Putri Sarlat

Name: Putri Sarlat (Steamed Glutinous Rice topped with Coconut and Egg Custard)
Yield: Makes 12 Servings
Ingredients: 3 to 4 drops blue food colouring, or extracted from ½ cup of clitoria (bunga telang) blossoms soaked in hot water; 3 to 4 drops blue food colouring, or extracted from ½ cup of clitoria (bunga telang) blossoms soaked in hot water; 300 g or 10½ ounces sugar; 8 eggs; 1½ teaspoons sugar, to add to part of the coconut cream; ¾ teaspoon salt; 3 to 4 drops blue food colouring, or extracted from ½ cup of clitoria (bunga telang) blossoms soaked in hot water; 1½ teaspoons sugar, to add to part of the coconut cream; ½ cup coconut milk; 1½ cups coconut cream; Corn or vegetable oil for brushing tin; Corn or vegetable oil for brushing tin; 450 g or 1 pound glutinous rice (pulot), to be soaked for at least 3 hours; 450 g or 1 pound glutinous rice (pulot), to be soaked for at least 3 hours; 1 tablespoon plain flour; 3 to 4 drops green food colouring; 6 pandan leaves, tied into a knot; 1 tablespoon rice flour

Steamed Glutinous Rice topped with Coconut and Egg Custard

Preparation info

Makes
12
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This quintessential Nonya dessert goes by many names: serikaya, serimuka, kueh sarlat. I grew up knowing it as putri sarlat which one of my best friends, Karen, would jokingly call ‘Putrid’.

The name for kaya stems from serikaya as these two desserts are related. Both being egg-based, atypical of Asian sweets, there is some speculation that these were influenced by the Portuguese who colonised parts of South East Asia. Indeed, there is a Portuguese

Ingredients

Dessert
Vegetarian

Ingredients

Method