Blue Pea Flowers (50)
in a saucepan and add water. Bring to a boil. Simmer for a few minutes and then turn off the heat.
Steep for 10 minutes. Strain to extract the indigo blue coloring. Set aside.
Glutinous Rice (1 1/2 cups)
. Soak 1/3 with the blue coloring and the remaining glutinous rice with clean water. Soak for at least 4 hours or if time allows, overnight.
After 4 hours or the next day, drain both of the soaked glutinous rice. The one soaked in blue pea coloring should be stained blue.
Coconut Milk (2/3 cup)
Water (3 Tbsp)
Salt (1 tsp)
Granulated Sugar (1 Tbsp)
together in a measuring cup.
Place the drained glutinous rice in a steaming tray. Pour the coconut milk into the steaming tray topped with the
Pandan Leaves (2)
Prepare a steamer and steam the glutinous rice over medium heat for 30 minutes. After 20 minutes, open the steamer and fluff the rice a bit. Cover and continue to steam for another 10 minutes.
Remover rice from the steamer. Fluff up the rice again and mix together the white and blue colored glutinous rice to produce a marble effect.
Prepare a 7-inch square pan.
Oil (as needed)
the base and sides of the pan.
Transfer the cooked glutinous rice into the prepared oiled pan. Level the surface, covered with a banana leaf (whitish-green side down), and press down firmly to compress the rice. Set aside in the steamer while we prepare the custard layer.
Purple Sweet Potatoes (1 cup)
and cut into cubes.
Steam the sweet potato cubes. Once steamed and soft, mash into a paste.
Place 150 g of mashed purple sweet potato into a bowl. Add in
Water (1/4 cup)
Coconut Milk (3/4 cup)
. Mix well.
Then, add in
All-Purpose Flour (1/2 cup)
Rice Flour (2 Tbsp)
Corn Flour (2 1/2 Tbsp)
. Mix to combine everything to form a batter. Sift the batter into a pot.
In another bowl, crack
Granulated Sugar (1/2 cup)
. Whisk together.
Pour the egg mixture into the sifted batter and whisk until a smooth batter is formed.
Cook the batter over low heat. Stir continuously and cook till custard starts to thicken. We are done making the custard layer.
Pour the purple sweet potato custard into the still warm glutinous rice layer, give it a little tap (for air bubbles), and remove bubbles on the surface if any.
Place the steaming tray on a ready steamer and steam over medium to low heat for another 30 minutes.
Remove the kuih from the steamer and allow it to cool completely before cutting it into pieces. Serve at room temperature as a dessert or for an afternoon snack.