This is my second time attempting Kueh Salat. I used to love those that were from Bengawan Solo long ago but these days, I felt that the quality is no longer as good as before and it became expensive for just a tiny piece.
The last time I make this, I failed in attempt because my layer spilt. Later on I found out that you cannot let the rice cool down before pouring in the custard to steam. If not, the custard will not adhere to the rice.
Thus kueh salat has been a recipe that I always wanted to try again.
Remember that I bought too much glutinous rice for my dumpling experiment? Well I need to use up those grains before weasels start to attack it.
This time round, my success was also not good. I was trying not to use colouring but the blue and green hue from my dried blue flowers and the freshly made pandan juice didn’t come out strong at all. In the end, I succumbed to food colouring.
It also has a big bubble in the custard. I am not sure whether it is due to the temperature that resulted in this.
Overall it was good but I was looking for one that is close to Bengawan Solo's.
Well the search continues and you might see another Kueh Salat attempt real soon.