SW0218Living_Festive Treats_kueh-sarlat-lepak-kachang

Coconut Egg Custard With Glutinous Rice (Kueh Sarlat)

By The Weekly  ,

January 30, 2018

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One of the most popular Nyonya kueh, the Kueh Sarlat is made with a layer of steamed coconut egg custard on top of glutinous rice and black-eyed beans.

  • Yields: 1 X 18-cm Square Cake



Pandan leaves, as needed, rinsed and knotted

400 g glutinous rice, soaked for 2 hours and drained

125 ml coconut milk

325 ml water

½ tsp salt

80 g black-eyed beans (lepak kachang), rinsed, soaked for 1 hour and drained

2-3 dried blue pea flowers (bunga telang), rinsed in water, as needed

1 banana leaf, oiled


500 ml coconut milk

150 g sugar

10 pandan leaves, mixed with 100 ml water, blended then strained

½ tsp salt

5 eggs

100 g rice flour

3 tsps cornflour

A few drops green food colouring


1Prepare glutinous rice layer. Fill cake tin with pandan leaves.

2Spread drained glutinous rice in cake tin. Add coconut milk, 225 ml water and salt. Stir well to ensure that glutinous rice is evenly coated. Add black-eyed beans and mix well.

3Place dried blue pea flowers in a bowl with remaining water. Leave to soak for 15 mins. Strain colouring.

4Steam glutinous rice for 30 mins over high heat, then drizzle blue pea flower colouring over rice. Gently mix rice with a fork until blue colouring coats rice evenly. Steam for another 15 mins until rice is cooked.

5Allow rice to cool a little, then press down with an oiled banana leaf or spatula to flatten and compact rice.

6PANDAN LAYER In a saucepan, cook coconut milk, sugar, pandan juice and salt over low heat until mixture dissolves and there are no lumps. Set aside.

7In a mixing bowl, beat eggs. Add coconut milk mixture and stir well.

8Add rice flour and corn flour gradually, a little at a time, and mix well. Add green food colouring and mix well.

9Sift pandan mixture, then pour over glutinous rice layer.

10Steam for 20 to 25 mins over high heat until pandan layer sets.

11Allow kueh sarlat to cool completely before cutting into serving slices with an oiled knife.

Recipe: Philip Chia / Photo: Courtesy of Marshall Cavendish