AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate Preparation
- Pour hot water into a cup and add the fresh or dried blue pea flowers.
- Soak for 5-10 Minutes till the blue colours comes out.
- Drain the soaked glutinous rice using the simmering basket.
- Place the rice in a steamer.
- Add in the salt and coconut milk and mix well.
- Sieve the blue peas flowers and add the blue pea flowers water into the glutinous rice.
- Pour 1000 ml water into the mixing jar. Place steamer in position.
- Place the pandan leaves on top of the rice and steam.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C
- Remove the pandan leaves. Use a chopsticks to stir the glutinous rice.
- Leave it to cool completely.
Topping
- Place the melee sugar into mixing jar and chop.
Settings: Press TURBO for Timer: 2 Seconds
- Add grated coconut, sugar, salt, water and knotted pandan leaves into mixing jar and cook.
without measuring cup
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Add in tapioca starch into mixing jar and continue cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
- Transfer out and let it cool down.
Wrapping
- When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf.
- Top with a tablespoon of sweet coconut topping.
- Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end.
- Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end.
- Fold both ends under to form a pyramid shape package.
- Serve warm or at room temperature.
Serving Size pieces
Servings 20
- Amount Per Serving
- Calories 130
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 4.6g23%
- Cholesterol 0mg
- Sodium 238mg10%
- Potassium 79mg3%
- Total Carbohydrate 19.7g7%
- Dietary Fiber 1.3g6%
- Sugars 5.6g
- Protein 1.7g4%
- Calcium 1%
- Iron 12%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preparation
- Pour hot water into a cup and add the fresh or dried blue pea flowers.
- Soak for 5-10 Minutes till the blue colours comes out.
- Drain the soaked glutinous rice using the simmering basket.
- Place the rice in a steamer.
- Add in the salt and coconut milk and mix well.
- Sieve the blue peas flowers and add the blue pea flowers water into the glutinous rice.
- Pour 1000 ml water into the mixing jar. Place steamer in position.
- Place the pandan leaves on top of the rice and steam.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C
- Remove the pandan leaves. Use a chopsticks to stir the glutinous rice.
- Leave it to cool completely.
Topping
- Place the melee sugar into mixing jar and chop.
Settings: Press TURBO for Timer: 2 Seconds
- Add grated coconut, sugar, salt, water and knotted pandan leaves into mixing jar and cook.
without measuring cup
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Add in tapioca starch into mixing jar and continue cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
- Transfer out and let it cool down.
Wrapping
- When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf.
- Top with a tablespoon of sweet coconut topping.
- Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end.
- Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end.
- Fold both ends under to form a pyramid shape package.
- Serve warm or at room temperature.