Telang Flower Sticky Rice with Sweet Potato Layer

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_{Colored dishes have a beautiful character, natural colors become a beautiful touch when combined in one dish.}

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This time, a sweet savory dish is one of the recipes that I have been wanting to make at home for a long time and I definitely want to show you here. However, the bad news is that the telang flowers that I planted at my work location have been destroyed. And I don't have the seeds anymore after leaving the job. Well very coincidentally my friend brought me a souvenir of telang flower seeds that he sowed in small polybags. And it was very valuable to me, now I have moved the flower and it grows thickly in the yard of my house.

Today is the second harvest of my telang flowers, I have harvested them once before and dried them. I'm so happy to have so many of these flowers now, so I don't have to wait too long to make anything from them including this recipe.

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Sweet Potato Glutinous Cake

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Sweet potato sticky rice cake is a cake made with glutinous rice cooked with coconut milk and a blend of telang flowers. Then the top layer is added with sweet potatoes that are boiled and stirred with coconut milk. Now the bottom of the sticky rice is not sweet it tastes more savory but the top creates a sweet taste so that when bitten together this cake has a unique taste. The cake itself is cooked with some aromatic leaves so anyone who enjoys it will love it.

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Ingredients For Telang Flower Sticky Rice

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150 grams of glutinous rice
1 lemongrass stick
2 orange leaves
1 sheet of pandanus duan
250 ml thick coconut milk
50 ml water
20 telang flower florets

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Procedure For Making Telang Flower Sticky Rice

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Step 1

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Boil water with teler flower until it boils completely, until the color of teler flower is released.

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Step 2

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Then steam the glutinous rice that has been soaked with water for 2 hours. Steam until cooked, while steaming occasionally stirring.

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Step 3

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Remove, while hot, add coconut milk to glutinous rice while stirring until evenly distributed.

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Step 4

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Add filtered telang flower and ¼ teaspoon salt and stir again until the glutinous rice changes color.

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Step 5

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Steam again, add pandan leaves, lemongrass and lime leaves. Steam until the glutinous rice is fully cooked.

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Step 6

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Then remove and while still hot, put it in a baking sheet, while pressing it until it is solid, then set it aside first.

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After preparing the glutinous rice, I continued to prepare some needs for the sweet potato layer. Now I deliberately use bright orange sweet potatoes so that when combined with glutinous rice flowers, it is even more beautiful. Please note that orange sweet potatoes like this tend to be sweeter and softer than other sweet potatoes.

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Sweet Potato Layer Ingredients

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200 grams sweet potato
50 ml thick coconut milk
2 tablespoons sugar
¼ teaspoon salt

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Procedure For Making Sweet Potato Layer

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Step 1

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I steamed the sweet potato first until tender, then I crushed it until it was perfectly smooth.

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Step 2

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Add sugar and also thick coconut milk, well incidentally here I use fresh coconut milk, if you don't have it, you can add instant one.

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Step 3

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I stir evenly then I add salt to make sure everything is evenly mixed.

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Step 4

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After the sweet potato layer dough is just right, I add a layer on top of the glutinous rice in the pan. I compacted it and smoothed it to the maximum, then I cooked it for 15 minutes and then cooled it first then you can remove it from the pan.

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Result

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Serve the sweet potato layered glutinous rice cake on a plate and top the cake with a single flower. The layers are very pretty, and the colors are quite vibrant. Telang flowers provide a beautiful natural color and are also very good as a healthy dye.

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I'm so happy that the harvest of telang flowers this time made a delicious cake that I tried for the first time. Well after cutting the cake I got about 12 pieces with a small size. But this was enough for me to enjoy with my mom at home.

The taste is savory and also the sweetness of sweet potatoes, there is a distinctive aroma of orange leaves and lemongrass. But for those who don't like these aromatic leaves, you can skip it, but I really like this combination.

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