Soak the glutinous rice for about 4hours in water (or overnight)

Pour hot boiled water into a bowl with the Butterfly Pea Flowers for 10mins to make blue-dyed water

Pour 1 cup of rice into the blue-dyed water

Leave for 20mins until the rice has turned sufficiently blue

Pour coconut milk in a bowl then add salt, stir until salt has dissolved

Add in the white rice and stir, then add in the blue coloured rice until slightly marbled

Steam the combined rice for about 30-35mins

Gently fluff the rice with a fork, then remove from the steamer

Pour the cooked glutinous rice into a suitable cake tin and compress it firmly as much as possible to make sure the grains stick to each other well. (Optional : line the pan with banana leaf, and cover it with banana leaf to place something heavy on it to maintain the pressure) (Optional : line the pan with banana leaf, and cover it with banana leaf to place something heavy on it to maintain the pressure)

Let the rice cool down and set for about 4 hours (putting in the fridge or freezer may be faster but often this may cause it to become too hard)

When cooled completely, cut it into desired sizes and serve with homemade kaya(or store bought is fine too).