5 Serimuka Bunga Telang

Masa 'mengemas' (aka selongkar) my pantry kemarin, terjumpa plak a packet of bunga telang yang aku beli masa singgah kat KC some moons back..ehh...come to think of it..lama palk tak singgah KC..harus aku try saiko dude this weekend tu singgah that place kalo we all pi jenjalan anak branak nanti...So..as terjumpa this dried flower & kebetulan beras pulut pun ada lagi setengah plastic cun2 duduk tepi bunga telang...maka tergedik2 jugak hatini nak pi wat seloyang...lekas2 pi rendam tu beras pulut jap & keluarkan that kukusan..(yg sekarang aku dah hafal takbuleh muat loyang swuare 8" hehe..)


Ada a few recipes yang gunakan bunga telang ni bersama pulut tu..ada yang rendam sama pulut, ada yang buat separately..belek punya belek I decided to try Gert's version..(yang sekarang lagi sibuk dengan that awesome cone-shapped mould itew :)


So... ni lah hasilnya..rasa sama jer...more for aesthetic to me la..nak buat kuih ni pun ikut jer macam yang biasa buat except I added the air bunga telang pada pulut yang dah dikukus.. that bunga telang really produces a wonderful purplis/bluish hue bila dah di lenyek2 & dicampur air..the intensity of the colour to the pulut tu terpulang pada masing2 nak banyak kurang mana ya... here's the recipe from Gert..many thanks dear...for sharing!


Before I go, many thanks for the bday wish for my mom ya...sgt appreciate..nanti ku balas sumer commets ya...TQ so much!


Serimuka Bunga Telang
Source: Gert

Ingredients:
600 gram glutinous rice - wash and soaks the rice overnight
300 ml thick coconut milk 
1 tsp salt
10 dried bunga telang/blue clitorea flower (soak in a bit of hot water, mash and squeeze it to extract a deep dark blue hue)

Custard topping:
3 eggs
130 gram sugar
3 tbsp custard powder
2 tbsp flour
300 ml thick coconut milk

1. To make the rice layer – drain the rice well. Combined the rice, coconut milk and rice and mix well. Pour it into a well greased 8” x 8” pan and steam over high heat for 30 minutes or until rice is cooked.
2. Remove from heat, fluff up the rice with a fork and drizzle the blue flower juice all over the rice. Press the rice with a banana leaf or aluminum foil to compact and level the surface. Set it aside.
3. To make the custard layer, combined all the ingredients and mix well. Strain into a saucepan to remove any lumps. Cook over low heat, keep stirring until mixture slightly thickens. Remove from heat and pour the mixture over the glutinous rice. Cover the top of the pan with a piece of foil and steam it over medium heat for 30 minutes.
4. Remove from heat and let it cool complete before cutting into it.

P/S - Yang bunga purple tu bunga telang ya....bukan yang oren..yang oren tu bunga sample uuuu!!!!

5 comments:

  1. Salam pagi Khamis Yatt...

    Suka kaler bunga telang...tapi kak cek tak penah guna dan jumpa pun kat sini...kalau nak dapatkan kaler ala2 bunga telang tu..tepaksala ngelat...guna kaler biru...he he...bolehla kan Yatt...sama tapi tak serupa...:D

    ReplyDelete
  2. my fav jugak ni......

    telang kering....kat rumah saya byk telang tumbuh meliar

    ReplyDelete
  3. salam Yatt...

    Tak pernah rasa lagi ni....

    ReplyDelete
  4. Hi all,

    thanks for the comments naa... kita lagi tak braper sihat..but thanks for dropping by ya...

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...