Very happy with the 'performance' of my electric steamer, I made this steamed Nyonya kuih as I have the pandan juice and blue pea flower [bunga telang] water left over from making of the snowskin mooncakes. If you don't have the indigo colour, it is alright to make it plain. In fact, I shouldn't have mix the blue and plain colour rice together, then I would have a more distinct tri-colour kuih [white, blue and green].
Not too difficult to prepare yet the kuih is good and definitely worth the to make for the family and friends. My friends told me this kuih is good.
Ingredients - original recipe from Home Cooking Magazine with slight modifications
[I used 15x23 cm oval shape steaming tray of my electric steamer]
100 gm glutinous rice - washed and soaked for 4 hours
100 gm glutinous rice - washed and soaked with blue pea water [please refer here for preparation]
150 ml thin coconut milk
2-3 pandan leaves
Top Pandan Layer
125 ml thick coconut milk
110 gm sugar
1.5 tbsp cornflour
50 ml pandan juice [blend 5 blades of pandan leaves with 50 ml water, strain to obtain the juice]
- Drain rice and combine the rest of ingredients. Place in a steaming tray and steam for 40 minutes until rice is cooked. Cool for a while and discard the pandan leaves.
- Transfer rice to a lightly greased steaming tray. Press rice gently to level out. Steam for 10 minutes over high heat.
- Mix all the topping ingredients well. Strain into a double boiler with boiling water. Stir mixture until it thickens.
- Pour mixture over the steamed rice and continue to steam for another 25 minutes over low heat.
- Cool thoroughly [several hours] before slicing.
Notes: Visit this site for it's Nutritional Facts [here]