One of my favorite kueh. The amount of work needed to make this is no joke.
Kueh salat (adapted from Kitchen Tigress)
- 5 young pandan leaves, washed and dried
- 10 grams dried blue pea flowers (bunga telang)
- 250 grams of glutinous rice (I had only 228 grams left)
- 125 ml water
- 1/2 tsp salt
- 125 ml fresh coconut milk
- Wash glutinous rice. Drain in a sieve and set aside for 30 minutes.
- Measure 50 grams of water into a small pot. Bring to a boil. Add dried blue pea flowers and boil for 3 minutes. Set aside to cool. Squeeze out the blue liquid from the flowers and discard the pulp.
- Line a 7″ square pan with parchment paper. I used banana leaves. Prepare a steamer with enough water to boil for 90 minutes.
- Spread half of the rice in the prepared pan. Place pandan leaves over the rice. Spread remaining rice over the pandan leaves.
- Drizzle water and salt over the rice. Steam over high heat for 10 minutes.
- Drizzle coconut milk over the rice. Steam for another 20 minutes.
- Remove pandan leaves. Drizzle unevenly with the blue pea flowers liquid. Steam for another 5 minutes.
- Check if rice is done. If not, drizzle 1 tbsp of water and continue steaming.
- Fluff up the rice to mix the colors slightly.
- Press down firmly with a wet spoon. Steam for another 5 minutes.
- 5 eggs
- 120 grams pandan leaves, cut into small strips
- 150 ml fresh coconut milk
- 2 tbsp all-purpose flour
- large pinch of salt
- 115 grams caster sugar
- 90 ml water
- Beat eggs lightly and strain through a sieve. Set aside.
- Blend pandan leaves with coconut milk. I used an immersion blender. It is better to use a deep bowl or the coconut milk and pandan leaves will fly about.
- Squeeze out pandan coconut milk and make sure it is 150 ml. If not, top up with coconut milk.
- Add flour, salt, sugar and water into the pandan coconut milk. Mix well.
- Cook over medium heat until sugar is dissolved. Add half of this mixture into the eggs. Stir well.
- Pour everything back into the pan. Whisk constantly and cook until the custard has thickened up enough to coat the back of a spoon.
- Pour custard over the hot rice. The rice must be hot or the kueh layer will not stick to the rice layer.
- Steam over the lowest heat for 35-45 minutes. I cracked open the lid of the steamer slightly throughout. The kueh is done when a skewer in the kueh layer comes out clean.
- Set aside to cool for 3 hours for the kueh to set completely. Slice with an oiled knife.
I was a bit generous with the blue pea flower liquid. Taste wise, this kueh makes all the hard work worth it. It is so fragrant from all the pandan leaves and coconut milk. Soft fragrant custard paired with chewy glutinous rice, it is such a lovely combination!
- I used a removable base pan to make this kueh and it is not recommended. I forgot about having to steam the rice in the pan with all the water and coconut milk. Some water dripped out of the pan and resulted in some bits of rice being slightly harder, though still edible.
- I did not press down the rice enough. 1 or 2 floated in the custard.
- I did not use all young pandan leaves for the kueh layer.
An ‘oh-my-gosh-it’s-so-good’ cake for milo lovers…
It is fudgy in the center and full of Milo taste. Wonderful tea time snack!
Milo brownie pound cake (spotted at Food Made With Love)
- 200 grams milo powder
- 40 grams cocoa powder
- 200 grams all-purpose flour
- 1 tsp baking powder
- 175 grams unsalted butter
- 150 grams caster sugar
- 1/4 tsp salt
- 3 eggs, whisked
- 1 tsp vanilla bean paste
- 200 ml milk
- 1 tbsp melted butter
- 2 tbsp milo powder
- Preheat oven to 160 C. Line the bottom of a 9″ round spring form pan and grease the sides with olive oil.
- Sift milo powder, cocoa powder, flour and baking powder in a large bowl.
- Beat butter with sugar and salt until pale and fluffy.
- Gradually add eggs. Beat until combined.
- Add vanilla paste. Beat until combined.
- Add dry ingredients and milk in 3-4 additions, starting and ending with dry ingredients.
- Scrape into prepared pan and level batter.
- Bake for 30-40 minutes, until cake tester comes out with crumbs. Do not bake longer than 40 minutes.
- Let it cool for 5 minutes before removing from pan.
- Brush top with melted butter. Dust with milo powder.
- I reduced the temperature because my pan was dark colored.
- I did not have coffee granules so I omitted it.
- At 30 minutes, the center of the cake was still not done, there was liquid batter. At 40 minutes, the cake tester came out clean. I was worried I had over-baked already, so I stuck the cake in the fridge to stop it cooking further. I think 35 minutes would be best.
- Wrap well and keep in airtight container. Cake dries out fast in air-conditioned room.
I added a bit of chocolate to both the cake and the fudge topping. This is still one of the best moist chocolate cake I’ve made.
Steamed moist chocolate cake (adapted from Aunty Yochana)
- 188 grams unsalted butter
- 150 grams caster sugar
- 40 grams 62% chocolate
- 200 grams evaporated milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs, lightly beaten
- 128 grams all-purpose flour
- 50 grams cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 193 grams condensed milk (Lady General brand)
- 1/2 tsp vanilla extract
- 40 grams grapeseed oil
- 20 grams salted butter
- 20 grams 55% chocolate
- 18 grams cocoa powder
- Line a 7 inch square pan. Prepare a steamer with enough water to boil for an hour.
- Combine butter, sugar, chocolate and evaporated milk in a saucepan. Turn on to low heat. Stir until butter and chocolate has melted and sugar is dissolved. Set aside to cool for 5 minutes.
- Add in salt, vanilla extract and beaten eggs. Whisk well to combine.
- Sift flour, cocoa powder, baking powder and baking soda in a bowl.
- Add wet ingredients into the dry ingredients at one go. Whisk to combine well.
- Pour into prepared pan and rap on the table once to remove large air bubbles. Steam for 45-60 minutes, or until a skewer in the middle of the cake comes out clean. Cool completely
- To make the fudge topping, place everything into a saucepan over low heat. Stir and make sure butter and chocolate is melted. Cook until thickened. Consistency should be thick enough to coat the back of a spoon well. Set aside to cool for 10 minutes.
- Carefully remove the cake from the pan and peel off the parchment paper. Set the cake on a cooling rack and place on top of a tray to catch any dripping chocolate fudge.
- Smear the chocolate fudge topping evenly all over the cake. Leave for 30 minutes for any extra fudge topping to drip down. Carefully lift the cake using a jumbo cookie spatula and place of serving plate. If not serving immediately, place in the fridge.
The trouble I have encountered with this fudge topping recipe is that it always slides down the cake. Using the Lady General brand of condensed milk seems better than other brands but by the next morning, it still slipped off the cake. I did cook it up thick.
For this cake, I didn’t put in the fridge and the next day the topping was all puddled at the base of the cake.