#28 Putri Salad

I have been posting a lot on savoury food, or modern desserts. Last night, I made a traditional malay kueh, Putri Salad. I grew up eating a lot of this, but more to just the glutinous rice as I didn't really like the green part as a kid, and at times my mum even had to make one bowl of steamed glutinous rice just for my consumption! Hahas. So today, she is passing that recipe to me.

Ingredients

Part (A):
Glutinous rice about 250g (washed and soaked in water for about 30 minutes)
1/2 box coconut milk
Water
A pinch of salt

Part (B):
1 box of coconut milk
1 table spoon pandan paste (It's green in colour plus with pandan flavour)
6 whole eggs
1 cup of sugar
2 table spoon plain flour
Water

Instructions

First and foremost, you need to get ready your steamer. Once that is set, get busy! First of all, add the coconut milk to your washed (and drained) glutinous rice. Add a pinch of salt and water, making sure that the water covers up the glutinous rice justttt nice above the rice, not too much water. Mix it well so the salt will spread evenly. After which, steam until cooked, I took about 20 minutes or so.

Now for part B. Get your blender. Add in your 6 eggs, 1 box of coconut milk, and the add in water into the coconut milk box, and pour that in the blender, add in 1 cup of sugar, 1 table spoon of pandan paste to give the siugnature green colour, and add in the flour to make the mixture thick. Once all of that is in, blend until smooth. Just blend for about 5 minutes to be sure. Once done, pour in a pot, on low heat, cook this mixture until its boiling point. The moment it is starting to boil, turn off the heat.

Meanwhile, your glutinous rice should be ready. Take them out from the steamer as you will need to press the rice. Put a cloth in a clean plastic (like those to put gravy in), and use that to press your rice firmly into your tray, making sure there are no obvious spaces. Once that is done, use a fork to poke holes into the glutionous rice, just randomly, and then sprinkle some plain flour. After that is done, pop it back into the steamer. Pour your pandan mixture (this is what I prefer to call it) on top of the compact glutionous rice until just before the surface of the tray. Steam for about 30 to 40 minutes for it to be well done. Let it cool for about 30 minutes, and you're ready to go!

This recipe is enough to make about 24 small rectangles or rhombus (LOL). That should be enough to satisfy a few people's cravings right? ;)