Kueh Salat
Hawker • Singapore
About Kueh Salat
Two-layer Peranakan kueh — blue glutinous rice with pandan custard
How to Make Kueh Salat (Traditional & Healthy Version)
Kueh Salat, a beloved dessert in Singapore, is a vibrant two-layered treat commonly found in local kopitiams and hawker centres. Its rich green pandan custard atop a sticky rice base embodies the harmonious fusion of Malay and Peranakan influences, making it a staple in Singaporean culinary heritage. The creamy, slightly sweet custard paired with the subtly salted glutinous rice creates a unique balance of flavours that locals adore. This dessert is a favourite during tea breaks and festive gatherings, thanks to its colourful appearance and fragrant aroma. Kueh Salat reflects Singapore’s multicultural food scene—where traditional recipes are updated for modern lifestyles, blending nostalgia with health-conscious adaptations. Choosing Kueh Salat is a great way to enjoy authentic Singaporean flavours without compromising on nutrition, especially when prepared with lighter ingredients and mindful methods. The use of pandan leaves, coconut milk, and glutinous rice makes it a comforting, vegetarian-friendly option that appeals to both locals and global visitors seeking true Singaporean desserts.
Ingredients(for 1 slice (about 100g), typical kopitiam portion)
- 1 cup Glutinous rice (Pulut)
- 1/2 cup Coconut milk (light) (Santan)
- 4 leaves Pandan leaves (Screwpine leaves, for juice)
- 2 Eggs (Fresh, free-range preferred)
- 1/3 cup Sugar (reduced) (Fine white or raw)
- 1/2 tsp Salt
- 1/2 cup Water (For steaming rice)
- 2 tbsp Cornstarch (For custard thickening)
- few drops Natural food colouring (optional) (If pandan juice is not green enough) - optional
Instructions
- 1
Wash glutinous rice thoroughly, then soak in water for 3 hours to soften.
5 minutes
Soaking improves rice texture and reduces cooking time.
- 2
Drain soaked rice. Mix with half the coconut milk and salt. Spread evenly in a heatproof pan.
3 minutes
Press rice firmly for a smooth base layer.
- 3
Steam rice mixture for 10 minutes until cooked and sticky.
10 minutes
Cover rice with pandan leaves during steaming for aroma.
- 4
Blend pandan leaves with water. Strain to extract pandan juice.
5 minutes
Use a muslin cloth for clear juice.
Why This Dish is Healthy
By using light coconut milk and reducing sugar, this Kueh Salat recipe provides a lower fat and calorie count compared to traditional versions. The inclusion of pandan juice adds natural flavour and antioxidants, while the absence of artificial colouring makes it safer for all ages. It’s a great vegetarian option for those wanting a sweet treat without excessive calories.
Kueh Salat is a vegetarian dessert that offers a moderate amount of carbohydrates from glutinous rice, and healthy fats from light coconut milk. Pandan leaves provide antioxidants and a natural aroma without artificial additives. Reduced sugar keeps calories lower, and eggs add some protein and vitamin B12. This version uses lighter coconut milk and less sugar, making it suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Use freshly squeezed pandan juice for authentic flavour and colour.
- 💡Tip 2: Press rice firmly into the pan for a neat, compact base.
- 💡Tip 3: Allow kueh to cool fully before slicing for clean layers.
Storage & Serving
Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 30.0 g |
| Total Fat | 8.0 g |
| Fiber | 1.0 g |
