're right that the longer you steam the top layer will be firmer. The top layer will hold even if it's slightly softer when you overturned it. Of course if it's undercooked then it wiil be too soft to support the weight of the pulut when upside down.
Traditionally, our mothers and grandmothers didn't flip the whole kueh out onto a separate plate. They cut up the kueh in the pan and dished out the pieces onto individual plates or we ate the pieces by hand straight from the pan.
Hey. Eddie. I tried the recipe. It turn out so amazing. But I have a question. I can’t finish once. How to store them. And how to eat the next day? I mean should I eat cold or warm up? Thank you so much
Thank you for trying the recipe. You should keep refrigerated after 24 hrs of making the kueh. You can either thaw at room temperature before eating or lightly steam it if the rice gets a little hard after a few days in the fridge. You can also eat it cold if the rice is still soft. Up to your liking.
Hi Eddie, I tried your recipe but when it came to the part on stirring the green mixture till it becomes slightly thick, it started coagulating at the bottom of the saucepan when i stirred. It didn’t even take that long to do so. Formed like kaya. What went wrong?
Hi Eddie, what is the size of the tray please? Wanted to try this for a long time but haven't found one to my liking. Yours looks good. Will try them out soon once I managed to get the tray. By the way, where do you get the stainless steel presser from please? Thanks!
Hi Junie, the size is a 24 cm round tray and is mentioned in the video and on my recipe blog also. As for the presser, I got it from Phoon Huat long ago. I think they're selling the plastic version which is thicker and stronger.
Good morning sir. Thank you for sharing this video. I've tried and noticed that I always have this gap along the sides of the pan which separates the custard and the pan. Gap is about 3-5 mm. Do you have any advise on this? Thank you sir. And stay safe always.
Hi Eddie, I am unable to load the full recipe on your website. Is it possible to share a copy here? It looks amazing and I would love to try out your recipe!
Hello Eddie, thanks for sharing, just wondering for the Pandan Juice, after i blend the leaves and the water in the blender, do I have to dilute the liquid and just use the darker pandan liquid? Or I can directly use the juice without diluting? Thanks!
It depends on how dark the juice is after you blend them. If it's too dark then dilute it a little. You just have to adjust according to your preference.
Thank you for your feedback 🙏 As for unmoulding the kueh - Lightly oil the inside of the pan. Preferably line the bottom with baking paper. After Kueh has cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
Hi Eddie, must say I tried both your sugee cake and kuih Salat...they both turned out good and yummy! Thanks for sharing your recipes with us and God Bless 👍😊😋 I want to ask - for your Kuih Salat if I were to add 1-2 eggs extra to the top green layer, do I have to also proportionately increase the sugar, santan, plain flour and tapioca flour? Another question, I also noticed that a little of the top green layers sips through in between the pulut rice...any reason for this? Your feedback is greatly appreciated. Thanks.
Thanks for your feedback. You don't really have to add the other ingredients if you add more eggs, but the top layer will taste richer. If you do add the other ingredients proportionately then your top layer will be thicker. You need to compress the rice very tightly to prevent the batter from sipping through.
Noted with many thanks on your swift response Eddie! :) Will attempt the second time on the Kuih Salat for sure as my family and I love them so much :)
This looks beautiful. What does pandan taste like? I just ordered the paste from Amazon because so many recipes I have been watching lately use Pandan. I love to cook food from around the world. I’m made my way around to Far East and South Asia. Thank you
Kueh Salat (Kuih Seri Muka) Ingredients BOTTOM LAYER 400 g glutinous rice 40-50 blue pea flowers bunga telang (soak in 100 ml water) 250 ml santan (150 ml thick coconut milk with 100 ml water) 1 tsp salt Pandan leaves optional TOP LAYER 3 large eggs 70 g 150 g sugar 1/4 tsp salt 400 ml thin santan (200 ml thick coconut milk with 200 ml water) 100 ml pandan water (from 30 pandan leaves with 100 ml water) 90 g plain flour 45 g tapioca flour Instructions BOTTOM LAYER Wash glutinous rice to remove excess starch and soak for at least 2 hrs Wash about 40-50 dried flowers and boil in 100 ml of water After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan Add 1 tsp salt to thin santan and mix well Drain out the water from the soaked glutinous rice Lightly spray a 24 cm round pan with oil Transfer drained glutinous rice into pan Arrange some pandan leaves (optional) Pour the thin santan (coconut milk) all over Ensure the rice is thoroughly covered by the thin santan Place pan of rice in a steamer and steam for 20 mins. Thereafter, remove pandan leaves Fluff up the rice; and pour blue pea flower water (in patches) over it Fluff up the rice again and steam for another 10 mins Remove pan from steamer and press the rice flat until it is well compressed. Set it aside TOP LAYER Cut 30 pandan leaves into small pieces and blend in water. Sieve out pandan juice and set it aside. When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh. If possible, this step should be done 1 or 2 days earlier. Add 1/4 tsp salt to 400 ml thin santan (i.e. 200 ml thick coconut milk with 200 ml water) Add 150 g sugar to 3 Large eggs and mix well Add 400 ml thin santan and mix well Add 100 ml pandan juice a little at a time (checking colour) and mix well Sieve 90 g plain flour and 45 g tapioca flour into pandan mixture and mix well Sieve out the mixture to ensure smooth consistency Stir sieved mixture over low heat until it thickens slightly Once mixture sticks to back of spoon, it’s ready FINAL STEPS Heat up the compressed glutinous rice in the steamer Slowly pour the pandan mixture over it Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh) Steam over medium heat for 30 to 45 mins The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean Remove pan from steamer and let it cool for at least 4 hrs before cutting Use a plastic scraper or plastic knife to get a smooth cut Recipe Notes Kueh Salat is best eaten within 1 or 2 days. If kept in fridge, steam kueh to soften it before eating.
I tried your recipe today. The top was smooth but there was a few large holes appeared. Could this be too high temperature while steaming the top layer ?
Thanks for sharing, I accidentally found out that there are 2 types of Duan Pandan, one is big leaf and 1 is small leaf. The big leaf pandan gives a very pretty green colour, not much aroma but the small leaf pandan has very nice pandan aroma. If used too much, I noticed that it has a bit of bitterness. So I use extra big leaf pandan so my kueh will be very green in colour, no need to add in green colouring.
@@ShiokmanEddie Sorry, no, both are different Pandan plant !! There are 2 types of Pandan plants in Malaysia. Oh yes, since I used the blender, after blended to Pandan juice, I will rinse it and blend the green layer ingredients, 100 % smooth ! I use my blender even I make Pancake batter, so easy !!
Hi, may I know when you mention thick coconut milk, can use packet ones or need to squeeze out fm the fresh coconut? How do you remove the kueh from the round mould? Thank you.
Yes you can use packet coconut milk but preferably freshly squeezed if possible. To remove Kueh from round mould, better to line bottom of pan with baking paper and lightly oil inside before pressing rice inside. To unmould, run a plastic spatula round the edge to clear the sides and overturn the pan and the kueh will drop out.
H Eddie, i hv just subscribed to your channel. May i know how much rice are you using ? i clicked at your recipe link but i cant see anything. If i were to use a square tray, should i use 10 inches too ? pls advise. Thanks !
Tried your recipe twice when I went back to Penang and everyone loves it. Thanks so much for sharing.May I know where I can get fresh coconut milk in Singapore ?
I never heard of this dessert before. Looks amazing. Maybe when the weather gets cooler again, i"ll be willing to try this. Although I'll have to skip those flowers. I have no idea where to get those. Maybe I could find some Ube to create that coloring. Thank you for sharing! Just curious, have you tried using floss to cut this cake? It would probably be great through the custard. Not sure how it would cut through the rice though.
I tried a few times but failed :( Do you have any recommendations on the brand of coconut milk? My Kaya layer had an extremely weird taste and smell so I tried a few times and stopped at each step to taste. Turns out when I blend the pandan leaves with the coconut milk and water, it already has a weird smell. What should I do? I tried it with fresh coconut milk as well but same thing happened. Also tried Kara light coconut milk and also Kara coconut cream.
When blending pandan leaves with coconut milk, you shouldn't blend it too long. Maybe you can try blending the pandan with water only and then sieve the pandan juice into the coconut milk and mix. Don't blend the pandan leaves in water too long also. Shorten the time that you used to blend. I used fresh coconut milk.
Bubbles form due to heat too high. Just lower your steaming heat and check often. Once you see bubbles starts to form, lower your heat abit . You need to observe until you get the correct temp.
I did mine today, 2nd try. I still get a bubble size of a 20 cents coin. Very frustrating . I did use v low heat and had steamer cover slightly ajar. Steamed 40 mins.
Hi Eddie, I absolutely enjoy your Kuih tutorials. I’m a Kuih lover & would have Kuih everyday whenever I’m in Malaysia. Question. Can I use a non stick pan for this kuih? Where can I purchase your cookbooks in Malaysia? Thank you.
Thank you very much Mee Leong. Yes non stick pan should be easier to unmould the kueh. As for my recipe book, it's only available as a softcopy in pdf format. So you can order online wherever you are and download to your laptop, pc or mobile devices. The link is on my recipe blog @ shiokmanrecipes.com
They're the same freshly squeezed coconut milk is also called santan. Yes you can use freshly squeezed coconut milk. Only difference is one is pasteurised for longer self life and the other is fresh with very short shelf life. Both are called santan.
@@ShiokmanEddie oh thank you so much. Anyway, i did kueh ko swee using yr recipe n oh my... My family love it sooo much! Did once last wk, n once this wk! Thanks for sharing!!
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I live in Phuket and we just had our Singapore National Day celebration with many fellow Singaporeans. I brought this Kueh Salat as my potluck contribution. Everyone loves it and gone in a flash. Thank you so much for sharing your amazing recipe. 🙏🏻😊
Thank you so much for your kind feedback 🙏 So glad to hear that everyone loves your kueh salat 😊 Happy National Day
Turn out very good n successful for the 1st time. Very easy to follow n understand. My family love it. Will made again. Thank you very much
You're most welcome and well done
Your videos are fantastic. I made tapioca kueh and kueh salat frm your step by step videos tutorial and it's a success. Thank you so much. Hope to see more videos tutorials frm you soon.
Thank you so much for your feedback. Please subscribe to my Channel to receive notification of new videos uploaded if you haven't done so. Thank you again for your support.
@@ShiokmanEddie yes I have subscribed. Totally love your video tutorials.
Thank you so much 😊
When scrolling down putri salat recipes on TH-cam, I came across it and was excited to try this recipe after many people gave satisfactory feedback.
It's true!! Very tasty!! Thank you Mr. Eddie for sharing the recipe and tips. I will also try your other recipes. May God reward you for sharing knowledge with others.
Thank you so much for your kind compliments and feedback 🙏😊
Hi I had made this today exactly the same way following your recipe ... very tasty and delicious every one praising...👏👏👏👏🙏🙏🙏
Well done 👏👏👍
Dear, how much rice u use following the video... Tq
Thank You Eddie for your perfect recipe. I have made it again and it is the best recipe for this kuih. The pandan layer is soft and smooth and the rice is also perfect with just the right softness, sweetness and saltiness. It is a winner!
Thank you so much for your kind feedback. 🙏😊 So happy that know that it turned out well for you.
Hi is plain flour all purpose flour? Or rice flour instead? Thanks
All purpose flour
Every occasion I’ll make this kueh salat, turn out so delicious, best recipe thanks Eddie
You're most welcome and thank you Wendy
SINGAPORE here to attend...wow lovely..Well DONE I like it BRO
Thank you very much
This recipe is perfect!! I just tried it and it tastes just amazing and the right amount of sweetness for me and my husband. Thank you for sharing!
Thank you so much for your feedback 🙏 😊
This is one of my fave snacks during my childhood days back in Brunei. Thank you for sharing this recipe! Now I can make it here in my home country, Philippines. :)
+JustWingIt it's my pleasure. Hope you will like it 😊
Oh I am sure I will love it. Malay food is simply the best!
Hi just made this. Yummy but don't know why the pandan layer is bitter. Did I use too much pandan leaves? I blended 30 pcs with 100ml water. Thanks.
I think you blended too long and your leaves could be old. Young leaves are better and sometimes when you blend too long, it will give a slightly bitter taste.
Saw your kuih seri muka making.looks so yummy especially when one is fasting.How do you take the kuih out from it's container?
Thank you. Use a thin spatula and run all round the sides. Cover the pan with a tray or plate and overturn it. The kuih should come out easily. Don't worry the Top layer will not be damaged. Overturned it back again.
Thank you for your video. I always end up with large bubbles forming on my top layer. Do you know the reason why? Is my steamer too hot?
Yes seems like it. Reduce the flame abit and observe the top. Once it starts to form large bubble, lower your heat further. If the top remains smooth, then you've got the right steam temp.
@@ShiokmanEddie thank you so much! I will try
One of the best Kuih Salat video I've ever seen. The music does not compliment the good work shown in the video though..
Thank you for your feedback. Music will be replaced soon.
Agreed. Eddie, the music is far too solemn and sad…. Looking forward to the change.
thank you! i just did it and it seems great so far so good. How did you take it out of the tray though? without damaging the top layer? I've got another hour for it to set.. am really hoping it tastes as good as it looks. I used my pea flower and pandan leaves from our garden.. works like a dream!
After Kueh cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
@@ShiokmanEddie yes it worked out great... flipped it and voila! thank you. Btw, i would like the pandan kaya a little softer. It could have been that I steamed it too long? because we had a power cut, i had to move my steamer to a gas burner halfway through and it took much longer to set. so i only removed it once the kaya had set when I poked it and the skewer came out clean. How would i make the kaya a little bit softer? would that effect the flip over once it's done? Thank You.
@@deeinphuket yes you're right that the longer you steam the top layer will be firmer. The top layer will hold even if it's slightly softer when you overturned it. Of course if it's undercooked then it wiil be too soft to support the weight of the pulut when upside down.
@@ShiokmanEddie thank you again! enjoyed experimenting and came out great nonethelss!
Traditionally, our mothers and grandmothers didn't flip the whole kueh out onto a separate plate. They cut up the kueh in the pan and dished out the pieces onto individual plates or we ate the pieces by hand straight from the pan.
My God, i didn't know it takes too much time making this. I'm gonna try this one. Thanks
Hi Eddie, i tried your kueh salat recipe last night and it turned out good👍🏻Thank you for sharing your recipe with us.
Thank you very much for your feedback Elaine 😊 Glad you like it 😁
Hi eddy i would like to try your recipe but you diddnt mention how many grm do we need to soak the glutinous rice .
The full recipe link is in the description box below the video.
may i know how much is the quantity of glutinous rice in this recipe ?
Full Recipe link in description below Video
Hey. Eddie. I tried the recipe. It turn out so amazing. But I have a question. I can’t finish once. How to store them. And how to eat the next day? I mean should I eat cold or warm up? Thank you so much
Thank you for trying the recipe. You should keep refrigerated after 24 hrs of making the kueh. You can either thaw at room temperature before eating or lightly steam it if the rice gets a little hard after a few days in the fridge. You can also eat it cold if the rice is still soft. Up to your liking.
@@ShiokmanEddie i just loves to eat it cold
@@ShiokmanEddie I
It is delicious you are the best Thanks so much
Thank you so much for your feedback 🙏😊
Hi Eddie, I tried your recipe but when it came to the part on stirring the green mixture till it becomes slightly thick, it started coagulating at the bottom of the saucepan when i stirred. It didn’t even take that long to do so. Formed like kaya. What went wrong?
Sounds like your heat is abit too high. Next time if it happen again, just remove from the stove and sieve the mixture over the rice.
Well done! Very clear. Will try it! Thank you very much and keep dishing out more such beutiful handywork!🤗🤗🤗👌👍
Thank you very much for your kind feedback 🙏😊
Your Kueh salat is amazing - it was easier eating it at your home, haha.
Haha, so you finally tried making it 👍 A lot of work but worth it. Thanks for trying it out
I just made using this recipe! It's amazing good! We liked so much! Thanks for sharing! 😍☺️👍
Thank you very much for your feedback 🙏😊
Your recipe was perfect to a tee!!! Sweetness was just right, l have tried your semolina, perfect. What can l say, thank you so much for sharing ❤.
Thank you so much for your kind feedback 🙏😊 Glad they turned out well for you.
Thanks for recipe! Just subscribed to your channel but I don’t think the measurement of glutinous rice was stated?
Thank you for support. You can go to my recipe blog to get the printable full recipe @ bit.ly/3cvRMK1
@@ShiokmanEddie .. unable to open yr webste for the printed receipe. Pls help
Hi Eddie..why before steam the kueh need to ajar isit prevent the bubble on top the kueh..
Yes to maintain a low steam temp and prevent bubbles from forming if too high heat.
Thks..tml I try made again cos made few time n always got few bubbles not like your video soo smooth...
Hi can I ask how do u remove the Kueh from the pan ? As in overturn it and then turn back to
Make the Pandan facing up ?
I have a video for unmoulding this kueh. Please click on this link: th-cam.com/video/lt32pDhDGqs/w-d-xo.html
Hi Eddie, what is the size of the tray please? Wanted to try this for a long time but haven't found one to my liking. Yours looks good. Will try them out soon once I managed to get the tray. By the way, where do you get the stainless steel presser from please? Thanks!
Hi Junie, the size is a 24 cm round tray and is mentioned in the video and on my recipe blog also. As for the presser, I got it from Phoon Huat long ago. I think they're selling the plastic version which is thicker and stronger.
Hi Eddie. Would love to try your recipe. Is thick coconut milk the same as coconut cream?
Yes it is
Shiokman Eddie hi eddie i tried your recipe. The top layer cracked during cooling. What could b the possible reason?
I've never come across cracked top layer. My guess is the batter is too dry or maybe the santan is too thick.
Good morning sir. Thank you for sharing this video. I've tried and noticed that I always have this gap along the sides of the pan which separates the custard and the pan. Gap is about 3-5 mm. Do you have any advise on this? Thank you sir. And stay safe always.
I'm not sure why. Did you cooled down the cake very long that the custard shrinks a bit? Or did the gap appeared after steaming?
OMGgoodness!! I miss this kueh so much !! But so much work! LOL. Look so gooooood!
+magomym Ong Thank you very much 😀
Hi Eddie, I am unable to load the full recipe on your website. Is it possible to share a copy here? It looks amazing and I would love to try out your recipe!
Can you please try this link: www.shiokmanrecipes.com/2016/11/18/kueh-salat-kuih-seri-muka/
@@ShiokmanEddie It works! Thank you so much!!!
Hi! If wanted to use square pan, what size should i use?😍
9 or 10 inch depends how thick you want the kueh to be
Wow!😍, i will try this😊Thank you for ur recipe 👍👍👍👍👍❤️
You're welcome
First time i made, perfectly good. Tq for good instructions .
Thank you very much for your kind feedback 🙏😊
Thank you for sharing this recipe
You're most welcome
Hello Eddie, thanks for sharing, just wondering for the Pandan Juice, after i blend the leaves and the water in the blender, do I have to dilute the liquid and just use the darker pandan liquid? Or I can directly use the juice without diluting? Thanks!
It depends on how dark the juice is after you blend them. If it's too dark then dilute it a little. You just have to adjust according to your preference.
OMG by the way this kueh looks i knew that this kueh will taste heavenly!!!!
Thank you 🙏😁
Hi! Using your recipe right now and I'm so so pleased with it. Just curious, how did you remove the entire kuih out of the pan?
Thank you for your feedback 🙏
As for unmoulding the kueh -
Lightly oil the inside of the pan. Preferably line the bottom with baking paper. After Kueh has cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
@@ShiokmanEddie Thank you kindly
My pleasure
Terima kasih untuk share recipe ya. Nampak sedap! 💗💗💗
Hi Eddie, can you repost the recipe for this Kueh Seri Muka? I just saw your TH-cam but was not able to access the full recipe. Thank you
Sorry about that. Can you please try the link again. Should work now.
Thank you so much Eddie; for your very prompt reply. Yes I have managed to access the full recipe. Thank you 🙏
Hi Eddie, thanks for the video, I am wondering how did you take the kuih out from the mould without damaging the kuih?
I'll be posting a new video on how I unmould the kueh soon. You'll be notified if you've already subscribed and clicked on the bell icon.
Thank you Eddie, looking forward to that!
Hi Eddie! May i know whats the thing called u use for compressing the rice? Thanks
Honestly I've no idea what's it called. Maybe you can try searching for cake spreader or something like that. Sorry.
You can use cake smoother
the master eddie has returned miss your cooking nice to you back
Hi i never used the blue pea flower before , im trying to order online but not sure what you use .
Is that blue pea flower tea ?
Blue Pea flower can also be use to make tea besides extracting the colour for making some Nyonya Kueh
Hi Eddie, must say I tried both your sugee cake and kuih Salat...they both turned out good and yummy! Thanks for sharing your recipes with us and God Bless 👍😊😋 I want to ask - for your Kuih Salat if I were to add 1-2 eggs extra to the top green layer, do I have to also proportionately increase the sugar, santan, plain flour and tapioca flour? Another question, I also noticed that a little of the top green layers sips through in between the pulut rice...any reason for this? Your feedback is greatly appreciated. Thanks.
Thanks for your feedback. You don't really have to add the other ingredients if you add more eggs, but the top layer will taste richer. If you do add the other ingredients proportionately then your top layer will be thicker. You need to compress the rice very tightly to prevent the batter from sipping through.
Noted with many thanks on your swift response Eddie! :) Will attempt the second time on the Kuih Salat for sure as my family and I love them so much :)
Tried this today during MCO. not as nice, but tasty nonetheless! I like it, not too sweet. Thanks!
Hi Eddie can u tell me how many gram of sticky rice
400g - www.shiokmanrecipes.com/2016/11/18/kueh-salat-kuih-seri-muka/
Hi, thanks for this wonderful recipe. Would like to ask, why the top layer is not smooth and inside got hole. What hv I done wrong?
Your heat is apparently too high thus causing the air bubbles in the top layer to expand. Top layer not smooth is also due to high steaming temp.
It looks very delicious. Being a vegetarian can I omit eggs. Thank you
I'm afraid not for this recipe. It won't turn out nice without eggs.
Hello Eddie, for the top layer, may I know if I can use pandan essence instead? If the answer is yes, how much pandan essence should I add? Thank you.
Sorry I'm not sure as I've mot try using pandan essence for any of my Kueh recipes.
May i know what is the tray size that u r using?
10 inch round tray or 9 inch square tray
@@ShiokmanEddie tq for ur rep.. Will let u know the result later.. Tq
Is there a way to make one of my favourite kueh without eggs. Tq
I'm sorry, I've not try making this kueh without eggs.
Eddie yr recipe Awesome 👍.
I tried & Walla it turns out nice & yummy ... Thnx Bro !
You’re most welcome
This looks beautiful. What does pandan taste like? I just ordered the paste from Amazon because so many recipes I have been watching lately use Pandan. I love to cook food from around the world. I’m made my way around to Far East and South Asia. Thank you
Thank you. Pandan has a mild taste but it has a strong pleasant fragrant.
Sorry....can I ask you? How much gram your glutinous rice?
It's 400g. Anyway here's the link for Full Recipe at: bit.ly/3cvRMK1
Hi! Can i get a full recipe of this dish? Badly needed for school💖
Kueh Salat (Kuih Seri Muka)
Ingredients
BOTTOM LAYER
400 g glutinous rice
40-50 blue pea flowers bunga telang (soak in 100 ml water)
250 ml santan (150 ml thick coconut milk with 100 ml water)
1 tsp salt
Pandan leaves optional
TOP LAYER
3 large eggs 70 g
150 g sugar
1/4 tsp salt
400 ml thin santan (200 ml thick coconut milk with 200 ml water)
100 ml pandan water (from 30 pandan leaves with 100 ml water)
90 g plain flour
45 g tapioca flour
Instructions
BOTTOM LAYER
Wash glutinous rice to remove excess starch and soak for at least 2 hrs
Wash about 40-50 dried flowers and boil in 100 ml of water
After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water
Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
Add 1 tsp salt to thin santan and mix well
Drain out the water from the soaked glutinous rice
Lightly spray a 24 cm round pan with oil
Transfer drained glutinous rice into pan
Arrange some pandan leaves (optional)
Pour the thin santan (coconut milk) all over
Ensure the rice is thoroughly covered by the thin santan
Place pan of rice in a steamer and steam for 20 mins.
Thereafter, remove pandan leaves
Fluff up the rice; and pour blue pea flower water (in patches) over it
Fluff up the rice again and steam for another 10 mins
Remove pan from steamer and press the rice flat until it is well compressed.
Set it aside
TOP LAYER
Cut 30 pandan leaves into small pieces and blend in water.
Sieve out pandan juice and set it aside.
When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh.
If possible, this step should be done 1 or 2 days earlier.
Add 1/4 tsp salt to 400 ml thin santan (i.e. 200 ml thick coconut milk with 200 ml water)
Add 150 g sugar to 3 Large eggs and mix well
Add 400 ml thin santan and mix well
Add 100 ml pandan juice a little at a time (checking colour) and mix well
Sieve 90 g plain flour and 45 g tapioca flour into pandan mixture and mix well
Sieve out the mixture to ensure smooth consistency
Stir sieved mixture over low heat until it thickens slightly
Once mixture sticks to back of spoon, it’s ready
FINAL STEPS
Heat up the compressed glutinous rice in the steamer
Slowly pour the pandan mixture over it
Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh)
Steam over medium heat for 30 to 45 mins
The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean
Remove pan from steamer and let it cool for at least 4 hrs before cutting
Use a plastic scraper or plastic knife to get a smooth cut
Recipe Notes
Kueh Salat is best eaten within 1 or 2 days.
If kept in fridge, steam kueh to soften it before eating.
Eddie your Kueh is fantastic
Thank you so much Wendy. Glad you like it 😊
I tried your recipe today. The top was smooth but there was a few large holes appeared. Could this be too high temperature while steaming the top layer ?
Yes, just need to lower the heat a little. Also check often like every 10 mins. Once you see bubbles starting to form lower your heat a bit.
@@ShiokmanEddie Oh yes, I tot so. Temp too high. I must try again till I perfect it. Tqvm. Hope u have good health n wealth.
Gave my neighbours to try n they said v nice, smooth n creamy. Tqvm
Appreciate your feedback 🙏😊
Thanks for sharing, I accidentally found out that there are 2 types of Duan Pandan, one is big leaf and 1 is small leaf. The big leaf pandan gives a very pretty green colour, not much aroma but the small leaf pandan has very nice pandan aroma. If used too much, I noticed that it has a bit of bitterness. So I use extra big leaf pandan so my kueh will be very green in colour, no need to add in green colouring.
Yes you're right, the big leaves are the older ones whereas the small ones are young leaves.
@@ShiokmanEddie Sorry, no, both are different Pandan plant !! There are 2 types of Pandan plants in Malaysia. Oh yes, since I used the blender, after blended to Pandan juice, I will rinse it and blend the green layer ingredients, 100 % smooth ! I use my blender even I make Pancake batter, so easy !!
Hi, may I know when you mention thick coconut milk, can use packet ones or need to squeeze out fm the fresh coconut? How do you remove the kueh from the round mould? Thank you.
Yes you can use packet coconut milk but preferably freshly squeezed if possible. To remove Kueh from round mould, better to line bottom of pan with baking paper and lightly oil inside before pressing rice inside. To unmould, run a plastic spatula round the edge to clear the sides and overturn the pan and the kueh will drop out.
The kueh looks so beautiful and delicious 😋
Thank you
Does the rice have to be hot before you pour your custard? Can it be cooled?
No it doesn't have to be hot before pouring the custard.
I tried this recipe and it turns out yummy. Thank you!
You're most welcome
Can i replace the tapioca flour with corn flour or anything else?
If you replace the tapioca flour for my recipe, texture will be slightly different. There are other recipes that uses corn flour.
H Eddie, i hv just subscribed to your channel. May i know how much rice are you using ? i clicked at your recipe link but i cant see anything. If i were to use a square tray, should i use 10 inches too ? pls advise. Thanks !
Sorry about that. It's 400g glutinous rice. You can also use a 9 inch round tray. Thank you for your support.
@@ShiokmanEddie tq. If square tray, 9 inches too ?
Yes and you can also use an 8 inch square tray too if you want it slightly thicker.
Hi Eddie , may I know the thick coconut milk, isit coconut cream or the store bought coconut milk ? Thanks in advance
It can be either store bought coconut cream or concentrated freshly squeezed coconut milk
@@ShiokmanEddie thank you
Tried your recipe twice when I went back to Penang and everyone loves it. Thanks so much for sharing.May I know where I can get fresh coconut milk in Singapore ?
Thank you for trying the recipe. As for fresh coconut milk, you can get it Blk 85 Bedok North Market and Geylang Serai. Market.
What is the amount of Glutinous rice u used?
Can i know the amount of glutinous rice to pair up with the recipe?
Full Recipe link is in the description box below the video
@@ShiokmanEddie thanks. I cant get the page load, thats why i posted the question..🤣
May I know how many gm/cups glutinous rice is for this recipe?? Can I use a pan size 10" x 10"
Its 400 g glutinous rice. Here's the link to the Full Recipe: wp.me/p8790g-1K
TQ Sir, can I use 10" x 10" x 2" for this recipe.....@@ShiokmanEddie
Yes but the kueh will be thinner
I never heard of this dessert before. Looks amazing. Maybe when the weather gets cooler again, i"ll be willing to try this. Although I'll have to skip those flowers. I have no idea where to get those. Maybe I could find some Ube to create that coloring. Thank you for sharing! Just curious, have you tried using floss to cut this cake? It would probably be great through the custard. Not sure how it would cut through the rice though.
You're welcome. No I've not try cutting with floss. As you mentioned, doubt it can cut the rice. Thanks.
I tried a few times but failed :( Do you have any recommendations on the brand of coconut milk? My Kaya layer had an extremely weird taste and smell so I tried a few times and stopped at each step to taste. Turns out when I blend the pandan leaves with the coconut milk and water, it already has a weird smell. What should I do? I tried it with fresh coconut milk as well but same thing happened. Also tried Kara light coconut milk and also Kara coconut cream.
When blending pandan leaves with coconut milk, you shouldn't blend it too long. Maybe you can try blending the pandan with water only and then sieve the pandan juice into the coconut milk and mix. Don't blend the pandan leaves in water too long also. Shorten the time that you used to blend. I used fresh coconut milk.
@@ShiokmanEddie thank you so much! Why will blending too long result in weird smell?
I'm not sure but I think it could be the heat generated during prolonged blending that can affect the leaves structure. I'm just guessing only.
Excuse me,I have some questions.i follow your receipt to make it. It's taste good but I have some bubble on the surface .how can I solve the problem 😭
Bubbles form due to heat too high. Just lower your steaming heat and check often. Once you see bubbles starts to form, lower your heat abit . You need to observe until you get the correct temp.
thanks for sharing this lovely recipe, Stay connected.
You're most welcome and stay safe
@@ShiokmanEddie thanks
I did mine today, 2nd try. I still get a bubble size of a 20 cents coin. Very frustrating
. I did use v low heat and had steamer cover slightly ajar. Steamed 40 mins.
Miss this superb snack. I've subscribed to your channel as I will try this recipe. Thanks.
+T Ravichandar Thank you and hope you will like it 😀
Hello! Can I use an 8inch square pan?
Yes you can
Hi, egg 60g also use 4?
Yes I used 60 to 65 g eggs
Thanks for your prompt reply
Hi Eddie, I absolutely enjoy your Kuih tutorials. I’m a Kuih lover & would have Kuih everyday whenever I’m in Malaysia. Question. Can I use a non stick pan for this kuih? Where can I purchase your cookbooks in Malaysia? Thank you.
Thank you very much Mee Leong. Yes non stick pan should be easier to unmould the kueh. As for my recipe book, it's only available as a softcopy in pdf format. So you can order online wherever you are and download to your laptop, pc or mobile devices. The link is on my recipe blog @ shiokmanrecipes.com
Shiokman Eddie Thank you for the quick response. One more q.....sorry. Can I substitute tapioca flour with corn flour? Many thanks.
There are recipes that uses corn flour but I've not tried replacing tapioca flour with my recipe. I'm not sure how's the texture will be like.
Can we use pure coconut milk instead of santan?
Isn't coconut milk santan? What do you mean by pure?
@@ShiokmanEddie different. Fresh coconut milk
They're the same freshly squeezed coconut milk is also called santan. Yes you can use freshly squeezed coconut milk. Only difference is one is pasteurised for longer self life and the other is fresh with very short shelf life. Both are called santan.
master at work excellent super video editing and filming keep it going all the best from germany
+Steve Raman Thank you but I'm no master 😊 appreciate your kind compliment and thanks again from Singapore 😁
Steve Raman cambcambo
Just made some. How did you lift the kueh from the pan?
By using a plastic spatula to separate the side from the pan and then over turning the pan to unmould the Kueh.
Can i just use blue food colouring instead of the blueish flower for the colour?
Yes you can
Hi there, your full recipe won't load when I click on the link, so may I know how much glutinous rice you used? And what size of pan you used?
400g glutinous rice and 24cm round pan
@@ShiokmanEddie Thank you! Turned out really well, my parents are originally from Singapore living in Canada for the last 40 years and loved it!
@Audrey Chen - That's great 👍 thank you for your feedback 🙏
Hi Eddie, thanks for this delicious Kueh receipe, just wondering if I were to use Pandan paste, should I add the paste with 100 ml water. Thanks
You're welcome 😊 if you use paste then you should lesser than 100ml water. The final volume of pandan water should be 100 ml.
Hi eddie. May i ask how do u get thick coconut milk from fresh grated coconut??
Don't add water to the coconut before squeezing. If can't get enough from squeezing then use those coconut cream in packets or can.
@@ShiokmanEddie oh thank you so much. Anyway, i did kueh ko swee using yr recipe n oh my... My family love it sooo much! Did once last wk, n once this wk! Thanks for sharing!!
That's great 👍 thank you for trying the recipe. Glad to know that you and your family love it 😁
What can i substitute with plain wheat flour? Im allergic to gluten
Sorry I've not try with any non gluten flour for this recipe.
How many glutinous rice?
400g glutinous rice. Recipe link below the video in the description. Anyway, Here's the link - Full Recipe at: bit.ly/3cvRMK1
If you the square, what os tge size?
For square shape you can use 20cm or 8 ins tin
Eddie, just subscribed to yr channel. Yr kuih looks amazing n will try over the w/end! Cant get this in UK. Tks for sharing.
Thank you for subscribing 😁
Hi, if I use box coconut how many ml water and ml coconut?
Just follow the same amount as in the recipe
How long can i leave it at room temp?
24 hrs
@@ShiokmanEddie thanks!
Hi, if the top layer without put pea flower so how many water should use?
Top layer don't need blue pea flower. It's only for the rice at the bottom. If you meant the bottom layer then same amount with the flowers.
@@ShiokmanEddie sorry is the bottom layer
100 ml water without flowers
If 500g glutinous rice how many water need?
@@ShiokmanEddie thanks
how to make the topping yellow? what should I substitute with the pandan?
Simply reduce the amount of pandan or none at all and add pandan Essence
How much of glutinous rice for this recipe pls?
400g glutinous rice
Hi was just curious, does the flowers need to be dried or can I use the freshly plucked flowers? Thank you :)
No, you can use freshly plucked flowers too 😊
Shiokman Eddie thank you!! Keep up the good work :)
You're welcome and thanks 😊
How much rice needed?
400g glutinous rice
Hi Eddie, may I know what size round tray do you use for this recipe? Thank you!
10 inch round tray but if you want thicker you can use 9 inch round tray which I've been using lately.
@@ShiokmanEddie Thank you for the tip! Btw, I used your receipe to make kueh ko sui and it's solid! Thank you! My family and friends enjoyed it!
Happy to hear that 😁 thanks for your feedback Karen 🙏
@@ShiokmanEddie It's soft and really melts in your mouth. Thanks so much for sharing! :)
Thanks so much
You're welcome
Finnaly I found this channel 😍😍😍😍