KUEH SALAT Rice layer

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NZ Lifestyle Block - - Plants With A Purpose - Kueh salat served on a ba­nana leaf square.

300g glutin­u­ous rice (no gluten in rice) 1 pinch of salt 500ml co­conut milk 1 3/8 tsp salt 2 pan­dan leaves, knot­ted Soak the glutin­u­ous rice in cold wa­ter with a pinch of salt for 4 hours. Line a 20cm-square cake pan with bak­ing pa­per so that the edges hang over both sides of the pan - this helps with de-pan­ning. Drain the rice. Mix the salt, co­conut milk and knot­ted pan­dan leaves into the rice and pour into the cake pan. Steam (a large roast­ing pan with a rack and lid works well) on high for 20-25 min­utes, stir­ring oc­ca­sion­ally to mix in the co­conut milk.

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un­til thick, about 10 min­utes. Bring both lay­ers to­gether when the rice is ready. Press the top of the rice so that the rice sticks to­gether and won’t float up when you pour the cus­tard layer. Poke some holes all over the rice so that the cus­tard layer will ad­here. Pour the cus­tard mix­ture through a fine sieve over the rice. Re­turn to the steamer. Cover the top of the cake pan with tin­foil and steam for

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A scrubby over­grown area.

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