About two months ago, Sonia of Nasi Lemak Lover sent me a some dry blue pea flowers (bunga telang in Malay) and a small can of konbucha that she bought in Japan. Sorry Sonia for taking so long to post this up and thank you very much for thinking of me during my resting days. I do love Malay and Nonya food but I’m not familiar with their names and every time when I wanted to order the food, I usually point on the pictures from the menu or the kuih (Chinese/Malay cake) from the stall. Like today’s post of Pandan Seri Muka, I just learned this kuih’s name from Jane’s corner one week ago. I find the recipe is quite easy to follow. So I quickly bought some glutinous rice and coconut milk. I have pandan leaves growing in my back yard and the dry blue pea flowers from Sonia. So without any delay I made this snack on Saturday afternoon. I was quite happy at first that everything went smoothly from the preparation to steaming. After steaming, I left the Pandan Seri Muka to cool down and when I wanted to remove the kuih from the cake pan with a piece of non-stick paper and Oops!!! … the kuih slipped and dropped with the non-stick paper beneath it on the floor …. sigh… I think my heart also sank simultaneously 🙁 You can see from the picture that the kuih was in a mess and only one small portion could be salvaged. :(( The reason that I like this recipe is because it uses natural colours from the blue pea flowers and pandan leaves. My kuih’s colour was quite dull because I didn’t add any green colouring but the sweetness was perfect to my liking. This Pandan Seri Muka recipe is very easy to make and had been tried and tasted by Jane’s Corner, My Kitchen and Sherleen’s Kitchen Diary. You may like to hop over to their blogs to read more fabulous recipes from them.
This is how you get the natural colour from blue pea flowers and pandan leaves
You may also like to read more about Bunga Telang or Blue Pea Flower and recipes from here.
Hope you have a wonderful week ahead 🙂