GLUTINOUS RICE LAYER
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