Our Asian spin on a Christmas Day: Pumpkin Spice Kueh Salat

Looking for the perfect Asian Christmas treat? We got your back!

Jan 29, 2024

Here’s a recipe for those who want to SPICE up their Asian dessert with a Christmas twist! Instead of a traditional pandan Kueh Salat, we added pumpkin spice into the mix and…VIOLA! This famous Nyonya Kueh can satisfy both your Southeast Asian tongue and whet your appetite for this Christmas holiday.

@nomies.co here’s one for y’all pumpkin-spice girlies 💅 #sgfoodie #pumpkinseason #pumpkinspice #kueh #christmasrecipe ——— rice layer: 300g glutinous rice, washed soaked for 3 hours in water 195g coconut milk 1/2 tsp salt 1 tbsp granulated sugar 2 pandan leaves 2 tbsp hot water + 15 dried blue pea flowers (optional) pumpkin layer: 230 g pumpkin, peeled and seeded 400g coconut milk 120 water 15g rice flour 15g cornstarch 20g cake flour  125 g granulated sugar ¼ tsp salt 250g eggs 1 tsp ground ginger 3/4 tsp cinnamon powder 1/2 tsp nutmeg powder 1/2 tsp clove powder directions: - combine ingredients for rice layer (except blue pea) in a springform pan or a pan line with cling wrap. mix well and steam for 15 mins or until fully cooked. - strain out blue pea flower and spoon extract onto the rice mixture for a marbling effect. steam for another 5 minutes. use a spoon to flatten and level the rice. - steam pumpkin slices for 10 minutes or until soft. let it cool and puree with the other ingredients in a blender until smooth. strain into a pot and add the spices. cook on very low heat while stirring constantly until it thickens and coats the back of a spoon. strain again to remove lumps. - re-steam the rice layer until it gets very hot and score lightly with a fork (this helps the pumpkin layer stick). - pour over the pumpkin custard and poke the resulting bubbles on top. - place lid over the pot and use a pair of chopsticks to create a gap so the lid does not close completely. - steam on very low heat for 45 minutes or until the custard is almost set and jiggles very slightly in the middle.

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Ingredients:

For the rice layer,

300g glutinous rice, washed & soaked for 3 hours in water

195g coconut milk

1/2 tsp salt

1 tbsp granulated sugar

2 pandan leaves

2 tbsp hot water + 15 dried blue pea flowers (optional)

For the pumpkin layer,

230g pumpkin, peeled and seeded

400g coconut milk

120 water

15g rice flour

15g cornstarch

20g cake flour

125g granulated sugar

¼ tsp salt

250g eggs

1 tsp ground ginger

3/4 tsp cinnamon powder

1/2 tsp nutmeg powder

1/2 tsp clove powder

Steps:

Combine ingredients for rice layer (except blue pea) in a springform pan or a pan line with cling wrap. mix well and steam for 15 mins or until fully cooked.
Strain out blue pea flower and spoon extract onto the rice mixture for a marbling effect. steam for another 5 minutes. use a spoon to flatten and level the rice.
Steam pumpkin slices for 10 minutes or until soft. let it cool and puree with the other ingredients in a blender until smooth. strain into a pot and add the spices. cook on very low heat while stirring constantly until it thickens and coats the back of a spoon. strain again to remove lumps.
Re-steam the rice layer until it gets very hot and score lightly with a fork (this helps the pumpkin layer stick).
Pour over the pumpkin custard and poke the resulting bubbles on top.
Place lid over the pot and use a pair of chopsticks to create a gap so the lid does not close completely.
Steam on very low heat for 45 minutes or until the custard is almost set and jiggles very slightly in the middle.

Happy holidays!