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
Step-by-step instructions
Step 1 · Wash glutinous rice thoroughly
Wash glutinous rice thoroughly, then soak in water for 3 hours to soften.
Step 2 · Drain soaked rice
Drain soaked rice. Mix with half the coconut milk and salt. Spread evenly in a heatproof pan.
Step 3 · Steam rice mixture for 10 minutes until cooked and sticky
Steam rice mixture for 10 minutes until cooked and sticky.
Step 4 · Blend pandan leaves with water
Blend pandan leaves with water. Strain to extract pandan juice.
Step 5 · Whisk eggs
Whisk eggs, sugar, cornstarch, pandan juice, and remaining coconut milk. Cook over low heat until thickened, stirring constantly.
Step 6 · Pour custard layer over steamed rice
Pour custard layer over steamed rice. Steam for another 10 minutes until custard sets.
Step 7 · Cool completely before slicing
Cool completely before slicing. Serve chilled or at room temperature.
Why this recipe 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.
A note on tradition
Kueh Salat is a classic dessert enjoyed across Singapore, especially in Peranakan and Malay communities. It’s commonly found in kopitiams and hawker stalls, often served during festive occasions or as an afternoon snack. The layered design reflects the fusion of cultures in Singapore's culinary scene. Traditionally, it’s eaten during Hari Raya and family gatherings as a symbol of togetherness.