This is one of my children's favourite nonya kuehs. I have always wanted to try out this recipe but somehow the high coconut milk content have deterred me...unless there is an occasion that calls for it.
Since my last refreshment duty was during the March holidays, I had more time on my hands to try out this recipe. The texture was on the soft side--hence the difficulty in cutting into neat blocks. But the taste was quite close to what I hoped it would be. Thanks to Florence for her recipe--visited her blog and got inspired to try it out.
Ingredients:
Rice Layer
200g glutinous rice (soak in water for 3 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt
Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice
1/4 tsp pandan paste
1/4 tsp salt
Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked.
3. Remove pandan leaves and press cooked glutinous rice firmly onto a pan lined with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.
