Ingredient A
300 g glutinous rice (Soak for 4 hours)
200 g coconut milk ( 40 g kara coconut powder + 160 g water)
20 g sugar
1 tsp salt
60 bunga telang add with 10 tbsp water to boil to extract the blue natural color.
5 pandan leaves
Ingredient B
40 g black eye pea
Soak black eye pea for 2 hours
bring to a boil in a saucepan for 15 minutes till soft drain and set aside
Note:
Served with kaya or Nutella. the choice is flexible.
Fresh coconut milk would be good. but lazy me I subtitute with Kara coconut milk which I find this brand is good and to the nearest to fresh coconut milk .
Direction: Combine all and bring to steamer.
Steam glutinous rice over medium heat for 30 minutes.
After 20 minutes remove pandan leaves and fluff the glutinous rice with chopsticks.
Add 2-3 tbsp blue pea color to the half-cooked glutinous rice and mix well.
Continue steaming over medium heat for another 10 minutes.
Transfer the blue glutinous rice to another new cake pan mold
( lined with banana leaves in the bottom and parchment paper at both sides)
Using a scrapper spread press glutinous rice until evenly flat.
Cover with banana leave, top with another baking pan (same size) and load with weight to help press glutinous rice.
Set aside for few hours until completely cooled (you may soak the pan in cold water to speed up the cooling process).
When cooled, unmold and cut into small pieces using plastic cutter.