Heat ⅖ of water and then soak the dried butterfly pea flowers for 5 mins. Get rid of the flowers. Now soak 1/3 of the glutinous rice in the prepared blue water and rest the glutinous rice in plain water. Leave it overnight. Add salt in the coconut milk and stir it.

Place banana leaves into a pan. Now put the soaked glutinous rice into the pan and add 3/4 amount of coconut milk. Add 2 knotted pandan leaves along with glutinous rice and steam it for 20 mins.

Then add the remaining coconut milk. Steam again until glutinous rice is cooked. Mix the blue and white rice together then compact the rice and cut into desired shapes. Serve hot or keep in a refrigerator.