Kueh Puteri Sarlat

Actually i plan to make this Glutinous Rice Sarlat on last Monday as I need the pandan leave but i forgot that market are off on every monday. Too bad, so i change to yesterday and make my first kueh. 

The weather keep raining on and off during this season. Yesterday the rain is horrible heavy and weather is very dark, the photo i took is really bad even though after edited. How i wish i own an DSLR camera. *So greedy =p

The day before i told my mum that i want to make this kueh on the next day morning and she ask me about the ingredient. On the book, the recipe they use for the top layer (kaya layer) is rice flour and my mum said no, don't use rice flour because the top layer will be very hard. So alright i ask her what about tapioca flour and she said yes, tapioca flour is better and the top layer will not be so hard.

I glad that i listen to her, choosing tapioca flour instead of rice flour. (Listen to mama is right)
The top layer is soft and this is the texture we wanted to make. And for the rice is not soft enough to me, even though i have already soaked the rice overnight. 

My mum mahjong kaki friend said the kueh is marvelous (I so happy when people enjoy the food i make but also quite bashful >.<  when they praise me.. hehehe..) and they ate alot. Weeee.. and this time my mum said the kueh is yummy too! Anyway she also got help me out with the kueh making.

Guess what I nearly burn the kitchen as i forgotten to add water to the pot when the kueh is still steaming and my mum smell something chao ta and i got a scolding from her. Thanks to my mum if not the kueh will become chao ta kueh. Hahaha..

Recipe from With love from the Little Nyonya Book
*I half the portion
Bottom Layer:

• 250gm Glutinous rice (soaked for 2 hours)
• 75ml coconut milk
• 200ml water
• 1/4 tsp salt

Top Layer:

• 3 Eggs
• 250ml coconut milk
• 100gm sugar
• 25ml pandan juice (About 10 to 15 pandan leave)
• 25gm rice flour or tapioca flour
• 1 tsp corn flour
• 1/4 tsp salt

Method:

1. Bottom layer: Drain glutinous rice, add coconut milk, water, salt and stir. Place it in a cake tin with a bed of pandan leaves. 
2. Steam it for 45 minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a banana leaf to make it compacts. (I omit this step)

How to extract the pandan juice from the leave? I found a blogger who explain in step and easy to read.
http://wendyinkk.blogspot.com/2009/10/how-to-get-concentrated-pandan-juice.html

1. Top layer: In a mixing bowl, beat the eggs and sugar till dissolved. 
2. Add the coconut milk, pandan juice and continue to whisk, gradually add the rice flour and corn flour bit by bit till completely well mixed. Add salt.
3. Pour the mixture by sifting on the warm steamed cooked glutinous rice.
4. Steam it for 25 to 30 minutes till set.
5. Leave to cool completely before cutting into pieces.