Kueh Sarlat
Ingredients for Pulut:
600g glutinous rice
300ml thin coconut milk
150ml thick coconut milk
2 tsp sugar
1 tsp salt
2 pandan leaves
Method:
1. Wash and soak glutinous rice overnight. Drain and place rice into a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.
2. Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes. Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes.
3. Line the bottom of a 28 cm round tray with banana leaf. Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula. Steam tray of glutinous rice for 15 minutes before adding custard topping.
Custard Topping:
10 eggs
450g castor sugar
500ml thick coconut milk
6 level tbsp plain flour
1 level tbsp rice flour
1/4 tsp salt
2 tbsp pandan juice
1 tsp apple green colouring
Method:
1. Stir eggs with sugar till sugar dissolves and strain into a double boiler.
2. Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture. Add salt, pandan juice and green colouring and stir well.
3. Stir mixture over a pot of boiling water till it coats the back of a wooden spoon. Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.
4. Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of custard. Remove and place tray on a wire rack to cool completely before cutting.
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Hello Auntie Rose:
This sure is a classic kueh recipe. My favorite too…thanks for posting it…Hope you have more kueh recipes to come. Many Blessings…Elizabeth.
Comment by Elizabeth | October 15, 2007
Hi Elizabeth,
I just made one today and it turned out beautifully. Try the recipe dear, you won’t be disappointed!
Blessings!
Rose
Comment by rose | October 16, 2007
Hi Rose,
I tried one recipe before and was really disappointed by my result. Can you tell me how you do such perfect topping? Could it be the heat that I have gone wrong?
http://preciousmoments66.blogspot.com/2007/07/finally-back.html
Appreciate your advice.
Comment by Small cookie | October 22, 2007
Hello Auntie Rose:
I love your recipe for Kueh Sarlat. However, due to health reasons, I have to cut down on eggs. For the custard topping, if I reduce the # of eggs by half, would it still be OK? If not, what else do I have to adjust. Please advice…thanks…Elizabeth.
Comment by Elizabeth | October 24, 2007
Hi Small cookie,
You will have to watch the heat during the first 10-15 minutes or ridges will form on top of the kaya layer.
Regards.
Comment by rose | October 24, 2007
Hi Elizabeth,
If you reduce the eggs by half, try using 350g sugar and minus 2 spoons of flour.
All the best!
Comment by rose | October 24, 2007
Great Auntie Rose. Since I can use less eggs now, I will be able to try out this Kueh Sarlat recipe. Good tip on the heat and timing, as I want my Kueh Sarlat to come out nice and smooth on the top like yours…will keep you posted on my result…many thanks…Elizabeth.
Comment by Elizabeth | October 26, 2007
Thanks Auntie Rose. I will attempt this hopefully during the school hols.
Comment by Small cookie | October 26, 2007
Hello Auntie Rose:
I made Kueh Sarlat this weekend with less eggs. I followed your great tip about watching the heat and my custard was looking good UNTIL…have to tell you my story…the towel that I used to cover the steamer hood to prevent drips ended up slouching slightly down and soaked up some of my custard topping. So, I no longer have a smooth custard top as it was roughed up by my towel. Luckily, I managed to improvise and cover the ruffled custard top with a layer of smooth pandan gelatin. In the end, my kueh sarlat came out looking really good…pheeewww! What a close call as I was planning to share some of my kueh with friends…so thanks for your recipe and tips…blessings…Elizabeth.
Comment by Elizabeth | October 29, 2007
Dear Elizabeth,
You are so smart, what a clever idea! Another way is to reserve a bowl of the custard topping, pour on to the steamed custard and steam for a further 10-15 mins. How was the texture of the custard, hope your friends enjoyed it.
I’m so touched by your kindness. Thank you so much dear. I pray that God’s light will shine upon you and richly bless you that you will be a blessing to others.
Aunty Rose
Comment by rose | October 30, 2007
Dear Auntie Rose:
My Kueh Sarlat was a hit with family and friends. The texture is good with less eggs and the “accidental” extra pandan gelatin layer gave it an extra touch of smoothness too. Like you said, I won’t be disappointed…you are right, thank you.
Auntie Rose, you have blessed us with so many of your homemade recipes, which are in itself precious and priceless. I may not have hand me down recipes from my family but thank goodness I have generous people like you. Such an act of generosity warrants a return favor of me giving back. So many blessings to us all and looking forward to more kueh recipes to enjoy in the near future…happy cooking, baking…Elizabeth.
Comment by Elizabeth | November 2, 2007
Auntie Rose,
How can I prevent the hills and valleys on the custard? Is it because of the fire or do I have to use cheese cloth to prevent the water dripping into the kueh? Please advice. Thank you for sharing all these wonderful recipes. Cannot thank you enough for your generosity. God Bless.
Comment by Sky | February 1, 2008
Dear Auntie Rose,
How are you? I noticed that you haven’t been updating your blog recently. Are you okay?
I have something for you. Do check it out http://preciousmoments66.blogspot.com/2008/02/keeping-it-alive.html
Take care and God bless.
Edith
Comment by Small cookie | February 20, 2008
Dear Auntie Rose:
Thank you for the great recipes. I tried making the kueh sarlat, following the steps closely. Unfortunately, at Step 3 where it says “Stir mixture over a pot of boiling water till it coats the back of a wooden spoon.” I am a little lost. How long roughly do I stir before the back of the wooden spoon is coated?”
Once again, thank you so much.
Warm regards,
Leona.
Comment by Leona Leonard | June 3, 2008
Dear Rose
Thanks very much for posting the recipes in the website.I tried making the Kaya this morning and it turned out lumpy, not smooth in texture. Please advise as to how I am able to make Kaya which is smooth in texture similar to those that can be bought from convenient stores.
Cheers
Doris
Comment by Doris | December 25, 2008
Hi Rose,
I’ve made kueh sarlat today. Found that the custard is a tad bit too soft. I did follow the recipe by checking the kueh wif a sweker to make sure tht it’s done. Can i make it harder by adding more flour? thanks
Comment by nicki | January 23, 2009
hi rose,
i’m having a house-warming and will have alot of food to prepare.so can i made this kuih sarlat in the evening for next day consumption?
Comment by irene | June 11, 2009
Hi Rosie,
I was given a recipe for Kueh Sarlat many years ago and it was so easy as you cooked it in a microwave….my family loved it! But alas, I have lost it? Do you have one that I can use a microwave with? Thanks
Comment by gaye | July 26, 2010