PULUT TAI TAI

400 gm glutinous rice,cleaned,soaked overnight and drained.

1 tsp salt

2/3 thin coconut milk

2/3 thick coconut milk

2 pandan leaves,knotted together

10 dried butter pea flower,soaked with a 1/4 cup very hot water for 2-3 hours.Squeez and drain the juice.

1 tin of kaya

1.    Drain the soaked rice and place in a shallow tray. Stir haft of the salt into the thin coconut milk until dissolved. Pour into the rice bury the pandan leaf in the rice and place the tray in a pre-heated steamer. Cook for 20 minutes.

2.    Meanwhile, stir the remaining salt into the thick coconut milk. Divide this milk into equal portions and mix one portion with the flower extract to colour it blue.

3.    Flake the steam rice with a fork and divide it into two portion of hot rice in a mixing bowl and add the plain coconut milk. Mix well to incorporate. To the second portion of rice,pour in the coloured coconut milk and mix likewise.

4.    Return the two batches of rice to the steaming container just place them side by side and continue steaming for another 20-30 minutes.

5.    Let the rice cool. Take some plain and colour rice and press into the kuih ayu mould and press hard. Unmold and put some kaya into the hole on top.