Kueh Sarlat goes by many names depending on the community you are in, such as Kueh Salat, Kuih Muka, Seri Muka, Gading Galoh, Kueh Serikaya, etc. But no matter what you call it by, the two-layer dessert of glutinous rice and custard just as beloved and enjoyed by all. Kaya Kueh Sarlat (hyperlink) is one of the more common variations but today, we will be showing you the anonymous but popular home cook Bull Bull’s Durian Kueh Sarlat recipe for a special twist!
Made with fresh durian pulp, you can be sure that this dessert is no cheap knock off. In fact, Bull Bull’s recipe is adapted from another famous home cook Alan Goh, hence you can be sure that this is one of the best Nonya Kueh Sarlat recipes you can find! Fresh and colourful from the blue pea flowers, this kueh is a beautiful and delicious snack for tea-time or parties.
Here are the ingredients you need for the glutinous rice layer: glutinous rice, thick coconut milk, pandan leaves, salt, and blue butterfly pea flower.
Here are the ingredients you need for the durian custard layer: eggs, thick coconut milk, fine granulated sugar, fresh durian pulp, corn starch, plain flour, tapioca flour, and pandan leaves.
The first step is to prepare the glutinous rice layer.
Boil 200ml of water in a small pot and add the blue butterfly pea flowers. Give it a good stir and let it simmer for five minutes with the lid on.
Next, separate the glutinous rice into two bowls: a small bowl containing 1/3 portion of the rice and a bigger bowl containing 2/3 portion of the rice. Pour the strained blue butterfly pea flower water into the small bowl until the rice is submerged.
Add enough water to fully submerge the white rice in the bigger bowl. Let the glutinous rice soak overnight or for a minimum of eight hours. #Tip: the long soaking time helps to get rice of the excess starch in the rice so that it will be softer after cooking.
All the actual cooking starts on the second day after the long soaking.
Drain the water from the two bowls of rice.
Add some salt to the thick coconut milk and mix well. Then add 2/3 of the thick coconut milk to the bigger bowl of white rice and the remaining 1/3 to the blue rice.
Place 2 folded pandan leaves into each bowl and mix well. Ensure that the pandan leaves are stuffed in between the rice grains so that the fragrance of the leaves will penetrate the rice.
Prepare a steamer and place the bowls into it. Steam the rice for 20 minutes then remove the bowls and set aside. #Tip: remove the pandan leaves and stir to fluff up the rice while still hot so they will be easier to press into the baking tin later.
The next step is to prepare the durian custard layer.
Remove the durian flesh from the seed using a small knife to help remove. Then add the thick coconut milk and blend until smooth with a hand or normal blender.
Once the durian custard mixture is smooth, add the eggs and the rest of the dry ingredients. Whisk the ingredients together until smooth, then set the bowl aside.
To assemble the kueh, line a 7-inch square baking tin with baking paper. Add both glutinous rice and compress them flat with a back of a spoon. #Tip: mix the white and blue rice up in chunks so that the colours will show up better in your kueh.
Before adding the durian custard, we need to thicken it. Place the bowl of durian custard over a saucepan of boiling water. Add pandan leaves and whisk the durian custard until it has thickened. The temperature of the mixture should hover around 65 to 70 degrees when this happens. Remove and discard the pandan leaves.
Pour the durian custard over the rice layer and spread it out evenly with the back of a spoon. Set the baking tin in a steamer and steam on low flame for 30 minutes or until is has set.
Let the kueh sarlat cool for at least eight hours to overnight and serve!
Get the recipe below!
- 300 g glutinous rice rinsed
- 200 ml thick coconut milk
- 4 pcs pandan leaves
- 1 tsp salt
- 45 pcs blue butterfly pea flower
- 3 medium eggs
- 150 g thick coconut milk
- 120 g fine granulated sugar
- 200 g fresh durian pulp
- 10 g corn starch
- 25 g plain flour
- 10 g tapioca flour
- 3 pandan leaves shredded and folded lengthwise
- In a saucepan, boil 200ml water. Add in blue pea flowers and allow it to simmer for 5 mins with lid on. Turn off the flame, let it steep for 15 mins. Let cool.
- Rinse the glutinous rice to remove impurities until water is clear.
- Separate the glutinous rice into 1/3 and 2/3 portion. In the bowl with 2/3 portion, pour in water till the rice is fully submerged. In another bowl with 1/3 portion, pour in the blue pea water until the rice is fully submerged too. Let it soak overnight.
- Drain the soaked glutinous rice. Crush the pandan leaves slightly and stuff them between the rice grains. Add salt to fresh coconut milk, mix well.
- Divide the coconut milk into 1/3 and 2/3 portions. Mix the 2/3 portion coconut into the white rice and 1/3 portion to the blue rice. Stir and mix well.
- Steam the rice with high heat for 20 mins.
- In a food blender, blend thick coconut milk with durian pulp until smooth. There should not be any obvious fibres left, for a silky concoction to be made later.
- In a mixing bowl, beat the eggs to break the yolks before adding all the other custard ingredients and mix well. Set the bowl aside
- Grease the 7” baking tin.
- Portion the glutinous rice and place them in the tin. Press and compact it.
- Place the mixing bowl over a water bath and stir continuously until the mixture begins to thicken. The temperature of the mixture should hover around 65 to 70 degrees when this happens. Remove and discard the pandan leaves.
- Pour the thickened custard over the compressed glutinous rice layer in the steaming tin and steam on low flame for 30 minutes, until the custard layer sets.
- Leave the kueh to cool overnight or at least 8 hours before serving.