Kuih Salat aka Seri Muka is a decadent Peranakan Chinese or Nyonya kuih consisting of two layers. The bottom layer is made of glutinous rice and coconut milk while the top layer is a layer of green coconut milk custard flavoured and coloured from the juice of the pandan leaves. Kuih Salat aka Seri muka ~ 沙拉糕 (A) Bottom layer 300 gm glutinous rice 100 ml coconut milk 100 ml water 1/2 tsp salt some Pandan (screwpine) leaves Blue pea flower (Bunga Telang) juice Method Wash the glutinous rice till water is clear. Soak it for about 4 hours, preferably overnight which I did. Next day, drain, wash and strain to get rid of excess water. Line an 8 inch square pan with parchment paper and oil the sides. Pour the rice into this pan. Mix the coconut milk with water and salt, then pour the mixture onto the rice. Shake it a bit for even distribution. The mixture should just cover the rice. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes. Remove the pan
Bak Kwa or Pork Jerky is a popular gift during Chinese New Year and Ann's post of Bak Kwa Chiffon cake gave me an idea to make use of my homemade bak kwa . All the bak kwa bits sank to the bottom in my cake, maybe because I tapped the pan on the worktop thus causing the heavy bak kwa bits to fall to the bottom, gravity. Nonetheless, it does serve as a decoration after all. This cake is soft and moist and it's really delicious. Bak Kwa or Pork Jerky Chiffon Cake ~ 肉干戚风蛋糕 (adapted from 'here' with adjustments) Ingredients (A) 6 egg yolks 100 gm caster sugar 75 ml fresh milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour 1/2 tsp vanilla 75 gm Bak Kwa bits a pinch of salt (B) 6 egg whites 75 gm caster sugar Method Sift plain flour and cornflour together, set aside. In a mixing bowl, use a hand whisk to mix the egg yolks and sugar till well incorporated. Add in vanilla, milk, mix well. Blend in the oil, mix well and again sift in the flour mixture. S