When I was young, this was my mom’s hit recipe. Everybody loved her Kaya kueh. She would get me to pound the pandan leaves to get its extract. It was hard work extracting pandan essence. The leaves don’t yield much juice. I had to squeeze the leaves really hard just to get that one little drop. When artificial pandan essence was made available, I was all over it. However, in recent years, I have realised that nothing beats the real deal. However, I am still allergic to pounding and squeezing the leaves. Instead, I would boil the leaves in a little water and use the water. I think it works.
My mom’s recipe uses white glutinous rice. I mixed mine with black because I read that black glutinous rice is more nutritious than white. The kaya (custard) part is usually green but I decided to go au naturel in my bid to cut down on unnecessary colorings and additives. So it got it’s glorious yellow color from the egg yolks.
Pulot Hitam Kaya Kueh
300g (about 2 rice cups) black glutinous rice (soaked about 3 hours)
150g (about 1 rice cup) white glutinous rice (soaked about 3 hours)
500 ml thin/diluted coconut milk
1/2 tsp salt
pandan leaves or pandan essence
Mix all together and pour into a greased 8″ square pan. Steam for about 1/2 hour or till rice is cooked. Remove the pandan leaves. Then using a spoon, press down the rice firmly to kind of flatten them. This step is to make the rice a bit compact to prevent the custard from seeping into the rice part (I found out the hard way).
Kaya (custard) part
3 tbsp corn flour
4 tbsp plain flour
425 g sugar
400 ml coconut milk
50 ml water (for boiling pandan leaves)
2 leaves or pandan essence
Boil the pandan leaves in the 50ml water. Remove the leaves. Then mix everything well together. Pour the batter on top of the hot rice, through a sieve to ensure a smooth custard. Then steam for about 1/2 h or until the custard is cooked.
Cool before slicing.
This makes an 8″ square pan size. Which is plenty for sharing with about 6 -8 people. Depending on how many second helpings everyone wants, of course. 8D