Kuih Salat

Yes, it's the time of year, the tree is up the light is aglow. It's time to celebrate the holiday with folks we know! 

Tony invites all his staff over to our house tonight for pot-luck dinner and karaoke. Since most of his staff are Vietnamese and one from Johor, I can't serve without some Nyonya (Malaysian style) desserts.

Kuih (cake or dessert) Talam is a dessert consisting of two layers. The top green layer is the custard with extract of pandan leaf (screwpine leaf), while the bottom layer is made from the glutinous rice.

Kuih Salat

For the rice layer:

1 1/2 c glutinous rice, washed and soaked overnight
200ml coconut milk
1tsp salt
2 pandan leaf, tied into a knot

1. Wash rice in several changes of water until water runs clear. Cover with fresh water and soak overnight or at least 3 hours. Rinse and drain rice.
2. Place in a 8" round or square cake pan (at least 3" height). Combine the coconut milk and salt, then add to the rice. Bury the pandan leaf in the rice and steam over rapidly boiling water for 30 minutes until the grains will no longer have any opaque bits.
3. Remove the pandan leaves and fluff rice up with a fork. Then, using a aluminium foil, press the rice down to form an even, compact layer. Steam for another 15 minutes.

For the pandan juice:

6-8 large pandan leaves
1/2 c water

1. Under the running water, rub and rinse pandan leaves.
2. Cut the leaves into 1" length.
3. Place the leaves and water in an electric blender and process until pulverized.
4. Pour through a find strainer and discard solids.
5. Measure out the required amout of juice as required.

For the custard layer:

3 large eggs
200ml coconut milk
1/2 granular sugar
1/2 c pandan juice
2 tbsp cornstarch
2 tbsp all purpose flour

1. In a medium bowl, whisk together eggs, coconut milk and sugar. Add in the pandan juice, cornstarch, flour and whisk until smooth.
2. Strain the mixture into a heatproof bowl and sit the bowl over a simmering water. Whisk until custard just begins to thicken. Do not overcook.
3. Pour the custard over the rice layer. Steam over low heat until set, about 20 minutes. Avoid opening the steamer.
4. Allow to cool completely before cutting.