How to make delicious, simple two-layer sticky rice with pandan leaves and purple sticky rice

How to prepare two-layer sticky rice

• 1

  Squeeze the juice from butterfly pea flowers and pandan leaves

  After purchasing the butterfly pea flowers, you wash them thoroughly with diluted salt water, drain them, and then use scissors to cut them into small pieces.

  Next, place a pot on the stove, add 500ml of clean water along with the chopped butterfly pea flowers, and boil until the water turns a pinkish-purple color, then turn off the heat. After that, add a little white alcohol to enhance the color. Finally, strain the mixture to obtain the juice and discard the solids.

  Wash the pandan leaves, cut them into small sections, and place them in a blender with 500ml of water and blend until smooth. Then, strain the entire mixture to extract the pandan juice, discarding the solids.

  

  

  

  
• 2

  Roast sesame and extract coconut milk

  Place a pan on the stove, add sesame seeds and roast over medium heat until you can smell the fragrance and the sesame seeds turn light yellow, then turn off the heat.

  Peel the brown skin off the coconut meat and only take the white part. Then, chop it into small pieces and blend it with 300ml of water. Next, strain the blended coconut meat through a sieve or cloth to extract the coconut milk.

  Tip: To save time extracting coconut milk, you can use ready-made coconut milk sold at stores, markets, and supermarkets.

  

  

  

  
• 3

  Soak sticky rice

  Rinse the sticky rice clean and divide it into 2 equal parts, one part will be placed in a bowl containing the purple leaf extract, and the other part will be placed in a bowl containing the pandan leaf extract.

  Then soak the sticky rice in these two bowls of extracts for 8 – 10 hours to soften the rice.

  

  
• 4

  Steaming Sticky Rice

  First, scoop the sticky rice from the two bowls into a basket to drain.

  Place a steamer on the stove, lining the bottom with a few pandan leaves, then add the sticky rice and steam for 30 – 35 minutes and check if the rice is soft. If it is soft, scoop the rice onto a plate; if not, continue steaming. Occasionally, every 7 – 10 minutes, drizzle some coconut milk over the rice.

  

  

  

  
• 5

  Sautéing Sticky Rice

  Place a pan on the stove, add 5 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of flavoring, the remaining coconut milk, and sauté over medium heat until the mixture thickens. Then, add the sticky rice and sauté until the rice absorbs the seasoning and feels heavy and dry.

  Tip: You can buy flavoring at a traditional medicine store. You can choose to use this ingredient or not.

  

  

  

  
• 6

  Pour into the mold

  You place banana leaves at the bottom, sprinkle sesame on top, then add the purple sticky rice into the mold first and press it down tightly.

  Next, add the pandan sticky rice into the mold and press it tightly so that the two sides of the purple sticky rice and pandan sticky rice stick together.

  Finally, sprinkle sesame on top and let the sticky rice cool down completely before cutting it into bite-sized pieces.

  Tip: You should press the sticky rice tightly so that it becomes firm and chewy. You can place a heavy object on the cake to make it more compact.

  

  

  

  
• 7

  Final product

  The sticky rice has a perfect combination of the two purple shades of the purple leaves and the green of the pandan leaves, making it very eye-catching. When you eat this piece of sticky rice, you will feel the aroma of sesame, the light sweetness of sugar, the creaminess of coconut milk, and the chewy texture of the sticky rice. This dish can also be a choice for your family’s breakfast.