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Ingredients
| Pandan Custard Layer | Glutinous Rice Layer |
| 100ml Water (To Extract Pandan Juice) | 80ml Coconut Milk |
| 480ml Coconut Milk | 300ml Water (To Soak Blue Pea Flowers) |
| 8 Eggs (Beaten) | 10g Corn Flour |
| 10 Pandan Leaves | 10g Salt |
| 320g Caster Sugar | 30g Dried Blue Pea Flower |
| 1 Tablespoon Corn Flour | 600g Glutinous Rice |
| 1 Tablespoon Plain Flour | For Soaking Rice Water |
| For Greasing Oil | |
| For Lining Baking Tin Baking Paper |
1. Methods for Pandan Custard Layer
1. Cut pandan leaves into smaller pieces and feed into slow juicer. Add 100ml water, to extract juice.
2. Over a bain-marie, add in coconut milk, eggs, caster sugar, the pandan juice, corn flour, and plain flour. Whisk well until a custard texture is formed.
3. Strain the pandan custard, and set aside.
2. Methods for Glutinous Rice Layer
4. Pre-heat oven to 100°C with ‘Steam’ mode.
5. Soak glutinous rice in water for about 3 hours.
Tip: Prepare this the night before to save time!
6. Soak blue pea flowers in water for about 15 minutes. Strain water from the blue pea flowers.
7. Strain water from the soaked glutinous rice, and steam for about 45 minutes or until cooked.
8. Add in coconut milk, salt and blue colouring from the blue pea flowers, to the steamed glutinous rice and mix well. Steam the rice again for about 30 minutes or until the rice is soft.
9. Remove the steamed glutinous rice from the oven, and let it cool completely.
10. Brush a tray of your preferred size with oil and line with baking paper. Set the glutinous rice evenly in the tray and press firmly to ensure that the rice is compact.
11. Sprinkle corn flour evenly over the glutinous rice layer.
12. Pour the pandan custard over, and use a chopstick to poke through the rice. This ensures that both layers sticks together smoothly.
13. Steam for about 120 minutes or until the custard is cooked.
14. Let the Kueh Salat cool completely before taking it out of the tray.
15. Cut to desired size and enjoy!
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