Ingredients (makes a medium-sized cake for 6-8 persons)
1 kilo glutinous rice, soaked in two different parts overnight
A handful of dried Bunga Telang or Blue Pea flower (Clitorea ternatea)
Salt to season
1/3 cup of vanilla sugar (optional)
1 cup coconut milk
In a cup, pour some hot water over the dried Bunga Telang and let it infuse for 15 minutes. Squeeze and drain the dark indigo coloured liquid. Set aside.
Wash the glutinous rice and drain. Soak 3/4 of the portion separately in a large bowl with clean water overnight, changing the water at least once. The remaining 1/4 should be soaked in the blue liquid overnight.
Drain the rice, season with salt, sugar. Mix the two portions of rice together with the coconut milk, careful not to overmix them. Traditionnaly, they are steamed over a basket lined with banana leaf but if that proves challenging, it can be steamed over a metal plate in a steamer. The time needed would vary according to the thickness of the rice container and the steamer used. The rice should be cooked to the core but still retain its firmness without being "al dente".
Oil a square tin cake mould. Pour in the cooked glutinous rice into the mould and press down the rice to form a firm layer. The cake can be cut according to preference once it cools down. Serve with Seri Kaya (Coconut custard cream).
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