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Kueh Salat

[White Portion]

  • 400g glutinuous rice

  • 150ml thick coconut milk

  • 1tsp salt

  • 1 banana leaf.

[Green Portion]

  • 150ml pandan juice

  • 5tbsp cornstarch (sifted)

  • 3tbsp plain flour (sifted)

  • 3 eggs

  • 220ml thick coconut milk

  • 200g sugar


  1. White: rinse glutinuous rice then soak in water for 1 hour. Stir well coconut milk and salt. Set aside.

  2. Bring water in the steamer to a boil and steam glutinuous rice over high heat for 30mins. After the first 20mins, slowly add in the coconut milk mixture and mix well. Steam over high heat for about 10mins till cooked, remove and fluff the rice. Transfer to a square mould and use the banana leaf to press the rice till firm.

  3. Green: combine pandan juice with flour. Mix well eggs with coconut milk and sugar before adding the flour mixture to mix further.

  4. Stir the mixture over low heat till thick, pour onto the glutinuous rice. Steam over high heat for 30mins till cooked. When cooled, slice to serve.

TIP: do not add too much coconut milk to the glutinous rice or else the top and bottom layers will not stick well. banana leaf does not stick to the glutinuous rice and can disperse aroma. thus it is most suitable to press the rice firm. the glutinous rice must be firmly pressed for easy slicing.


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