Kuih Sarlat

hmm... so many of my cyber friends have been making kuih sarlat and so have I, just that I do a little cheating with the help of my microwave.

Have been meaning to post this recipe ages ago, but with work and holidays and what else, just did not get down to it. Then I promised some ladies (we were meeting for dinner) that I would make some, so took the opportunity to take some pictures and refresh my memory on how to make it. hehe

This is actually my mum's recipe but being me and being lazy, here is my method - using the microwave!

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

Custard Layer
4 eggs
4 tbsp rice flour
150 sugar
400 ml coconut milk
1 tbsp plain flour
1/2 tsp salt

Method:

BOTTOM LAYER

1. Wash glutinous rice to remove excess starch and soak for at least 2 hrs
2. Wash about 20 -30 dried flowers and steep in 100 ml of water
3. After water has turned dark blue, let it stand before squeezing out 100 ml dark blue water
4. Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
5. Add 1 tsp salt to thin santan and mix well
6. Drain out the water from the soaked glutinous rice
7. Lightly spray a 24 cm round pan with oil
8. Transfer drained glutinous rice into pan
9. Arrange some pandan leaves (optional)
10. Pour the thin santan (coconut milk) all over
11. Ensure the rice is thoroughly covered by the thin santan
12. Place pan of rice in a steamer and steam for 30 mins.
13. Thereafter, remove pandan leaves
14. Fluff up the rice; and pour blue pea flower water (in patches) over it. Check if rice is soft. If not, add more coconut milk and steam for another 15 mins.
15. Remove pan from steamer and press the rice flat until it is well compressed.
16. Set it aside

CUSTARD LAYER

1. Break eggs in bowl and beat slightly. Add sugar, both flours and coconut milk and mix till lump      free. Add pandan paste.
2. Pour into saucepan and cook until it looks slightly curdled. Turn off heat.
3. Put sieve over previously set rice. Pour semi liquid into sieve and press through. 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)
4. Steam over medium heat for another 45 mins till custard is cooked.