Ingredients:
1 KG glutinous rice, rinsed well in a sieve
5 cups water (or more)
1.25 cups of dried blue pea flower
1 assam peel (dried tamarind)
2 pandan leaves, knotted
Fresh milk from 1.5 coconuts (3/4 cup coconut milk)
2 teaspoons salt
1 large banana leaf
Pour the blue water over the glutinous rice in a medium pot
and add an assam peel in it. Cover and leave overnight for 8 to 10 hours.
Strain the rice in a sieve and remove the assam peel. Place
the rice on a muslin cloth that’s already in a steamer. Add the pandan leaves
with the rice and steam for about 45-60 minutes until the rice is soft.
Take out the entire muslin cloth with the rice and place in
a huge mixing bowl. Add the salt in the coconut milk and stir. Then carefully
stir the milk into the rice and mix well. Put the muslin cloth with the rice back into the steamer and
steam for another 5 minutes.
After the rice is ready, place in a 9-inch cake tin lined
with banana leaf at the bottom and sides. Evenly press the rice down. Then lay
saren wrap on top of the rice and place another slightly smaller tin on top
with something heavy (dumbbells or a heavy book) pressing it down. The goal is
to get the rice pressed down tightly and evenly. Leave it to rest for a few
hours.
When cutting it to serve, use a sharp clean knife. Serve
with a kaya spread on top.
