kueh pulut kaya 咖椰糯米蓝花糕

ingredients (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

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:

– 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

drain 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

place 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

remove 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

mix everything together
两份米饭拌匀

pour 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

sift 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

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

pour 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）

finally 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

scoop 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:

– 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

I 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