Skip to main content
Food Advertising by

Kuih Salat aka Seri muka ~ 沙拉糕

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
  1. 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.  
  2. Line an 8 inch square pan with parchment paper and oil the sides.   Pour the rice into this pan.
  3. 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.
  4. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes.
  5. Remove the pandan leaves, fluff up the rice with a pair of chopsticks and randomly pour in 4 teaspoons of blue pea flower juice into the rice.  Flatten the rice a bit.  Let it steam for another 10 minutes.
  6. Remove the rice and place a piece of parchment paper on it and press it hard by hand and use a scrapper to press down the rice to pack and make it compact.  This must be done when the rice is still hot and moist.
  7. Then place the pan back into the steamer but turn off the heat.
(B)  Bunga Telang juice
  • 40 dried blue pea flowers
  • 1/4 cup water
  1. Wash the flowers and boil with water, press on the flower to extract the blue ínk.  Let sit for 15 minutes.
(C)  Top layer
  • 3 eggs
  • 20 ml coconut milk
  • 120 ml pandan juice
  • 120 gm sugar
  • 4 Tbsp plain flour
  • 3 Tbsp cornflour OR tapioca flour
  • 1/4 tsp salt
  • 1/4 tsp pandan paste OR a drop or two of green colouring
  1. Whisk eggs with sugar.  Gradually add coconut milk, salt and pandan juice.  Mix well.
  2. Sift in plain flour, mix well.  Sift in cornflour, mix well.  Mix in the pandan paste or green colouring if the mixture is not so green.
  3. Strain mixture to get rid of lumps, into a saucepan.
  4. Cook the mixture on low heat, stirring constantly till slightly thickened.
  5. Meanwhile, heat up the steamer to ensure the rice cake is still warm.
  6. Gently pour the coconut mixture onto the rice cake.  Use a fork to scrape off any bubbles to ensure a smooth surface.
  7. Wrap the lid of the steamer with a piece of cloth to absorb condensation.  Steam the cake for about 35 to 45 minutes on medium low flame.  Test with a skewer till it comes out clean.
  8. Remove from steamer and let cake cool completely before slicing with a plastic knife.  It will take a few hours to cool and let the top layer of custard set.
  1. The rice cake should be warm before adding the top layer of coconut mixture.  If the rice cake is cold, the top layer will not stick onto it.
  2. Do not steam the cake on high heat after pouring the coconut mixture, top layer as it will result in uneven surface for the eggs inside the coconut mixture tend to cook.


Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo