蝶豆花糯米糕

蝶豆花水

蝶豆花40朵
清水250毫升

糯米糕

糯米400克
椰浆200克
清水150毫升
盐1小匙
糖1大匙
斑兰叶3片,打结

做法

1 把蝶豆花和250毫升清水一起煮滚,关火后浸泡10分钟,然后过筛,把花丢弃,把蝶豆花水放凉。
2 把130克糯米用蝶豆花汁浸泡,把剩下的糯米用清水浸泡,至少4小时或过夜。
3 把泡好的糯米沥干。把椰浆、清水、盐和糖搅拌混合均匀。把糯米放进蒸盘,把椰浆混合物淋在上面,搅拌均匀,把打结的斑兰叶压入糯米中,大火蒸25-30分钟。
4 蒸好后用叉子或饭勺把糯米饭弄松,放进铺好烘焙纸或香蕉叶的模具中,把糯米饭按紧实,室温下放凉。
5 把糯米饭切成想要的大小,享用前用咖椰酱装饰即可。

Pulut tekan

Butterfly Pea Flower Juice

40 pieces butterfly pea flowers
250ml water

Sticky Rice Cake

400g glutinous rice
200ml coconut milk
150ml water
1 tsp salt
1 tbsp sugar
3 pandan leaves, knotted

Method

1 Boil butterfly pea flowers in 250ml of water. Turn off heat and let it steep for 10mins. Strain liquid and discard flower. Set aside to let it cool.
2 Soak 130g of glutinous rice with butterfly pea flower juice. Soak the rest of glutinous rice in water. Soak for at least 4hrs or overnight.
3 Drain off soaking liquid when ready. Combine coconut milk with water, salt, and sugar, stir to mix. Place soaked rice in a steaming dish, pour coconut milk mixture into rice and stir to mix. Put knotted pandan leaves on top and press into rice. Steam over high heat for 25-30mins.
4 Once done, fluff steamed rice with a fork or rice paddle, transfer into a pan lined with parchment paper or banana leaves. Press down on rice to make sure it is packed down. Leave to cool.
5 Cut rice cake into desired size. Decorate with kaya jam right before serving.

食谱提供
FairPrice

不管你喜欢的是法国料理还是传统东南亚风味,用餐后总是要来一道甜品才算圆满。如果你也一样比起精致的西式甜点更偏爱本地风味,本期就有FairPrice提供的新加坡传统甜品食谱,上网到FairPrice查看食谱,还可以一键购入所需的所有食材,实在太方便!
TEXT 若昕 PHOTOS FairPrice