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–+ servings

Ingredients

Yields: 30 pieces
  • 500 g glutinous rice
  • 200 g coconut milk
  • 200 g water - to cover rice
  • 2 pandan leaves - optional
  • 20 butterfly pea flowers - optional (as it only lends colour not flavour)
  • 20 g sugar
  • 2 g salt

Method

  • Butterfly pea extract (if using fresh flowers): Wash flowers well, then put them into a small saucepan along with ~50ml of water, bring to the boil, let cool for 10 minutes, then strain to get blue extract.
  • Rinse glutinous rice in cold water until water runs clear. Then soak for 4-6 hours, or overnight.
  • Strain out the rice and discard the water, then separate rice into two (non-perforated) steaming baskets/bowls/trays. Add the blue dye to one of the portions of rice.
  • Then, add an equal amount of coconut milk into both portions of rice, and add water to both until the rice is barely covered.
  • Place pandan leaves on top, then steam for 30-40 minutes, until cooked through (but not mushy!).
  • Now add the blue rice to the white rice and mix very roughly to get a somewhat marbled effect. Then, place the mixed rice into a square tray and press down to compact it. (You can use gloves or a strong spatula to compress the rice so it doesn’t stick to your hand.)
  • Let it cool slightly, then cut it into whatever shape you fancy. Rectangles are the retro, minimal-waste way (see photos above).
  • Serve it with a dollop of kaya, and let the Nyonya party begin.