💙Pandan Blue Rice with Pumpkin Curry & Sambal Tofu 🦋香兰蝶豆花饭＋叁巴豆腐 + 咖喱金瓜🥘
This delicious dish consists of several wonderful components to it. Blue rice, sweet and spicy vegan pumpkin curry and sambal tofu.
The blue colour of the rice is from butterfly pea flower (bunga telang). This elaborated dish is rich with wonderful coconut flavour and fresh herbs.🦋
Creamy Pumpkin Curry🥥:
Pumpkin, curry leaves, lemongrass, ginger, coconut oil, turmeric powder, chilli powder, cumin seeds, fennel seeds, garam masala, coconut milk, water, coconut sugar, and salt to taste.
Pan-fried tofu, vegetarian sambal (dried/fresh chilli paste, salt, oil and sugar)
Basmati rice, water, butterfly pea flower, pandan leaves, ginger, coconut oil and salt to taste.
Boil one cup of water and steep the flowers for a few minutes. Wash the rice and cover it with cold water, then put into the rice cooker, add in the butterfly pea flower water, pandan leaves and 2 slices of ginger, turn the rice cooker on and cover the lid, let it cook according to the instructions. Stirring occasionally to ensure the rice is dyed blue consistently throughout.💙