Dairy-Free Kueh Salat (Glutinous Rice Cake with Coconut Custard)

Ingredients

• 2 cups Glutinous Rice
• 2 cans Coconut Milk
• 4 leaves Pandan Leaves
• 1/2 tsp Salt
• 1/4 cup Tapioca Flour
• 1/4 cup Rice Flour
• 3/4 cup Sugar
• 2 tbsp Egg Yolk Replacer (Aquafaba)
• Few drops Green Food Coloring (optional)

Instructions

1. 1Rinse the glutinous rice and soak in water for at least 4 hours, or overnight.
2. 2Drain the rice and mix with 1 can of coconut milk, salt, and tie pandan leaves into a knot. Steam until the rice is cooked and sticky (about 30 minutes).
3. 3Press the cooked rice firmly into a baking pan lined with banana leaf or parchment paper.
4. 4For the custard: Mix tapioca flour, rice flour, sugar, egg yolk replacer and the remaining can of coconut milk until smooth.
5. 5Strain the mixture to remove any lumps. Add green food coloring if desired.
6. 6Cook the custard over low heat, stirring constantly until it thickens (about 10 minutes).
7. 7Pour the custard over the steamed rice and steam again for another 20 minutes, or until the custard is set.
8. 8Let it cool completely before cutting into slices and serving.

Substitutions

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