Kuih Gading Galoh
This two layered rice ‘cake’ is extremely popular in Malaysia and Singapore. The base comprises of a layer of compressed glutinous rice (can be white or marbled with bunga telang extract) and the top is a layer of pandan flavoured coconut custard. The custard can be very soft or firm depending on personal taste. I prefer the firmer custard myself which is not as messy to eat because you can pick up the kuih without squashing the custard.
Since I tried out the colouring of the rice in my first ever making of Pulut Tai Tai, I wanted to try again because the colouring was not to my satisfaction, and the marbling was not too effective. The use of only blue colouring turned out too ‘metallic’ looking and it looked very artificial. I wanted to soften the colour this time and add some red pigment to the blue colour so that it is not as ‘jarring’ to the eyes as before. Of course all this could have been avoided if I could only get my hands on the bunga telang for its natural colour… Oh, well…
This time, the colour actually turned out very nice, a sort of mauve-magenta colour which is much more soothing to the eyes, don’t you think? I also changed the method of colouring the rice by soaking some uncooked rice in the coloured water before steaming rather than adding colour after steaming, and the marbling turned out much better too in my humble opinion.
Makes one 20cm kuih.
[Ingredients]
Rice:
1½ cups (300g) glutinous rice
bunga telang extract, or use 3-5 drops rose-pink food colouring combined with 1 drop blue food colouring, or adjust colouring to your liking
300ml thin coconut milk
1 teaspoon salt
1 banana leaf, softened
5 pandan leaves, tore along the length then knotted
Custard:
3 eggs, lightly beaten
175g caster sugar
1/8 teaspoon salt (optional)
300ml thick coconut milk
3 (35g) - 6 tablespoons (70g) plain flour *
1 (10g) - 2 tablespoons (20g) tapioca flour *
¼ teaspoon pandan paste
* Add less if you prefer soft custardy texture, more if you prefer solid, firmer texture
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[Preparation]
Rice:
1. Rinse the rice, then soak 1 cup of the glutinous rice in plain water. Soak the remaining ½ cup glutinous rice in water coloured with the food colouring to get a mauve/indigo colour, adjust the colour to your liking. Soak the rice at least 4 hours or preferably overnight.
2. Line a 20cm square or round tin with softened banana leaf.
3. Drain both the uncoloured and coloured rice. Dissolve salt in thin coconut milk.
4. Spoon the uncoloured and coloured rice alternatively into the lined tin to create a marbling effect. Add seasoned coconut milk. Put the knotted pandan leaves on top.
5. Steam the rice in a wok for 25-30 minutes, or until rice is cooked. Remove from steamer, discard pandan leaves and use a piece of banana leaf or baking paper to press the rice to compress the rice.
Custard:
1. Combine eggs, sugar, salt and thick coconut milk in a mixing bowl. Add sifted plain flour and tapioca flour, beat in lightly to combine. Add pandan paste.
2. When the rice is cooked, remove rice from the wok then place mixing bowl in the simmering water (bain-marie style) and whisk continuously until the custard mixture is hot to the touch, about 2-3 minutes.
3. Pour the warm custard on top of the cooked rice base. Make sure the surface of the rice is moisture free before pouring in the custard so that the custard will adhere properly to the rice.
4. Steam over low gentle heat for about 1 hour, or until the custard is set.
5. Let cool completely before cutting into diamond shapes to serve.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Original post by SeaDragon