How To Make Seri Muka

1. In a saucepan, boil the butterfly pea flowers and 150ml water. Simmer for a minute and off the fire.  Steep for 10 - 15 minutes.  When cool down, strain to extract the indigo blue colouring. Set aside.
2. Wash the glutinous rice. Soak glutinous rice with the blue colouring extract for purple rice.  Soak glutinous rice with enough water for plain rice.  Soak for at least 4 hours or overnight.  I soaked over night.
3. The next day or 4 hours later, the rice should be stained with blue color. Drain both glutinous rice.
4. Prepare the steamer. Line the steaming trays with banana leave and lightly grease with oil. 
5. Mix coconut milk with salt for both.  Pour ½ the coconut mixture from each portion over the rice individually and mix well. 
6. Place both the glutinous rice into the lined steaming tray.  
7. Tuck in pandan leaves and steam over high heat for 20 minutes. 
8. Remove from steamer and fluff the rice with a pair of chopstick and discard the pandan leaves. 
9. Then add the balance of coconut milk mixture individually to both rice. Return to steamer and steam for another 10 minutes.
10. Line the 8 X 8 inch square pan with banana leave and lightly grease with oil. Transfer the cooked rice to the pan, alternating the blue portion with white. Level the surface and press down the rice with a scrapper or back of a spoon. I used the bottom of another 7 inch square pan to press down and  compress the rice.  Set aside.