150g glutinous rice or pulut, washed and
soaked for 4 hours
140ml santan from 100g coconut
1/4 tsp salt
3 pandan leaves
Ingredients B:
150 glutinous rice, washed and soaked in
thick bunga telang water for 4 hours
140ml santan from 100g coconut
1/4 tsp salt
3 pandan leaves
Method :
Drain
pulut. Add in santan and salt. Place in a 17cm steaming tray, top
with pandan leaves and steam for 10 minutes or till cooked. Remove.
Repeat the same process for Ingredients B. Line a small rectangular
tray with softened banana leaves. Mix the blue pulut with the white
to create a marbling effect. Use a banana leaf to press the rice
till it is firm and tightly packed in the tray. Leave a heavy weight
on top. Leave to cool before cutting. Serve with Seri Kaya or
coconut cream sauce.
Note : To
get bunga telang water: Simmer 10g dried bunga telang with 400ml
water till you get a nice rich blue. Add in 1/2 tsp lime juice to
accentuate the color. Stir the pulut with bunga telang water to get
even color.