The recipe adapted from baking dairy.
500g of glutinous rice
250ml coconut milk
Pinch of salt
1 tablespoon sugar
about 60 buds blue pea flowers or substitute with a few drops of blue food dye
Enough water to soak rice in
Pandan leaves
Banana leaves
Method;
Line a 7 inch square tin or 3 x 9 inch loaf pan with softened banana leaf. Set aside.
Soak the flowers in a cup of hot
water and squeeze out the pulp when the water is blue enough. Soak 1/3
of prewash glutinous rice in the blue water (add water until the rice is
fully covered). Soak the balance rice in plain water. Soak rice for at
least 4 hours or overnight.
Mix salt and sugar in the coconut milk.
Drain both the rice and put
both into a steaming pan as shown above, add 2/3 of the coconut milk
mixture and steam on high fire for 15 minutes. Remove the pan from the
steamer, fluff up the rice and mix till you get the marble effect, add
the remaining coconut milk and return the pan to steamer to continue
steaming for another 10 minutes or until the rice is cooked.
Pour the rice into the prepared pan
and press into the pan evenly. Use another similar size pan as a weight
to compress the rice. Cool completely before unmoulding and cut into
desired shaped.
Serve with kaya. The recipe for kaya is as follows:-
Kaya (adapted from Sonia's blog)
3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8 pcs pandan leaves (screwpine leaves)
Steps:-
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, using a hand whisk to stir mixture until sugar dissolves (Do not beat, just gently stir, you do not want to create bubbles for this jam)
1. Add mixture A into mixture B, stir to mix, strain to get rid of lumps and your kaya mixture is ready to be cooked.
2. Use a double boiler to cook this jam (stainless steel preferred). Alternatively, you can place stainless steel mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals)
4. You need to cook at least 1 hour to achieve the desired thickness. Cool completely before storing in a clear jar. Keep refrigerated.
