1. Soak bunga telang in hot water for 15 minutes. Set aside.
Hot water makes it easier to extract the blue dye
2. Stir salt into thin coconut milk and pour into drained rice.
Salt brings out the rich creamy coconut flavours
3. Place pandan leaves on top and steam for 20 minutes on high flames.
Don't knot pandan leaves. Rice grains will get stuck in the knots and it will not cook perperly
4. Remove from steamer and add in thick coconut milk. Stir to mix well.
Stir to incorporate well
5. Strain in blue liquid to ½ of the steamed rice. Steam again for 10 minutes.
Pour it on one side of the rice.
6. Line a 7” or 8 inch pan with an oiled piece of banana leaf.
You can use parchment paper if you don't have banana leaves.
7. Spoon over cooked rice, alternating blue and white rice. Press it down to level it.
Mix up the rice so when you slice it up, you get a combination of blue and white rice.
8. Cover rice with another piece of oiled banana leaf and place a flat heavy object to compress it down.
Let it cool completely so the shape will hold while cutting.
9. Cut in small portions and serve with Kaya.
Pairs well with hot tea or coffee.