ingredients (makes 8)
glutinous rice layer
10 blue pea flowers (bunga telang)
50g boiling water
240g glutinous rice
40ml coconut milk
1/2 tsp salt
grated coconut layer
50g water
30g gula melaka, chopped finely
10g sugar
120g freshly grated coconut
1 pandan leaf, snipped into 1cm pieces
1/2 tsp glutinous rice flour, sifted
3/4 tbsp hot water
8 pieces banana leaves, trimmed to 15 x 10cm (per piece)
食材（可做 8份）
糯米层
蓝花 10颗
开水 50克
糯米饭 240克
椰浆 40毫升
盐 1/2小匙
椰丝层
水 50克
马六甲椰糖 30克、剁碎
糖 10克
新鲜椰丝 120克
班兰叶 1根，剪成 1厘米小片
糯米粉 1/2小匙、过筛
热水 3/4大匙
香蕉叶 8片，每片修剪成 15 x 10厘米
Directions/做法
soak glutinous rice for at least an hour
drain and wash rice once more, then steam over high heat for 1 hour
糯米饭净泡自少 1个小时
沥掉水份，再次冲水后以大火蒸 1个小时
add blue pea flowers to 50g boiling water
cook briefly then sift solution. allow to cool
将蓝花加入 50克开水
略煮开后，将蓝花水过滤、待冷却备用
in saucepan, add gula melaka, sugar and 50g water
煎锅内加入马六甲椰糖、糖和 50克水
cook till sugar dissolves
add in grated coconut and fry till fairly dry
煮至糖融化后加入如椰丝
翻炒至水份差不多收干
mix glutinous rice flour with 3/4 tbsp hot water together and add in to grated coconut
fry till dry
remove snipped pandan leaves
糯米粉融入 3/4大匙热水，倒入椰丝
炒至干后离火、将班兰叶扔掉
blanch banana leaves quickly in simmering water
remove and pat dry
香蕉叶用沸腾热水略煮软
捞起、拍干
fluff cooked glutinous rice then add in salt, coconut milk and 2 tsp blue pea solution
mix well
蒸熟的糯米饭拌松、加入盐、椰浆和 2小匙蓝花水
拌匀
place a portion of rice onto banana leaf then top with a portion of grated coconut
香蕉叶勺入一份糯米饭、盖上一份椰丝
fold leaves down on both sides
香蕉叶两侧往下折
done~~
大功告成！
