• Prep Time 25 minutes
  • Cook Time 30 minutes
  • Serving For 3-4 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 300g Water
  • 3g Dried Blue Pea Flower
  • 30g Anchor Unsalted Butter
  • 50g Pandan Leaves
  • 3pcs Lime Leaf
  • 250g Basmathi Rice, Cleaned
  • 170g Anchor Extra Yield
  • Condiments:
  • 150g Desiccated Coconut, Toasted
  • 30g Carrot, Julienne
  • 50g Purple Cabbage, Julienne
  • 50g Pomegranate
  • Fresh Herb Mix:
  • 5g Kaffir Lime Leaf, Fine Julienne
  • 5g Red Chili, Seeded, Julienne
  • 5g Bunga Kantan, Thin Sliced
  • Garnish:
  • Lime Wedges


  1. Heat water to almost boiling, add blue pea flower, cover and let it steep for 15mins. Remove flower.
  2. In a rice cooker, melt Anchor Unsalted Butter and saute pandan leaves, lime leaf, and lemongrass trimming until fragrant.
  3. Add in Anchor Extra Yield, blue water and salt. Stir to mix well.
  4. Add in basmati rice, and cook in the rice cooker.
  5. While waiting, prepare the condiments, cook/bake desiccated coconut until fragrant and set aside.
  6. Cut all vegetables separately, and set them aside.
  7. Cut all fresh herbs and mix together, set aside.
  8. When rice is done, take out pandan leaves and fluff the rice, allow to cool until warm to touch.
  9. Assemble on a plate, serve with a lime wedge and sambal belacan on the side. Enjoy!

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