Beautifully fragrant and lovely to look at, this dish features the natural fragrances of pandan, tomato, butterfly pea flower, and turmeric - it can be eaten with a myriad of dishes, from ikan bakar to ayam percik, nyonya chicken curry and daging rendang.

Serves 4

Ingredients:

*You can click on the link to purchase the individual items.

For Pandan Rice (Green)

¼ teaspoon salt

100g jasmine rice, washed and drained well

½ tablespoon (15ml) pandan extract

½ tablespoon (15ml) coconut oil

170ml water

For Butterfly Pea Flower Rice (Blue)

¼ teaspoon salt

100g jasmine rice, washed and drained well

5 dried butterfly pea flowers, thinly sliced

½ tablespoon (15ml) coconut oil

185ml water

For Tomato Rice (Red)

¼ teaspoon salt

100g jasmine rice, washed and then soaked in 200 ml of water for 45-30 minutes before draining

1 teaspoon tomato puree

1 tablespoon tomato ketchup

1 piece garlic, peeled and finely chopped

185ml water

For Turmeric- Coconut Rice(Yellow)

¼ teaspoon salt

100g jasmine rice, washed and then soaked in 200 ml of water for 45-30 minutes before draining

½ tablespoon turmeric paste

½ tablespoon (15ml) coconut oil

50ml coconut milk

140ml water

4 slices of ginger

For garnishing: 

2 tablespoons roasted mixed nuts

1 tablespoon fried shallots

Method:

1. Prepare 4 separate medium-sized bowls. In the first bowl combine the ingredients for the Pandan Rice, followed by the Butterfly Pea Flower Rice in the 2nd bowl, then the Turmeric and Tomato Rice in the 3rd and 4th.
2. Place the bowls on a flat tray then put into a steamer, or steam in a wok. (Or cook how you normally cook rice ie separately in rice cooker, microwave)
3. Steam for 20 minutes. Remove from the steamer and let stand for 10 mins.
4. Fluff each colour up with a fork, then arrange them on your serving dish.
5. Sprinkle with roasted nuts and fried shallots before serving.