The world of Tzu Chi October 2020 (Vol.127)

ecipe Recipe by Tang Lai Fuan Translated by Yi Qin Photograph by Hong Geok Hui Preparation: 1. Rinse and soak the glutinous rice for 5 hours. Then strain and add thin coconut milk and salt, and steam on high heat for 30 minutes. 2. Loosen the cooked glutinous rice, drizzle butterfly pea flower extract onto it, then press down to compact and steam for another 10 minutes. 3. Mix Ingredients B evenly. Strain and pour onto the cooked glutinous rice. Then steam on medium heat for 1 hour. Ingredients A: Glutinous rice ................ 600 g Thin coconut milk ........ 600 ml Salt ............................... 1½ tsp Butterfly pea flower extract ........................... in moderation Ingredients B: Pandan water ................ 600 ml Thick coconut milk ...... 500 ml Sugar .............................. 250 g Flour .............................. 230 g Tapioca flour .................. 180 g Kuih Seri Muka 2020 • 10 58