娘惹兰花椰浆饭 ButterFLy pea FLower Nasi Lemak

材料
500克普通米（洗净，沥干）、50克糯米、30朵兰花（加350克水煮滚挤出兰花汁）、300克浓椰浆、5片姜、1棵香茅（洗净，拍
扁）、5片班兰叶（洗净）、½大匙胡椒粒（拍碎，放进小布袋）
调味料
1½小匙盐、1小匙鸡精粉、½小匙味精素
装饰
烤香腰豆，香蕉叶，薄荷
做法
1 准备一台蒸笼，将米加入兰花水，椰浆，姜，香茅、班兰叶、胡椒粒和调味料充分拌匀，加盖。（图1-3）
2 用大火蒸大约４0分钟，即可打开，盛起，配上甲必丹鸡享用。（图4-5）

INGREDIENTS
500g rice grain (wash and drain), 50g glutinous rice,350g water (boil with 30 pcs Butterfly pea flower andsqueeze out blue solution), 300g thick coconut milk,5 slices ginger, 1 stalk lemon grass (bruised), 5 sprigs Pandan leaves (wash), ½ tbsp peppercorn (crushed and keep in filter bag)
SEASONING
1 ½ tsp salt, 1 tsp chicken powder, ½ tsp MSG
GARNISHING
Toasted cashew nut, banana leaf, mint
METHOD
1 Prepare a steamer; add rice into Butterfly pea flower water, coconut milk, ginger, lemon grass, Pandan
leaf, peppercorn and seasoning, mix well. (pic 1-3)
2 Steam rice with high heat for about 40 minutes, serve with Kapitan Chicken. (pic 4-5)