糯米蓝花糕Blue Glutinous Rice Cakes

糯米洗净后浸泡3小时。Wash and soak glutinous rice in water for 3 hours.

沥干糯米水份，加入糖拌匀后放入斑兰叶，以大火蒸15分钟。Drain the water from the glutinous rice, add sugar and mix well, put it in pandan leaves and steam over high heat for 15 minutes.

用筷子搅松糯米，倒入清水调匀，盖上锅盖继续蒸10分钟。Use chopsticks to loosen the glutinous rice, pour in water and mix well, cover the lid and continue steaming for another 10 minutes.

倒入半份材料B的椰浆，继续蒸10分钟。Pour in half portion coconut milk from ingredient B, continue steaming for 10 minutes.

再次倒入剩余的另一半椰浆，继续蒸10分钟。Pour in the remaining half portion of coconut milk, steaming for another 10 minutes.

取出糯米，适量淋入材料C的蓝花水，慢慢拌匀成蓝白相间的蓝花糯米饭。Take out the glutinous rice, add an appropriate amount of blue pea water, slowly mix it to create a blue and white marbled effect.

倒入已抹油的7寸蒸盘，压紧后继续蒸5分钟即可。Pour the mixture into a 7-inch steaming dish that has been greased, press it firmly and continue steaming for 5 minutes.

蒸好后切块，搭配加椰一同享用。Slice it up and eat it with kaya to taste the chewy and delicious Pulut Tai Tai.