Pulut Tai Tai / Pulut Tekan
Ingredients:
300g glutinous rice (soaked for at least 4 hours, drained)
200ml coconut milk
1/2 teaspoon fine salt
2 pandan leaves (cut into sections)
5-6 tablespoons blue flower juice (30 blue flowers/butterfly pea flowers + 80ml water, boiled to a concentrated juice
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