Gluten-Free Carrot Cake Kueh Salat
A modern twist on the classic Kueh Salat, replacing the traditional pandan-infused custard with a carrot cake-flavored topping on a gluten-free sticky rice base.
Ingredients
- 1 cup Glutinous rice flour
- 1 can Coconut milk
- 1/4 cup Sugar
- 1 cup Grated carrots
- 1 tsp Spices (cinnamon, nutmeg, ginger)
- 2 tbsp Tapioca flour
- about 113 g Dairy-free cream cheese
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and soak glutinous rice flour for at least 2 hours.
- 2Steam rice flour until cooked. Mix with coconut milk and sugar. Press into a baking dish.
- 3In a separate saucepan, combine grated carrots, dairy-free cream cheese, spices, and tapioca flour. Cook over low heat until thickened.
- 4Pour carrot mixture over the rice base.
- 5Steam the entire dish for another 20 minutes until the topping is set.
- 6Let cool completely before cutting into squares and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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