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Kueh Salat (Glutinous Rice Custard)

Singapore-style Kueh Salat: steamed glutinous rice topped with a silky pandan-coconut custard, traditionally steamed to set.

Kueh Salat (Glutinous Rice Custard)

About this dish

Kueh Salat is a beloved Peranakan snack you’ll find in kopitiams, pasar malam stalls and family gatherings across Singapore — from Tiong Bahru mornings to East Coast Hari Raya potlucks. The contrast between the chewy, coconut-infused glutinous rice base (pulut) and the fragrant pandan custard (salat) on top is what makes this kueh a comfort favourite for teatime or festive spreads.

The texture play is key: sticky rice cooked with coconut milk and a pinch of salt gives a slightly savoury counterpoint to the sweet, egg-enriched pandan custard which is steamed gently until just set. Street vendors and home cooks alike often tweak the sweetness — some add a drizzle of gula melaka, others serve it alongside kopi or teh tarik so the richness doesn’t overwhelm.

This recipe is written for a typical Singapore home kitchen: you’ll soak the glutinous rice, steam it with coconut milk, then pour a pandan-coconut egg custard over and steam again until firm. It’s perfect for weekend baking sessions, bringing to a potluck at the neighbourhood hawker centre, or prepping the day before a family gathering — chill it lightly, slice with a wet knife and serve at room temperature for the best pandan aroma.

Ingredients

  • 300 g glutinous rice (pulut), rinsed until water runs clear
  • 350 ml thick coconut milk (for rice)
  • 1/2 tsp fine sea salt
  • 2 tbsp caster sugar (for rice)
  • 4–5 pandan leaves, knotted (or 2 tbsp pandan juice / pandan paste)
  • 3 large eggs (for custard)
  • 250 ml coconut milk (for custard)
  • 80 g caster sugar (adjust to taste)
  • 1/4 tsp fine sea salt (custard)
  • 1 tbsp rice flour or cornstarch, dissolved in 2 tbsp water (optional stabiliser)
  • 50 ml pandan juice (blended pandan leaves strained) or 1 tsp pandan paste for extra colour/aroma
  • 2 tbsp gula melaka, lightly melted (optional drizzle for serving)
  • banana leaf or aluminium foil to line the baking tray (optional)
  • sesame seeds or toasted desiccated coconut for garnish (optional)
  • 1–2 tsp pandan paste or green food colouring (optional, for brighter colour)

Step-by-Step Method

  1. Rinse the glutinous rice under cold water until the water runs clear, then soak in clean water for 2–3 hours (or overnight) for best texture; drain well.
  2. In a saucepan, combine 350 ml coconut milk, 2 tbsp caster sugar and 1/2 tsp salt with knotted pandan leaves; warm gently until just steaming (do not boil) to infuse the coconut milk, then remove pandan leaves and set aside to cool slightly.
  3. Place the drained glutinous rice in a steamer tray lined with banana leaf or aluminium foil; pour the warm coconut milk evenly over the rice, stir to combine, and spread rice into an even layer. Steam over medium-high heat (steady steam) for 25–30 minutes, fluffing once halfway through with a fork to ensure even cooking.
  4. While the rice steams, prepare the pandan custard: whisk together eggs, 250 ml coconut milk, 80 g caster sugar, 1/4 tsp salt and pandan juice or pandan paste until smooth. If using rice flour/cornstarch, mix it into the custard to help stabilise the set.
  5. Strain the custard mixture through a fine sieve into a measuring jug to remove any strands or bubbles; taste and adjust sweetness like hawker stalls do — some prefer it less sweet to balance the rice.
  6. When the rice is cooked and slightly compacted (press down gently with a spatula), pour the custard evenly over the hot rice layer. Return the tray to the steamer and steam gently on low-medium steam for 20–25 minutes, or until the custard is just set (a wobble in the centre is fine).
  7. Turn off the heat and leave the kueh in the closed steamer for another 5–10 minutes to finish setting; remove and cool to room temperature, then chill in the fridge for at least 1–2 hours to firm up and make slicing easier.
  8. To serve, slice into squares with a wet, sharp knife (wipe the blade between cuts). Optionally drizzle with melted gula melaka or sprinkle toasted desiccated coconut before serving. Keep refrigerated and consume within 3 days.

Tips & Serving Ideas

  • If you can’t find fresh pandan leaves, use pandan paste or frozen pandan from NTUC FairPrice or Cold Storage — adjust quantity for aroma and colour.
  • Soak the glutinous rice well (2–3 hours) for a soft, even texture; short soaking gives a chewier result similar to some hawker versions.
  • To prevent the custard from curdling, warm the coconut milk slightly and whisk eggs thoroughly; strain the custard before steaming for a silky surface.
  • Line the tray with banana leaf for extra fragrance and an authentic presentation — cut a small flap to help lift the kueh out once chilled.
  • Adjust sweetness to your taste like zi char stalls do: start with less sugar in the custard, then drizzle gula melaka when serving for a deeper caramel note.
  • Use a wet, very sharp knife and wipe between cuts to get clean slices; refrigerate before slicing to firm the custard.
  • Leftovers keep well covered in the fridge for up to 3 days — bring to room temperature before serving to release pandan aroma.

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