Kueh Kaya Salat product image by Frezfruta

Kueh Kaya Salat

By Chef Isa Leong

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Ingredients: (For making Rice Pudding Base)

For KAYA Topping

For Coffee Glaze


  1. Soak glutinous for about 5to 6 hours. Drain the glutinous rice and put in the Cornell steamer. Add in the coconut milk, pandan coconut oil and salt mix well and steam over high heat for over 30 minutes until cooked or microwave for 12 to 14 minutes.

  2. Preheat oven to 180 deg C. Line a 7×7 inches square baking tray with aluminum foil. Pour in the hot cooked glutinous rice in the oiled tray, drizzle violet food color, stir mix briefly and press to compact the glutinous rice with the back a wet spoon. Set aside.

  3. Mix c powder with water, whisk in the kaya then whisk in the eggs. Bring water, agar agar powder and coconut cream to the boil, add in the orange sugar and cook into syrup. Mix in the kaya & egg mixture. Stir cook over medium low heat until the kaya mixture is slightly thickens.



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