We all agree that kueh salat is among the most popular dessert amongst Singaporeans. With so much interest in it, you might wonder what it takes to make the best. Fret not since you’re not alone. Actually, most people who love kueh salathave no idea what it takes to make the perfect one.

Fortunately, we are here to help answer some of the questions you might have in mind. First, we need to define what we envision the perfect kueh salat to be. We find a lot commercial kueh salat to be too heavy. The rice layer is thick and gummy and the kaya layer too firm.

What we think a perfect kueh salat to be is to have a sublime kaya layer, which is light and silky smooth like a pannacotta and a rice layer where the rice grains are still distinct and not so tightly packed so that when you bit into it, the kaya and rice will easily mix together.

You might not know this, but most people prefer the firmer version which is what we all grew up eating. So in this simple guide, we will give you tips and principles on how to make the tow most coveted versions.

A good way to go about this is by settling for the round shape, especially when you want to serve it on a plate to be eaten with a fork. This helps to distinguish it from the usual rectangle slices which you eat by hand. You can, of course, make it into a square shape too.

The last thing you want is for someone to taste your kueh salat and say that its ‘as good’ as the ones from such and such a place. Heck, it is only ‘as good,’ you might as well just go buy it. That’s why you want them to say it is the best kueh salat ever and that they will not be able to get it anywhere else.

But there is nothing wrong with buying a kueh salat also. After all, there are numerous online shop offering home delivery services. One such online shop in Singapore worth visiting is the renowned Chalk Farm.

And you don’t have to worry about exceeding your budget while buying kueh salat since they have put in place competitive places. Be sure to check out their wide collection today!