Monday, October 12, 2015

蓝花糯米饭 Pulut Tai Tai

《蓝花糯米糕》,是我最爱的娘惹糕点之一。
每次在贩卖娘惹糕点的摊子看到有这个,一会买回家吃。
上个礼拜趁着自制了《南瓜咖椰》,而家中的蓝花盛开,就顺道做了《蓝花糯米糕》来吃。
说起蓝花,就想到去年收到一位热心的网友给我寄来我想要很久了的蓝花种子。
在满怀期待下,希望可以开出朵朵蓝花。
结果,不知为什么,种不成。
很失望的说~
然后,我就继续我的‘寻蓝花之路’。
或准确地说,是我爹娘帮我继续我的‘寻蓝花之路’,因为我当时还在大学,不在家。
 有一次回家,我娘说我们一直找,一直找,原来在我们家附近的一间荒废了的屋子前面就有了!
我第二天一早就去摘了一些蓝花回家晒干,留着用。
呵呵~
我爹也在家旁边特地插了一些铁丝网,好让蓝花可以沿着铁丝网生长。
过了一段时间,蓝花终于盛开了!
我娘时不时帮我将蓝花晒干,放入玻璃罐,再收进冰箱冷藏,让我留着慢慢用。
我爹娘的心思,真的让我好感动~
每一次回家,看到盛开的朵朵蓝花,都特别高兴!
紫蓝色的花,真漂亮!
 
我知道市面上,有公司在售卖干蓝花。
而在泰国,他们也习惯将蓝花泡茶喝。
于是,我读了一些journals,发觉到研究显示,蓝花和叶子有抗氧化,消炎,等作用。
既然家里有蓝花,那下次我可以在家自行准备《蓝花茶》喝了~
话说回来,这次的《蓝花糯米糕》的蓝色并不明显。
下次可以用更多的蓝花来取汁。

食谱参考 :《街边风味小食》(我做了少许更动)

材料  :
糯米---500g( 洗净后浸泡隔夜)
椰浆---350ml 
盐---1 茶匙
班兰叶---4 片(打结)
蓝花---30 瓣
热水---2 汤匙
香蕉叶---2 片 

做法 :
  1. 将蓝花洗净后,放入小碗中,用热水浸泡备用。
  2. 把糯米沥干后,倒入一个大盘中,加入椰浆和盐,混合均匀。
  3. 糯米上放上班兰叶,以中大火蒸约30分钟或至熟。
  4. 取1/3份的糯米,加入蓝花汁,搅拌均匀成蓝色糯米饭。
  5. 将蓝色糯米饭倒入其余2/3份的糯米饭中,随意混合成蓝白相间的糯米饭。
  6. 把混合好的糯米饭倒入一个已铺上香蕉叶的7寸方模内压平,上面再铺上一片香蕉叶,并用重物压在上面,让糯米饭冷却至硬。
  7. 当糯米饭冷却后,将其切块,配上咖椰一并食用。(咖椰食谱,请按这里

Ingredients :
Glutinous rice---500g( Rinse and soak overnight)
Coconut milk---350ml 
Salt---1 tsp
Pandan leaves---4 pcs(Tie a knot)
Blue pea flower---30 nos
Hot water---2 tbsps
Banana leaves---2  sheets

Method:
  1. Rinse the blue pea flower, put them into a small bowl and soak with hot water. Set aside.
  2. Drain the glutinous rice, pour it into a big pan, add in coconut milk and salt, mix well.
  3. Put the pandan leaves on the glutinous rice and steam over medium high heat for approx. 30 mins or til cooked.
  4. Take 1/3 of the glutinous rice, pour the blue colouring in and stir well to form blue colour glutinous rice.
  5. Mix the blue colour glutinous rice into the remaining 2/3 of the glutinous rice, mix to form glutinous rice with blue and white colour.
  6. Put the glutinous rice into a 7" square pan lined with a sheet of banana leaf and press it firmly. Then, place another sheet of banana leaf on top and put a heavy item on top, let cool.
  7. When the glutinous rice has cooled completely, cut it into slices and serve with kaya (Kaya recipe: Please click here).

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconutorganised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

9 comments:

  1. 哟。。好料好料,很好吃的一道古早味!

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    Replies
    1. 谢谢你~真的,老少都爱的一道古早味呢~

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  2. 原来兰花是长这个样子的! 兰花糯米糕配上黄澄澄的南瓜kaya ~好看也好吃!

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    Replies
    1. 谢谢你哦!btw,这是“蓝花”。。“兰花”是orchid哦。。 :)

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    2. This comment has been removed by the author.

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  3. Hi Cat,

    I have grown blue flower in Melbourne before but died when winter came and have to keep sowing seeds... sianz leh. Now seeing your pretty pulut tai tai, I love to try growing blue pea again :p

    Zoe

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    Replies
    1. I'm looking forward to see your blooming blue pea flowers again~

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  4. I wanna grow too, I always wanted to try blue pea flowers in baking too. your parents are so sweet, you are so lucky :D

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