Kueh Kaya Salat


Ingredients:  (For making Rice Pudding Base)
21/2 cup glutinous rice
260ml  water
100g coconut milk

1 tablespoon Pandan coconut oil
1 tsp salt

1 tsp sugar

1/4 tsp violet food coloring and some Rose pink colouring

For KAYA Topping:
3 tbsp custard powder mix into 5 tbsp water
200g kaya
3 large eggs

150ml hot water
1 tbsp agar agar powder
80g Orange (or Red) sugar
200ml coconut milk


1          Soak glutinous for about 5 to 6 hours. Drain the glutinous rice and put in the Cornell steamer. Add in the coconut milk, pandan coconut oil and salt mix well and steam over high heat for over 30 minutes until cooked or microwave for 12 to 14 minutes.

2          Preheat oven to 180 deg C. Line a 7×7 inches square baking tray with aluminum foil. Pour in the hot cooked glutinous rice in the oiled tray, drizzle violet food color, stir mix briefly and press to compact the glutinous rice with the back a wet spoon.  Set aside.

3          Mix custard powder with water, whisk in the kaya then whisk in the eggs. Bring water, agar agar powder and coconut cream to the boil, add in the orange   sugar and cook into syrup.  Mix in the kaya & egg mixture.  Stir cook over medium low heat until the kaya mixture is slightly thickens.

4          Pour coffee kaya mixture over compressed steamed rice layer and water base bake in the moderate hot oven at 220 degree C for 35 to 40 minutes or until set. Make sure the kaya rice kueh is cooled thoroughly before cutting into serving pieces.