KUEH SALAT Rice layer
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.
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