For the bottom layer

200g Glutinous rice

100g Butterfly pea flower extract

100g + 150g Emma UHT Coconut Milk 18%

50g Water

2g + 2g Salt

20g + 20g Sugar

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For the top layer

30g Rice flour

30g Tapioca starch

50g Sugar

3g Salt

100g Water

120g Emma UHT Coconut Cream 24%

2 Eggs

4 slices Cheddar cheese

1 tsp Orange color

To make bottom layer

1. Soak glutinous rice in water for 3 hours.

2. Drain and steam for 30 minutes.

3. Divide the steamed rice into two portions.

4. In one bowl, mix with 100g butterfly pea extract, 100g Emma UHT Coconut Milk 18%, 2g salt and 20g sugar.

5. In another bowl, mix with 150g Emma UHT Coconut Milk 18%, 50g water, 2g salt and 20g sugar.

6. Stir for 5 minutes until the moisture is fully absorbed into the rice.

7. Mix the two types of rice together, and transfer into a lined 7 x 7 inch tin.

8. Steam for 15 minutes until rice is soft, then lightly press to compress.

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To make top layer

1. Mix together rice flour, tapioca starch, salt and sugar.

2. Transfer the mixes into a heavy bottom saucepan.

3. Add in water, Emma UHT Coconut Cream 24% and eggs.

4. Start cooking over medium heat, keep whisking until well combined.

5. Add in cheese and two drops of orange colour to achieve bright orange colour.

6. Cook until slightly thickened. Pour into pressed glutinous rice.

7. Steam for another 25 minutes until cooked.

8. Allow to cool before cutting.