Nyonya Kueh � Glutinous Rice with Coconut Milk and Pandan Custard

This nyonya dessert also known as gading galoh is popular in many Singapore bakeries and hawker stalls.  Often it is a eaten as a snack or a sweet during tea time.  This recipe is adapted from Florence Tan�s �Secrets of Nyonya Cooking�.

Glutinous Rice Layer

300 g  of glutinous rice, washed and soaked in water for at least 4 hours and drained.

250 ml (1 cup) of coconut milk

1 tsp salt

3 pandan leaves, shredded and knotted

banana leaves or aluminium foil large enough for a 20cm cake pan

Custard Topping

4 eggs

160 g sugar

6 pandan leaves, shredded and knotted

5 1/2 tbsp plain flour (sifted)

pinch of salt

300 ml of coconut milk

4-6 drops of pandan essence

To make Glutinous Rice Layer

Combine the glutinous rice, coconut milk ,salt  and pandan leaves in a bowl.  Transfer to a 20 cm cake tin/pyrex pan.  Steam for 15 mins over high heat.

Remove the tin from the steamer and fluff the glutinous rice, and continue steaming for 5 minutes until it is done.   Remove the rice from the tin so as to oil the tin, to prevent sticking later. Before you return the rice to the tin, remove the pandan leaves.  Now return your rice to the tin, and using banana leaves or aluminium foil, press the rice until compact and steam again for another 10 minutes.

Custard Topping

While the rice is steaming, whisk the eggs, sugar and pandan leaves.  Stir in the flour and salt.  Gradually mix in the coconut milk and pandan essence.  Add 4 � 6 drops of pandan essence till you get a beautiful emerald green mixture with a distinctive fragrance. When all is well mixed, strain the custard.

Once the rice is done, dry the top of the glutinous rice layer (to ensure that both layers will stick well), then pour the custard over it.  Cover the tin firmly with aluminium foil to prevent water from dripping onto the custard while steaming.  Steam over a low heat for about an hour or until the custard has set and is firm. 

Remove the cover and aluminium foil.  Allow the nyonya kueh to cool in the baking pan for about 30 minutes before removing it.  Once removed, allow to cool completely before cutting.

www.singaporefoodhistory.com / Copyright 2005 by Ai Ling Sim-Devadas