600g glutinous rice – wash and soak overnight
350 ml coconut milk
150ml warm water
4 pandan leaves
1 tsp salt
2 tbsp sugar
12 - 15 blue pea flowers – soak in some warm water,crush it to extract the blue coloring.
2. Drain both the rice; put them side by side on into a steaming tray. Warm the coconut milk, sugar and salt into the microwave for 30 seconds. Stir and mix well.
3. Drizzle in about half of the coconut milk into the rice. Arrange the pandan leaves on top of the rice and steam the rice over rapid boiling water for 10 minutes.
4. Remove the steaming tray, put the pandan leave aside, fluff up and mix both rice together and drizzle the balance of the coconut milk, put the pandan leaves back on top of the rice again and continue to steam for another 15 minutes or until the rice is done.
5. Remove the steaming tray; discard the pandan leaves, even out the rice with a spoon, and using a banana leaf or aluminum foil press down the rice until well compact.
6. If possible put something heavy (I used can food) to weigh down the rice. Leave it to cool.
7. Slice the rice cakes and serve it with coconut jam.
Recipe source / Link: http://www.mykitchensnippets.com/2010/12/blue-glutinous-rice-cakes-pulut-tai-tai.html
