Gading Galoh may not be familiar to many but mention Kueh Sarlat or Seri Muka and most folks would have heard or eaten it before. Gading Galoh is the name adopted by the Malaccan Peranakans for this popular kueh. It is also known as Pulot Serikaya to some and in this case, the familiar pandan-based custard topping is replaced by one in an exuberant sunset yellow. I’d made Kueh Sarlat numerous times and blogged about it earlier. Interestingly, I’d not made the non-pandan version before. So now is a good time to experiment making pulot serikaya, creating it by adapting the tried and tested recipe for kueh sarlat, otherwise known as gading galoh. Now you all know.
For me, this kuih is both intriguing and perplexing at the same time, and first is of course the name. In fact, it goes by more than one name…Kueh Sarlat , also spelt as Kueh Salat is the name favoured by the Peranakans, It is however better known to the larger Malay community as Kuih Seri Muka or simply Seri Muka to mean “pretty face”. And the folks in Melaka would find this more familiar as Gading Galoh while other variations include Puteri Sarlat and Kueh Serikaya. Now what else is there about it that is intriguing and perplexing?