Chai-Infused Kueh Salat
Growing up in Singapore was a privilege for my young tastebuds as they explored the bottomless melting-pot of Asian cuisine. To me, there was nothing more unique, more inspired than the Kueh of Nyonya cuisine. Nyonya Kueh is an exposition on everything you can do with coconut, sugar and a steamer. It is a love-letter to that unique, soft, springy mouthfeel that makes Kueh so special. And for a boy with a sweet-tooth, Kueh became my absolute favourite thing to snack on as I made my way home from school.
Kueh Salat (or Kueh Seri Muka) is traditionally made with sweet, grassy pandan, but we've given it The Chai Villian twist.
Technically, you *should* aim for a smooth surface on the custard. If you're a stickler for perfection, strain the mixture before steaming, and fasten a kitchen towel to the lid of your steamer to prevent condensation from dripping onto your kueh. Honestly, though, idgaf. If you want that lovely blue colour on the rice, make a “tea” of blue pea flowers and hot water. Drop a teaspoon onto the bottom of the mould before adding the rice mixture.
250ml coconut cream
3 tbsp The Chai Villain’s Sticky Chai Blend
2 eggs and 2 large egg yolks
5 tbsp plain flour
2 tbsp cornflour
100g glutinous rice (soaked overnight)
70ml coconut cream
1/4 tsp salt
1/2 tsp sugar
- For the Sticky rice, mix all the ingredients together and spoon the mixture into the bottom of heat-proof moulds. Steam on high heat for 15 mins.
- After 15 minutes, give the rice a quick stir, flatten, and return to the steamer for another 5 minutes.
- For the Chai custard, bring the coconut cream, water and Sticky Chai Blend to a simmer over medium heat. Infuse for 10 minutes and strain.
- Whisk the rest of the ingredients and the chai-infused coconut cream over a double boiler until the mixture thickens.
- While the rice is still hot, pour over the custard on top of the rice. Steam for another 20 minutes over medium-low heat.
- Slice while still hot with a greased knife, leave to cool to room temperature, and enjoy.