蓝花发糕 Blue Fatt Kueh

【材料】
A:冷饭1碗、甜酒饼1粒（压碎）、幼糖2茶匙
B:蓝花30克、水300毫升
C:粘米粉300克、幼糖160克
D:粘米粉300克、幼糖160克、清水300毫升
E:以罗果子盐（无味）4茶匙
F:纸杯及铝挞杯
【做法】
1.预先把A料混合均匀，置放48小时使之发酵。（图1）
2.把发酵好的A料加入2汤匙水，用果汁机打烂后分成2份。
3.将B料以中小火煮5分钟，然后过滤待冷后，加入C料和1份发酵饭糊料搅拌均匀即成蓝色面糊置放2小时后过滤。（图3）
4.另一份发酵饭糊加入D料搅拌均匀即白色面糊，置放2小时后过滤。
5.将E料的2茶匙以罗果子盐加入白色面糊混合均匀，另2茶匙以罗果子盐加入蓝色面糊混合均匀。（图4）
6.把2种面糊交替舀入纸杯至满，然后用筷子从底部搅起一团，水滚后以大火蒸15分钟即可。（图5-8）

【Ingredients】
A:1 bowl cold white rice, 1 pc sweet wine yeast (crushed), 2 tsp caster sugar
B:30g blue clitoria flowers, 300ml water
C:300g rice flour, 160g caster sugar
D:300g rice flour, 160g caster sugar, 300ml water
E:4 tsp original Eno salt
F:Paper cup and aluminum tart mould
【Method】
1. Pre-mix ingredients A and let it rise for 48 hours. (pic 1)
2. Mix ingredients A with 2 tbsp water, blend finely and then apportion into 2.
3. Boil ingredients B in medium low heat for 5 minutes, filtered and cool down; add in ingredients C and 1 portion of yeast ingredients A, mixes into
blue batter, let rise for 2 hours, strained.(pic 3)
4. Mix another portion of yeast ingredients A with ingredients D, set aside 2 hours and filter.
5. Use 2 tsp of Eno in ingredients E to mix with white batter; mix another 2 tsp Eno with bluebatter.(pic 4)
6. Pour both batters alternately into paper cup untilfull, and then stir with chopstick from bottom; and then steam in high heat for 15 minutes,
done. (pic 5-8)