I live in Phuket and we just had our Singapore National Day celebration with many fellow Singaporeans. I brought this Kueh Salat as my potluck contribution. Everyone loves it and gone in a flash. Thank you so much for sharing your amazing recipe. 🙏🏻😊
When scrolling down putri salat recipes on RUclips, I came across it and was excited to try this recipe after many people gave satisfactory feedback. It's true!! Very tasty!! Thank you Mr. Eddie for sharing the recipe and tips. I will also try your other recipes. May God reward you for sharing knowledge with others.
Thank You Eddie for your perfect recipe. I have made it again and it is the best recipe for this kuih. The pandan layer is soft and smooth and the rice is also perfect with just the right softness, sweetness and saltiness. It is a winner!
This is one of my fave snacks during my childhood days back in Brunei. Thank you for sharing this recipe! Now I can make it here in my home country, Philippines. :)
Your videos are fantastic. I made tapioca kueh and kueh salat frm your step by step videos tutorial and it's a success. Thank you so much. Hope to see more videos tutorials frm you soon.
Thank you so much for your feedback. Please subscribe to my Channel to receive notification of new videos uploaded if you haven't done so. Thank you again for your support.
Thanks for sharing, I accidentally found out that there are 2 types of Duan Pandan, one is big leaf and 1 is small leaf. The big leaf pandan gives a very pretty green colour, not much aroma but the small leaf pandan has very nice pandan aroma. If used too much, I noticed that it has a bit of bitterness. So I use extra big leaf pandan so my kueh will be very green in colour, no need to add in green colouring.
Hey. Eddie. I tried the recipe. It turn out so amazing. But I have a question. I can’t finish once. How to store them. And how to eat the next day? I mean should I eat cold or warm up? Thank you so much
Thank you for trying the recipe. You should keep refrigerated after 24 hrs of making the kueh. You can either thaw at room temperature before eating or lightly steam it if the rice gets a little hard after a few days in the fridge. You can also eat it cold if the rice is still soft. Up to your liking.
Thank you. Use a thin spatula and run all round the sides. Cover the pan with a tray or plate and overturn it. The kuih should come out easily. Don't worry the Top layer will not be damaged. Overturned it back again.
thank you! i just did it and it seems great so far so good. How did you take it out of the tray though? without damaging the top layer? I've got another hour for it to set.. am really hoping it tastes as good as it looks. I used my pea flower and pandan leaves from our garden.. works like a dream!
After Kueh cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
@@ShiokmanEddie yes it worked out great... flipped it and voila! thank you. Btw, i would like the pandan kaya a little softer. It could have been that I steamed it too long? because we had a power cut, i had to move my steamer to a gas burner halfway through and it took much longer to set. so i only removed it once the kaya had set when I poked it and the skewer came out clean. How would i make the kaya a little bit softer? would that effect the flip over once it's done? Thank You.
@@deeinphuket yes you're right that the longer you steam the top layer will be firmer. The top layer will hold even if it's slightly softer when you overturned it. Of course if it's undercooked then it wiil be too soft to support the weight of the pulut when upside down.
Traditionally, our mothers and grandmothers didn't flip the whole kueh out onto a separate plate. They cut up the kueh in the pan and dished out the pieces onto individual plates or we ate the pieces by hand straight from the pan.
Hi from NZ. Gonna try this recipe when I'm free! Been craving for kueh salat for ages, I can get it in NZ but they're super expensive. 3 pieces for 5nzd that's about rm15. Gonna try your recipe. Thanks a lot for sharing! Will give a feedback how your recipe taste but I assume it will be nice! Haha
amazing! one of my fav childhood snack when I was in primary school in KL. missing it now hard to find in Australia. must try this recipe. u got a new subscriber! :)
I never heard of this dessert before. Looks amazing. Maybe when the weather gets cooler again, i"ll be willing to try this. Although I'll have to skip those flowers. I have no idea where to get those. Maybe I could find some Ube to create that coloring. Thank you for sharing! Just curious, have you tried using floss to cut this cake? It would probably be great through the custard. Not sure how it would cut through the rice though.
This looks beautiful. What does pandan taste like? I just ordered the paste from Amazon because so many recipes I have been watching lately use Pandan. I love to cook food from around the world. I’m made my way around to Far East and South Asia. Thank you
Hello Eddie, thanks for sharing, just wondering for the Pandan Juice, after i blend the leaves and the water in the blender, do I have to dilute the liquid and just use the darker pandan liquid? Or I can directly use the juice without diluting? Thanks!
It depends on how dark the juice is after you blend them. If it's too dark then dilute it a little. You just have to adjust according to your preference.
Thank you for your feedback 🙏 As for unmoulding the kueh - Lightly oil the inside of the pan. Preferably line the bottom with baking paper. After Kueh has cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
I did mine today, 2nd try. I still get a bubble size of a 20 cents coin. Very frustrating . I did use v low heat and had steamer cover slightly ajar. Steamed 40 mins.
Hi Eddie, I absolutely enjoy your Kuih tutorials. I’m a Kuih lover & would have Kuih everyday whenever I’m in Malaysia. Question. Can I use a non stick pan for this kuih? Where can I purchase your cookbooks in Malaysia? Thank you.
Thank you very much Mee Leong. Yes non stick pan should be easier to unmould the kueh. As for my recipe book, it's only available as a softcopy in pdf format. So you can order online wherever you are and download to your laptop, pc or mobile devices. The link is on my recipe blog @ shiokmanrecipes.com
Hi, may I know when you mention thick coconut milk, can use packet ones or need to squeeze out fm the fresh coconut? How do you remove the kueh from the round mould? Thank you.
Yes you can use packet coconut milk but preferably freshly squeezed if possible. To remove Kueh from round mould, better to line bottom of pan with baking paper and lightly oil inside before pressing rice inside. To unmould, run a plastic spatula round the edge to clear the sides and overturn the pan and the kueh will drop out.
Hi Eddie, must say I tried both your sugee cake and kuih Salat...they both turned out good and yummy! Thanks for sharing your recipes with us and God Bless 👍😊😋 I want to ask - for your Kuih Salat if I were to add 1-2 eggs extra to the top green layer, do I have to also proportionately increase the sugar, santan, plain flour and tapioca flour? Another question, I also noticed that a little of the top green layers sips through in between the pulut rice...any reason for this? Your feedback is greatly appreciated. Thanks.
Thanks for your feedback. You don't really have to add the other ingredients if you add more eggs, but the top layer will taste richer. If you do add the other ingredients proportionately then your top layer will be thicker. You need to compress the rice very tightly to prevent the batter from sipping through.
Noted with many thanks on your swift response Eddie! :) Will attempt the second time on the Kuih Salat for sure as my family and I love them so much :)
Tried your recipe twice when I went back to Penang and everyone loves it. Thanks so much for sharing.May I know where I can get fresh coconut milk in Singapore ?
Hi Eddie, what is the size of the tray please? Wanted to try this for a long time but haven't found one to my liking. Yours looks good. Will try them out soon once I managed to get the tray. By the way, where do you get the stainless steel presser from please? Thanks!
Hi Junie, the size is a 24 cm round tray and is mentioned in the video and on my recipe blog also. As for the presser, I got it from Phoon Huat long ago. I think they're selling the plastic version which is thicker and stronger.
i used to eat when i was in Singapore.my chinese boss everytime buy for me.Now i'm already back in Philippines.i've been wanted to try to make long ago but i can't find pandan leaves here in my village..
@@ShiokmanEddie can I confirm something? The 3 large eggs of 70g each? Or 3 large eggs totalling to 70g? Another thing I need to ask is I slightly over cooked the custard n it was quite lumpy. Is that the reason my top layer centre portion was not properly set
I think you blended too long and your leaves could be old. Young leaves are better and sometimes when you blend too long, it will give a slightly bitter taste.
Good morning sir. Thank you for sharing this video. I've tried and noticed that I always have this gap along the sides of the pan which separates the custard and the pan. Gap is about 3-5 mm. Do you have any advise on this? Thank you sir. And stay safe always.
Hi Eddie, I am unable to load the full recipe on your website. Is it possible to share a copy here? It looks amazing and I would love to try out your recipe!
Hi Eddie! Lovethis video, thanks for posting! Would love to give this a try. Have tried clicking the link to get to the recipe but it just shows up as a blank page?
So sorry Tracy, I'm not sure why this particular recipe has this problem. Anyway can you please try again, it should work now. Thanks for informing me.
Kueh Salat (Kuih Seri Muka) Ingredients BOTTOM LAYER 400 g glutinous rice 40-50 blue pea flowers bunga telang (soak in 100 ml water) 250 ml santan (150 ml thick coconut milk with 100 ml water) 1 tsp salt Pandan leaves optional TOP LAYER 3 large eggs 70 g 150 g sugar 1/4 tsp salt 400 ml thin santan (200 ml thick coconut milk with 200 ml water) 100 ml pandan water (from 30 pandan leaves with 100 ml water) 90 g plain flour 45 g tapioca flour Instructions BOTTOM LAYER Wash glutinous rice to remove excess starch and soak for at least 2 hrs Wash about 40-50 dried flowers and boil in 100 ml of water After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan Add 1 tsp salt to thin santan and mix well Drain out the water from the soaked glutinous rice Lightly spray a 24 cm round pan with oil Transfer drained glutinous rice into pan Arrange some pandan leaves (optional) Pour the thin santan (coconut milk) all over Ensure the rice is thoroughly covered by the thin santan Place pan of rice in a steamer and steam for 20 mins. Thereafter, remove pandan leaves Fluff up the rice; and pour blue pea flower water (in patches) over it Fluff up the rice again and steam for another 10 mins Remove pan from steamer and press the rice flat until it is well compressed. Set it aside TOP LAYER Cut 30 pandan leaves into small pieces and blend in water. Sieve out pandan juice and set it aside. When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh. If possible, this step should be done 1 or 2 days earlier. Add 1/4 tsp salt to 400 ml thin santan (i.e. 200 ml thick coconut milk with 200 ml water) Add 150 g sugar to 3 Large eggs and mix well Add 400 ml thin santan and mix well Add 100 ml pandan juice a little at a time (checking colour) and mix well Sieve 90 g plain flour and 45 g tapioca flour into pandan mixture and mix well Sieve out the mixture to ensure smooth consistency Stir sieved mixture over low heat until it thickens slightly Once mixture sticks to back of spoon, it’s ready FINAL STEPS Heat up the compressed glutinous rice in the steamer Slowly pour the pandan mixture over it Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh) Steam over medium heat for 30 to 45 mins The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean Remove pan from steamer and let it cool for at least 4 hrs before cutting Use a plastic scraper or plastic knife to get a smooth cut Recipe Notes Kueh Salat is best eaten within 1 or 2 days. If kept in fridge, steam kueh to soften it before eating.
Hi Eddie, I tried your recipe but when it came to the part on stirring the green mixture till it becomes slightly thick, it started coagulating at the bottom of the saucepan when i stirred. It didn’t even take that long to do so. Formed like kaya. What went wrong?
Yes seems like it. Reduce the flame abit and observe the top. Once it starts to form large bubble, lower your heat further. If the top remains smooth, then you've got the right steam temp.
Hi Eddie, just subscribed to your channel. The kueh salat looks amazing. Can share the recipe please? The link is not loading. Cant wait to try your recipe. Thank you!
Thank you very much for your support Valerie. So sorry about my website as it is down unexpectedly. I'm trying to get in touch with my web host to resolve the matter. Will get back to you once it's resolve.
Hi Valerie, my website is up now. You can also try this link www.shiokmanrecipes.com/2016/11/18/kueh-salat-kuih-seri-muka/ Thank you once again for your support 🙏
I live in Phuket and we just had our Singapore National Day celebration with many fellow Singaporeans. I brought this Kueh Salat as my potluck contribution. Everyone loves it and gone in a flash. Thank you so much for sharing your amazing recipe. 🙏🏻😊
Thank you so much for your kind feedback 🙏 So glad to hear that everyone loves your kueh salat 😊 Happy National Day
Turn out very good n successful for the 1st time. Very easy to follow n understand. My family love it. Will made again. Thank you very much
You're most welcome and well done
Hi I had made this today exactly the same way following your recipe ... very tasty and delicious every one praising...👏👏👏👏🙏🙏🙏
Well done 👏👏👍
Dear, how much rice u use following the video... Tq
One of the best Kuih Salat video I've ever seen. The music does not compliment the good work shown in the video though..
Thank you for your feedback. Music will be replaced soon.
Agreed. Eddie, the music is far too solemn and sad…. Looking forward to the change.
This recipe is perfect!! I just tried it and it tastes just amazing and the right amount of sweetness for me and my husband. Thank you for sharing!
Thank you so much for your feedback 🙏 😊
Every occasion I’ll make this kueh salat, turn out so delicious, best recipe thanks Eddie
You're most welcome and thank you Wendy
When scrolling down putri salat recipes on RUclips, I came across it and was excited to try this recipe after many people gave satisfactory feedback.
It's true!! Very tasty!! Thank you Mr. Eddie for sharing the recipe and tips. I will also try your other recipes. May God reward you for sharing knowledge with others.
Thank you so much for your kind compliments and feedback 🙏😊
Thank You Eddie for your perfect recipe. I have made it again and it is the best recipe for this kuih. The pandan layer is soft and smooth and the rice is also perfect with just the right softness, sweetness and saltiness. It is a winner!
Thank you so much for your kind feedback. 🙏😊 So happy that know that it turned out well for you.
This is one of my fave snacks during my childhood days back in Brunei. Thank you for sharing this recipe! Now I can make it here in my home country, Philippines. :)
+JustWingIt it's my pleasure. Hope you will like it 😊
Oh I am sure I will love it. Malay food is simply the best!
Your videos are fantastic. I made tapioca kueh and kueh salat frm your step by step videos tutorial and it's a success. Thank you so much. Hope to see more videos tutorials frm you soon.
Thank you so much for your feedback. Please subscribe to my Channel to receive notification of new videos uploaded if you haven't done so. Thank you again for your support.
@@ShiokmanEddie yes I have subscribed. Totally love your video tutorials.
Thank you so much 😊
My God, i didn't know it takes too much time making this. I'm gonna try this one. Thanks
Hi Eddie, i tried your kueh salat recipe last night and it turned out good👍🏻Thank you for sharing your recipe with us.
Thank you very much for your feedback Elaine 😊 Glad you like it 😁
Hi eddy i would like to try your recipe but you diddnt mention how many grm do we need to soak the glutinous rice .
The full recipe link is in the description box below the video.
may i know how much is the quantity of glutinous rice in this recipe ?
Full Recipe link in description below Video
Your recipe was perfect to a tee!!! Sweetness was just right, l have tried your semolina, perfect. What can l say, thank you so much for sharing ❤.
Thank you so much for your kind feedback 🙏😊 Glad they turned out well for you.
Tried this today during MCO. not as nice, but tasty nonetheless! I like it, not too sweet. Thanks!
I just made using this recipe! It's amazing good! We liked so much! Thanks for sharing! 😍☺️👍
Thank you very much for your feedback 🙏😊
First time i made, perfectly good. Tq for good instructions .
Thank you very much for your kind feedback 🙏😊
It is delicious you are the best Thanks so much
Thank you so much for your feedback 🙏😊
SINGAPORE here to attend...wow lovely..Well DONE I like it BRO
Thank you very much
OMG by the way this kueh looks i knew that this kueh will taste heavenly!!!!
Thank you 🙏😁
I tried this recipe and it turns out yummy. Thank you!
You're most welcome
Eddie yr recipe Awesome 👍.
I tried & Walla it turns out nice & yummy ... Thnx Bro !
You’re most welcome
Thanks for sharing, I accidentally found out that there are 2 types of Duan Pandan, one is big leaf and 1 is small leaf. The big leaf pandan gives a very pretty green colour, not much aroma but the small leaf pandan has very nice pandan aroma. If used too much, I noticed that it has a bit of bitterness. So I use extra big leaf pandan so my kueh will be very green in colour, no need to add in green colouring.
Yes you're right, the big leaves are the older ones whereas the small ones are young leaves.
Wow!😍, i will try this😊Thank you for ur recipe 👍👍👍👍👍❤️
You're welcome
Well done! Very clear. Will try it! Thank you very much and keep dishing out more such beutiful handywork!🤗🤗🤗👌👍
Thank you very much for your kind feedback 🙏😊
OMGgoodness!! I miss this kueh so much !! But so much work! LOL. Look so gooooood!
+magomym Ong Thank you very much 😀
Thanks for sharing recipe, would love to try baking it. Perfectly smooth surface 👍
Just an advice, the choice if background music can be better.
Thank you for your feedback
Your Kueh salat is amazing - it was easier eating it at your home, haha.
Haha, so you finally tried making it 👍 A lot of work but worth it. Thanks for trying it out
Hey. Eddie. I tried the recipe. It turn out so amazing. But I have a question. I can’t finish once. How to store them. And how to eat the next day? I mean should I eat cold or warm up? Thank you so much
Thank you for trying the recipe. You should keep refrigerated after 24 hrs of making the kueh. You can either thaw at room temperature before eating or lightly steam it if the rice gets a little hard after a few days in the fridge. You can also eat it cold if the rice is still soft. Up to your liking.
@@ShiokmanEddie i just loves to eat it cold
@@ShiokmanEddie I
Terima kasih untuk share recipe ya. Nampak sedap! 💗💗💗
Miss this superb snack. I've subscribed to your channel as I will try this recipe. Thanks.
+T Ravichandar Thank you and hope you will like it 😀
The kueh looks so beautiful and delicious 😋
Thank you
Saw your kuih seri muka making.looks so yummy especially when one is fasting.How do you take the kuih out from it's container?
Thank you. Use a thin spatula and run all round the sides. Cover the pan with a tray or plate and overturn it. The kuih should come out easily. Don't worry the Top layer will not be damaged. Overturned it back again.
How lovely😍
Thanks for english subtitles
You're welcome 😁
I don't know in las vegas has this pea flower or no every time I pass the street I find this flower.thanks z lot miss nyo nya kuih.
thanks for sharing this lovely recipe, Stay connected.
You're most welcome and stay safe
@@ShiokmanEddie thanks
master at work excellent super video editing and filming keep it going all the best from germany
+Steve Raman Thank you but I'm no master 😊 appreciate your kind compliment and thanks again from Singapore 😁
Steve Raman cambcambo
Eddie, just subscribed to yr channel. Yr kuih looks amazing n will try over the w/end! Cant get this in UK. Tks for sharing.
Thank you for subscribing 😁
Eddie your Kueh is fantastic
Thank you so much Wendy. Glad you like it 😊
thank you! i just did it and it seems great so far so good. How did you take it out of the tray though? without damaging the top layer? I've got another hour for it to set.. am really hoping it tastes as good as it looks. I used my pea flower and pandan leaves from our garden.. works like a dream!
After Kueh cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
@@ShiokmanEddie yes it worked out great... flipped it and voila! thank you. Btw, i would like the pandan kaya a little softer. It could have been that I steamed it too long? because we had a power cut, i had to move my steamer to a gas burner halfway through and it took much longer to set. so i only removed it once the kaya had set when I poked it and the skewer came out clean. How would i make the kaya a little bit softer? would that effect the flip over once it's done? Thank You.
@@deeinphuket yes you're right that the longer you steam the top layer will be firmer. The top layer will hold even if it's slightly softer when you overturned it. Of course if it's undercooked then it wiil be too soft to support the weight of the pulut when upside down.
@@ShiokmanEddie thank you again! enjoyed experimenting and came out great nonethelss!
Traditionally, our mothers and grandmothers didn't flip the whole kueh out onto a separate plate. They cut up the kueh in the pan and dished out the pieces onto individual plates or we ate the pieces by hand straight from the pan.
Hi from NZ. Gonna try this recipe when I'm free! Been craving for kueh salat for ages, I can get it in NZ but they're super expensive. 3 pieces for 5nzd that's about rm15.
Gonna try your recipe. Thanks a lot for sharing! Will give a feedback how your recipe taste but I assume it will be nice! Haha
Thank you
drooling .....yr movie making skill amazing ...
Thank you very much :-) but still a long way to go in video editing and filming
Shiokman Eddie 8
THIS Miko u
the master eddie has returned miss your cooking nice to you back
Thank you for sharing this recipe
You're most welcome
saw your recipe, just made one . got the bunga terlang from MelAka. hopefully turn out to be a nice one.
Thank you and please do let me know whether you like it :-) Thanks again
yes it did turn out very nice. big thank you
enjoy eating it. going to use this recipe again.
+tan jasmine You're very welcome and glad that it turn out well for you 😀
+tan jasmine Great 👍 and thank you 😀
+Shiokman Eddie puterlssalat
Thanks for recipe! Just subscribed to your channel but I don’t think the measurement of glutinous rice was stated?
Thank you for support. You can go to my recipe blog to get the printable full recipe @ bit.ly/3cvRMK1
@@ShiokmanEddie .. unable to open yr webste for the printed receipe. Pls help
Finnaly I found this channel 😍😍😍😍
Fantastic!!! I love your tutorial
Thank you very much 😊
amazing! one of my fav childhood snack when I was in primary school in KL. missing it now hard to find in Australia. must try this recipe. u got a new subscriber! :)
Michelle Halliday Thank you very much 😀
Michelle Hallida
Michelle
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I will
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Shiokman Eddie Hokkaido cake recipe
I never heard of this dessert before. Looks amazing. Maybe when the weather gets cooler again, i"ll be willing to try this. Although I'll have to skip those flowers. I have no idea where to get those. Maybe I could find some Ube to create that coloring. Thank you for sharing! Just curious, have you tried using floss to cut this cake? It would probably be great through the custard. Not sure how it would cut through the rice though.
You're welcome. No I've not try cutting with floss. As you mentioned, doubt it can cut the rice. Thanks.
This looks beautiful. What does pandan taste like? I just ordered the paste from Amazon because so many recipes I have been watching lately use Pandan. I love to cook food from around the world. I’m made my way around to Far East and South Asia. Thank you
Thank you. Pandan has a mild taste but it has a strong pleasant fragrant.
Hello Eddie, thanks for sharing, just wondering for the Pandan Juice, after i blend the leaves and the water in the blender, do I have to dilute the liquid and just use the darker pandan liquid? Or I can directly use the juice without diluting? Thanks!
It depends on how dark the juice is after you blend them. If it's too dark then dilute it a little. You just have to adjust according to your preference.
Hi! Using your recipe right now and I'm so so pleased with it. Just curious, how did you remove the entire kuih out of the pan?
Thank you for your feedback 🙏
As for unmoulding the kueh -
Lightly oil the inside of the pan. Preferably line the bottom with baking paper. After Kueh has cooled down, run the sides with a thin spatula all round. Overturn the pan onto a plate or tray and the kueh will drop out. Don't worry the green layer won't get damage unless it is under cook and very soft. Then overturn the kueh back.
@@ShiokmanEddie Thank you kindly
My pleasure
Thanks so much
You're welcome
I did mine today, 2nd try. I still get a bubble size of a 20 cents coin. Very frustrating
. I did use v low heat and had steamer cover slightly ajar. Steamed 40 mins.
They look very delicious.
+Catherine Low Thank you very much 😁
The cashier at fairprice: *so many pandan leaves?*
me: making kuih salat
cashier: understood. carry on.
haha....😄
Hi Eddie, I absolutely enjoy your Kuih tutorials. I’m a Kuih lover & would have Kuih everyday whenever I’m in Malaysia. Question. Can I use a non stick pan for this kuih? Where can I purchase your cookbooks in Malaysia? Thank you.
Thank you very much Mee Leong. Yes non stick pan should be easier to unmould the kueh. As for my recipe book, it's only available as a softcopy in pdf format. So you can order online wherever you are and download to your laptop, pc or mobile devices. The link is on my recipe blog @ shiokmanrecipes.com
Shiokman Eddie Thank you for the quick response. One more q.....sorry. Can I substitute tapioca flour with corn flour? Many thanks.
There are recipes that uses corn flour but I've not tried replacing tapioca flour with my recipe. I'm not sure how's the texture will be like.
Hi, may I know when you mention thick coconut milk, can use packet ones or need to squeeze out fm the fresh coconut? How do you remove the kueh from the round mould? Thank you.
Yes you can use packet coconut milk but preferably freshly squeezed if possible. To remove Kueh from round mould, better to line bottom of pan with baking paper and lightly oil inside before pressing rice inside. To unmould, run a plastic spatula round the edge to clear the sides and overturn the pan and the kueh will drop out.
Hi Eddie, must say I tried both your sugee cake and kuih Salat...they both turned out good and yummy! Thanks for sharing your recipes with us and God Bless 👍😊😋 I want to ask - for your Kuih Salat if I were to add 1-2 eggs extra to the top green layer, do I have to also proportionately increase the sugar, santan, plain flour and tapioca flour? Another question, I also noticed that a little of the top green layers sips through in between the pulut rice...any reason for this? Your feedback is greatly appreciated. Thanks.
Thanks for your feedback. You don't really have to add the other ingredients if you add more eggs, but the top layer will taste richer. If you do add the other ingredients proportionately then your top layer will be thicker. You need to compress the rice very tightly to prevent the batter from sipping through.
Noted with many thanks on your swift response Eddie! :) Will attempt the second time on the Kuih Salat for sure as my family and I love them so much :)
Tried your recipe twice when I went back to Penang and everyone loves it. Thanks so much for sharing.May I know where I can get fresh coconut milk in Singapore ?
Thank you for trying the recipe. As for fresh coconut milk, you can get it Blk 85 Bedok North Market and Geylang Serai. Market.
What is the amount of Glutinous rice u used?
Can i know the amount of glutinous rice to pair up with the recipe?
Full Recipe link is in the description box below the video
@@ShiokmanEddie thanks. I cant get the page load, thats why i posted the question..🤣
Could be nice to try
Nonya made serimuka is to die for.
It looks very delicious. Being a vegetarian can I omit eggs. Thank you
I'm afraid not for this recipe. It won't turn out nice without eggs.
Hi Eddie, what is the size of the tray please? Wanted to try this for a long time but haven't found one to my liking. Yours looks good. Will try them out soon once I managed to get the tray. By the way, where do you get the stainless steel presser from please? Thanks!
Hi Junie, the size is a 24 cm round tray and is mentioned in the video and on my recipe blog also. As for the presser, I got it from Phoon Huat long ago. I think they're selling the plastic version which is thicker and stronger.
that blue pea flower color looks cool i wonder where can i find those flowers
It's quite commonly grown wild in Singapore and Malaysia
Bae Wess from Amazon n they do the powder form too. Find it more convenient to use.
Gonna try your recipe next time..btw, loooove the music!😎
Thank you
What a healthy cake
Thank you
i used to eat when i was in Singapore.my chinese boss everytime buy for me.Now i'm already back in Philippines.i've been wanted to try to make long ago but i can't find pandan leaves here in my village..
Are you able to get pandan paste instead?
Perfect
Thank you 😊
Thks for sharing
It’s my pleasure 😊
@@ShiokmanEddie can I confirm something? The 3 large eggs of 70g each? Or 3 large eggs totalling to 70g?
Another thing I need to ask is I slightly over cooked the custard n it was quite lumpy. Is that the reason my top layer centre portion was not properly set
Each egg is 70g If your TOP layer is not properly set, could be it’s not steam long enough
@@ShiokmanEddie ok I will take note of it when I make it again. Anyway it was still v nice.
Hi just made this. Yummy but don't know why the pandan layer is bitter. Did I use too much pandan leaves? I blended 30 pcs with 100ml water. Thanks.
I think you blended too long and your leaves could be old. Young leaves are better and sometimes when you blend too long, it will give a slightly bitter taste.
Amazin!
Thank you 🙏
Kuih ni popular it Penang pun
Nampak enak! Nanti saya nak try guna bunga jugalah :)
Fara Aziz Thank you
Eddie, thanks for the recipe. I’m going to make this kueh salat . Looks so good 👏👏👏. May I know how much glutinous rice did you use ? Thanks
Thanks, the full recipe link is @ wp.me/p8790g-1K
The step on thickening slightly with low heat was unnecessary... The chance of it turning into curd is actually higher.
I learned it the hard way!
Sedap ni
Just made it for family. V gd!
Thank you very much for your feedback 😊
Good morning sir. Thank you for sharing this video. I've tried and noticed that I always have this gap along the sides of the pan which separates the custard and the pan. Gap is about 3-5 mm. Do you have any advise on this? Thank you sir. And stay safe always.
I'm not sure why. Did you cooled down the cake very long that the custard shrinks a bit? Or did the gap appeared after steaming?
Hi Eddie, I am unable to load the full recipe on your website. Is it possible to share a copy here? It looks amazing and I would love to try out your recipe!
Can you please try this link: www.shiokmanrecipes.com/2016/11/18/kueh-salat-kuih-seri-muka/
@@ShiokmanEddie It works! Thank you so much!!!
Hi Eddie! Lovethis video, thanks for posting! Would love to give this a try. Have tried clicking the link to get to the recipe but it just shows up as a blank page?
So sorry Tracy, I'm not sure why this particular recipe has this problem. Anyway can you please try again, it should work now. Thanks for informing me.
Hi Eddie. It's still not working. Tried clicking the link. The page is still blank
It should be working now. Please try again and sorry about that.
Can i replace the tapioca flour with corn flour or anything else?
If you replace the tapioca flour for my recipe, texture will be slightly different. There are other recipes that uses corn flour.
Hi Eddie. Would love to try your recipe. Is thick coconut milk the same as coconut cream?
Yes it is
Shiokman Eddie hi eddie i tried your recipe. The top layer cracked during cooling. What could b the possible reason?
I've never come across cracked top layer. My guess is the batter is too dry or maybe the santan is too thick.
Hi! Can i get a full recipe of this dish? Badly needed for school💖
Kueh Salat (Kuih Seri Muka)
Ingredients
BOTTOM LAYER
400 g glutinous rice
40-50 blue pea flowers bunga telang (soak in 100 ml water)
250 ml santan (150 ml thick coconut milk with 100 ml water)
1 tsp salt
Pandan leaves optional
TOP LAYER
3 large eggs 70 g
150 g sugar
1/4 tsp salt
400 ml thin santan (200 ml thick coconut milk with 200 ml water)
100 ml pandan water (from 30 pandan leaves with 100 ml water)
90 g plain flour
45 g tapioca flour
Instructions
BOTTOM LAYER
Wash glutinous rice to remove excess starch and soak for at least 2 hrs
Wash about 40-50 dried flowers and boil in 100 ml of water
After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water
Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
Add 1 tsp salt to thin santan and mix well
Drain out the water from the soaked glutinous rice
Lightly spray a 24 cm round pan with oil
Transfer drained glutinous rice into pan
Arrange some pandan leaves (optional)
Pour the thin santan (coconut milk) all over
Ensure the rice is thoroughly covered by the thin santan
Place pan of rice in a steamer and steam for 20 mins.
Thereafter, remove pandan leaves
Fluff up the rice; and pour blue pea flower water (in patches) over it
Fluff up the rice again and steam for another 10 mins
Remove pan from steamer and press the rice flat until it is well compressed.
Set it aside
TOP LAYER
Cut 30 pandan leaves into small pieces and blend in water.
Sieve out pandan juice and set it aside.
When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh.
If possible, this step should be done 1 or 2 days earlier.
Add 1/4 tsp salt to 400 ml thin santan (i.e. 200 ml thick coconut milk with 200 ml water)
Add 150 g sugar to 3 Large eggs and mix well
Add 400 ml thin santan and mix well
Add 100 ml pandan juice a little at a time (checking colour) and mix well
Sieve 90 g plain flour and 45 g tapioca flour into pandan mixture and mix well
Sieve out the mixture to ensure smooth consistency
Stir sieved mixture over low heat until it thickens slightly
Once mixture sticks to back of spoon, it’s ready
FINAL STEPS
Heat up the compressed glutinous rice in the steamer
Slowly pour the pandan mixture over it
Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh)
Steam over medium heat for 30 to 45 mins
The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean
Remove pan from steamer and let it cool for at least 4 hrs before cutting
Use a plastic scraper or plastic knife to get a smooth cut
Recipe Notes
Kueh Salat is best eaten within 1 or 2 days.
If kept in fridge, steam kueh to soften it before eating.
Love how you make Nyonya Kueh to the sound of dance music 👍🏻
Agan Balangalibun Haha.....thanks 😁
Nampak sedapp... Ermmm
Thank you
Hi Eddie, I tried your recipe but when it came to the part on stirring the green mixture till it becomes slightly thick, it started coagulating at the bottom of the saucepan when i stirred. It didn’t even take that long to do so. Formed like kaya. What went wrong?
Sounds like your heat is abit too high. Next time if it happen again, just remove from the stove and sieve the mixture over the rice.
Thank you for your video. I always end up with large bubbles forming on my top layer. Do you know the reason why? Is my steamer too hot?
Yes seems like it. Reduce the flame abit and observe the top. Once it starts to form large bubble, lower your heat further. If the top remains smooth, then you've got the right steam temp.
@@ShiokmanEddie thank you so much! I will try
Hi Eddie, can you repost the recipe for this Kueh Seri Muka? I just saw your RUclips but was not able to access the full recipe. Thank you
Sorry about that. Can you please try the link again. Should work now.
Thank you so much Eddie; for your very prompt reply. Yes I have managed to access the full recipe. Thank you 🙏
Hi Eddie, just subscribed to your channel. The kueh salat looks amazing. Can share the recipe please? The link is not loading. Cant wait to try your recipe. Thank you!
Thank you very much for your support Valerie. So sorry about my website as it is down unexpectedly. I'm trying to get in touch with my web host to resolve the matter. Will get back to you once it's resolve.
Hi Valerie, my website is up now. You can also try this link www.shiokmanrecipes.com/2016/11/18/kueh-salat-kuih-seri-muka/ Thank you once again for your support 🙏
Thank you Eddie! Will try it out soon.
Hi Eddie, thanks for the video, I am wondering how did you take the kuih out from the mould without damaging the kuih?
I'll be posting a new video on how I unmould the kueh soon. You'll be notified if you've already subscribed and clicked on the bell icon.
Thank you Eddie, looking forward to that!
Hi Eddie, thanks for this delicious Kueh receipe, just wondering if I were to use Pandan paste, should I add the paste with 100 ml water. Thanks
You're welcome 😊 if you use paste then you should lesser than 100ml water. The final volume of pandan water should be 100 ml.
Hi is plain flour all purpose flour? Or rice flour instead? Thanks
All purpose flour
Hi, thanks for this wonderful recipe. Would like to ask, why the top layer is not smooth and inside got hole. What hv I done wrong?
Your heat is apparently too high thus causing the air bubbles in the top layer to expand. Top layer not smooth is also due to high steaming temp.
Very well done.👍
Thank you very much :-)
Hi Eddie..why before steam the kueh need to ajar isit prevent the bubble on top the kueh..
Yes to maintain a low steam temp and prevent bubbles from forming if too high heat.
Thks..tml I try made again cos made few time n always got few bubbles not like your video soo smooth...
Hi Eddie,just subscribed to your channel
Thank you very much for your support Meiling 😊
any plans for kueh kochi in the future...not the kue kosui.... but the ones that comes wrapped in banana leaves, filled with shredded coconut inside
Have not thought about that but thanks for your idea. Will consider it.
cooking malay food
Hello Eddie, for the top layer, may I know if I can use pandan essence instead? If the answer is yes, how much pandan essence should I add? Thank you.
Sorry I'm not sure as I've mot try using pandan essence for any of my Kueh recipes.