Tuesday, 10 November 2015

蓝花咖椰糯米糕 ~ Pulut Tai Tai (Nyonya Steamed Blue Glutinous Rice )




食谱取自 :蓝赛珍~ 街边风味小食

蓝花咖椰糯米糕
材料
500g
糯米 (洗净后浸泡隔夜)
350ml 椰浆
1
茶匙
3~ 4
班兰叶 打结
30
干蓝花
2汤匙 热水
2
香蕉叶( 铺盆用 ) 

做法
1.
将蓝花洗净后,放入小碗中,用热水浸泡备用。

2. 把糯米沥干后,倒入一个大盘中,加入椰浆和盐,混合均匀。

3. 糯米上放上班兰叶,以中大火蒸约45分钟或至熟。

4. 1/3份的糯米,加入蓝花汁,搅拌均匀成蓝色糯米饭。

5. 再把蓝色糯米饭分散加入剩余的白糯米饭里,随意搅拌成蓝、白糯米饭

6. 把混合好的糯米饭倒入一个已铺上香蕉叶的7寸方模内压平,上面再铺上一片香蕉叶,并用重物压在上面,让糯米饭冷却至硬。

7. 糯米饭冷却后,切块,配上咖椰/金瓜咖椰享用。



Recipe source : Agnes Chang’s Hawker Delight

Pulut Tai Tai  (Nyonya Steamed Blue Glutinous Rice )

Ingredients
500g glutinous ricewashed and soaked for overnight
350ml coconut milk
1tsp salt
3 ~ 4pcs  pandan leavestie a knot
30pcs dried blue pea flowers ( bunga telang )
2 tbsp hot water
2 sheets banana leaves

Method
1. Rinse the blue pea flower, put them into a small bowl and soak with hot water. Set aside.

2. Drain the glutinous rice, pour it into a big pan, add in coconut milk and salt, mix well.

3. Put the pandan leaves on the glutinous rice and steam over medium high heat for approx. 45 mins or till cooked.

4. Take 1/3 of the glutinous rice, pour the blue colouring in and stir well to form blue colour glutinous rice.

5. Mix the blue colour glutinous rice into the remaining 2/3 of the glutinous rice, mix to form glutinous rice with blue and white colour.

6. Put the glutinous rice into a 7" square pan lined with a sheet of banana leaf and press it firmly. Then, place another sheet of banana leaf on top and put a heavy item on top, let cool.

7. Leave to cool completely. Cut into pieces and serve with kaya / pumpkin kaya .