IMG_9914ingredients (6 inch square pan, line bottom with banana leaf)

glutinous rice layer
A
300g white glutinous rice, rinsed
1 tsp lemon juice
120ml water
150ml blue pea flower solution
60ml concentrated coconut milk (see picture at personal notes)
1 tsp sea salt

kaya layer
B
60g tapioca flour
55g rice flour
70g egg
150ml concentrated coconut milk
100ml pandan juice

C
90g caster sugar
1/4 tsp sea salt
120ml water
2 blades of pandan leaves, knotted

IMG_9917食材(6寸方形模子、底部铺上香蕉叶

糯米层
A
糯米 300克,洗净沥干
柠檬汁 1小匙
水 120毫升
蓝花汁 150毫升
浓椰浆 60毫升(见温馨小贴士)
海盐 1小匙

咖椰层
B
木薯粉 100克
粘米粉 55克
蛋液 70克
浓椰浆 150毫升
班兰汁 100毫升

C
绵白糖 90克
海盐 1/4小匙
水 120毫升
斑兰叶 2片,打结

Directions/做法:

IMG_9918– place all C ingredients into saucepan, and stir over low heat till sugar has dissolved. discard pandan leave and allow sugar syrup to cool
所有 C食材放入奶锅以小火加热搅拌直到白糖完全融化。抛出斑兰叶,糖浆待凉

– divide glutinous rice (A ingredients) into 2 portions. add 1/2 tsp lemon juice and water into one portion, and another 1/2 tsp lemon juice and blue pea flower solution into another portion. soak rice for 75 mins
A食材的糯米分割成 2等份。其一加入 1/2小匙柠檬汁和水、另一份加入 1/2小匙柠檬汁和蓝花汁。糯米浸泡 75分钟

IMG_9878drain away water from rice, and place both portion of rice into a steaming bowl. spray some water onto rice, and steam over high heat for 20 mins
meantime, stir coconut milk with sea salt
糯米沥干水份,将两份糯米饭勺入蒸盘。米饭表面喷上少许水、以大火蒸 20分钟
椰浆和海盐混匀

IMG_9881place banana leaf into pan and brush lightly with coconut oil
香蕉叶铺到烤盘上,表面刷上椰子油

IMG_9884remove steamed rice after 20 mins, and pour on coconut milk/salt
米饭蒸了 20分钟后从蒸锅取出,倒上椰奶/盐

IMG_9885mix everything together
两份米饭拌匀

IMG_9886pour rice into prepared pan, and using a greased presser, compress the rice layer
bring it back to steam over high heat for another 15 mins
米饭勺入烤盘、运用手压模将米饭压实、再以大火蒸 15分钟

IMG_9888sift flours in B ingredients into mixer bowl, and pour in coconut milk and egg
将 B 的粉类食材过筛入容器,倒入椰浆和蛋液

IMG_9889stir well (STIR, NOT WHISK)
搅拌均匀(搅拌,不要打发)

IMG_9890pour in pandan juice
(you can add in a few drops of green food colouring at this point if you want a sharper colour. i didn’t)
加入班兰汁(此时,您可选择加入几滴绿色素。我就不加了)

IMG_9892finally pour in the sugar syrup. stir well and sieve batter twice
最后倒入糖浆。拌匀、面糊过筛两次

IMG_9893scoop kaya batter over the steamed rice carefully
cover pan with a piece of aluminium foil and steam over high heat for 60 mins (or till centre of kueh is set)
咖椰面糊小心勺到蒸熟的糯米层上
烤盘顶部盖上一张锡纸,以大火蒸 60分钟(或至到糕点中央已凝固)

– remove pan and allow to cool for four hours before unmoulding and slicing
烤盘从蒸锅取出、待凉 4小时后再脱模并切片

Personal notes/温馨小贴士:

IMG_9882– i use Heng Guan packet coconut milk. bought this in FairPrice Xtra when i was in Singapore
我用 Heng Guan 牌子的椰浆。回新时在 FairPrice Xtra 买滴

– blue pea solution: rinse 5g of blue pea flower and bring it to boil over low heat in 250ml of water for 5 mins. sieve away the flowers, and measure out the required portion to use
蓝花汁:将 5克蓝花稍微过水后放入锅中。加入 250毫升水、以小火加热至沸腾约 5分钟。将蓝花汁过筛抛去蓝花,量出所需份量即可

IMG_9915I am submitting this post to Little Thumbs Up~ October 2015 : Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

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(15) Comments

  • Jess @ Bakericious (October 19, 2015)

    Victorial, these are so pretty. My mil only use this brand coconut milk, so I follow her lol.

  • Daisy Tang (October 19, 2015)

    咖椰和糯米合在一起好特别,肯定更好吃,我要要要。。。

  • Margaret Neo (October 19, 2015)

    My fav chilled coconut milk. Been using this brand since it launch over decade ago… 😍

    Love your kueh packing. So gorgeous… 😍

  • Sharon (October 19, 2015)

    包装太漂亮了啦!乍看之下我还以为是手工皂呢!很棒!

  • May Law (October 19, 2015)

    亲亲你真有一套啊, 这糕点不只是包装美, 就连切工也是超厉害的, 切到44方方的美透了!

  • LY (October 20, 2015)

    These are so pretty! I bet they are yummy too!

  • 0620 (October 20, 2015)

    还包装那样可爱,太赞了,超级喜欢!!

    • 0620 (October 20, 2015)

      哇,终于留言到了。。。上两个星期吧
      一直留言不到。。。。还我几伤心一下

  • Charmaine (October 20, 2015)

    So pretty..your kueh kueh looks like a bar of soap…i wanna have some and keep them warm n snuggly INSIDE my stomach…HEHEHE….

  • Zoe (@bake4happykids) (October 21, 2015)

    Hi Victoria,

    I\’m a big fan of kueh pulut kaya but always didn\’t have a chance of make my own because all that I can eat is just one slice of the kueh!

    After seeing the beautiful yours, I tell myself that I have to look for an opportunity to make this kueh… Looking around for any gatherings now :p

    Zoe

  • WanwanTea婉婉午茶 (October 23, 2015)

    真的让我目瞪口呆啊!包装太赞了!!

  • Jill (August 23, 2016)

    It’s very hard to find pandanus leaves in US.
    But I found frozen ones.
    Can you tell me if I can use the frozen leaves to get pandan juice and cook for the syrup?
    Thank you!
    Jill

    • Victoria (August 23, 2016)

      You definitely can. In fact that’s what I do as I can’t find good pandan leaves in Beijing so I bring loads back when I travel and freeze them. Just thaw , snip into pieces and blend with water per normal

      • Jill (August 23, 2016)

        Thank you so much !
        How much pandan leaves and water I should use to make 100ml pandan juice?
        I also only found frozen banana leaves, it should be fine too?

        • Victoria (August 23, 2016)

          Please do not use banana leaves! They are two totally different things. Banana leaves are primarily used as a base for baking or wrapping food. You can google for recipes to make pandan juice. I usually go by an “estimation” and do not specially record the weight of the ingredients

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