Pulut Tekan (蓝花糕)

Pulut Tekan

Ingredients
-> 1 kg glutinous rice
-> 1.5 coconut (extract its milk)
-> 0.25 bowl blue clitoria flower juice
-> 2 limes (squeezed for juice)
-> Salt (a pinch of)

Kaya Ingredients
-> 250 ml thick coconut milk
-> 150 ml castor sugar
-> 3 pandan leaves
-> 3 eggs

To make kaya
-> Melt 2 tbsp of castor sugar, then combine together with kaya ingredients in a pot
-> Use double boil method to cook
-> Stir it until it thicken and turn golden in colour

Method
-> Wash and drain well glutinous rice
-> Pour coconut milk into the glutinous rice until it covers the glutinous rice
-> Then add in some salt
-> Cook over medium heat until glutinous rice is half cooked
-> and the pour in into a steaming tray and steam for 20 minutes or until cooked
-> Add in blue clitoria flower juice and lime juice
-> Steam for another 15 minutes, then press to even the surface
-> Set aside, once cool, remove from tray and cut into slices and serve together with kaya




蓝花糕

材料
-> 1公斤糯米
-> 1.5粒椰浆
-> 0.25碗蓝花汁
-> 2粒酸柑汁
-> 盐（少许）

咖椰材料
-> 250毫升浓椰浆
-> 150毫升幼糖
-> 3片班兰叶
-> 3粒鸡蛋

咖椰做法
-> 把2汤匙的幼糖煮溶，盛取
-> 再将它与咖椰材料一起放入锅内
-> 隔著热水，搅煮至浓稠，并呈金黄色

做法
-> 洗净糯米，把椰浆倒入糯米里，并遮盖过糯米，以及加入少许盐
-> 用中火将糯米煮至半熟，然后倒入蒸笼里蒸约20分钟或熟
-> 加入蓝花汁和酸柑汁，再蒸15分钟
-> 然后将糯米饭压平，放置待冷，取出后，切块
-> 即可与咖椰一起享用