Pulut Tai Tai (Blue Glutinous Rice Cake)

Pulut Tai Tai or (Steamed Blue Glutinous Rice Cake) or Kuih Pulut Tekan

Ingredients:
400g glutinous rice
1 tbsp dried blue pea flowers / butterfly pea flower
250ml (1 cup) + 125ml (1/2 cup) coconut milk
1/2 tsp salt
2 pandas leaves

Instructions:
Rinse glutinous rice with water 3x.
Soak dried blue pea flower with hot / cold water.
Add 1/3 of rice with blue water and pour water into 2/3 of the glutinous rice.
Soak for minimum 4 hours or overnight.
Place soaked glutinous rice into ceramic dish underlined with banana leaves (optional), pour with 250ml coconut milk, steam for 20 minutes.
Pour the rest 125ml coconut milk and steam again for 20 minutes.
Press it with heavy object to make the cake firmer, leave it for 2 hour.
Cut diagonally.
Served with Kaya (Malaysian coconut egg jam).