Directions

To Prep

1. Grease a 20cm square baking tin. Sit it in a bamboo steamer on a pan or wok filled with 5cm of water.

To Cook

1. Mix rice with 150ml coconut milk, water and salt in a large bowl, and pour into the baking tin. Steam for 30 mins.
2. Using a pair of chopsticks to loosen the rice, stir in remaining coconut milk.
3. Turn off heat and leave the rice in the steamer for another 10 mins.
4. Drizzle butterfly pea flower extract onto the rice to create a marbled effect. Remove from the steamer and press the rice firmly to create a compressed rice base layer.
5. Set it aside to cool completely before cutting into pieces. Serve with kaya.