The initial block after steaming with blue marbling running through it.
The colour is completely natural and is infused from the petals of a species of sweet-pea called bunga telang. Incidentally there is also a kuih called seri muka that is bright green due to the pandanus extract used for flavouring. I've contemplated cajoling the wife into making a blue-green kuih combo and bringing it in to work to terrify all my Swiss colleagues!
Cut-up into bite size cubes. She used a Teflon coated ceramic knife which prevented sticking (from the glutinous rice) giving nice, clean edges.
So whither the custard pie in the blog title, I hear you ask, gentle reader? Well the botanical name of bunga telang, the source of the blue dye, is Clitoria due to a certain, ahem, anatomical resemblance.
Having seen actual flowers in the.....errr.....flesh I can vouch for the similarity
But, I hear you ask again gentle reader, whither the custard pie in the title? Well, I'm getting to it. The unexpected juxtaposition of a sweet dessert with pudenda brought to mind the immortal words of Robert Plant
Your custard pie, yeah, sweet and nice
When you cut it, mama, save me a sliceYour custard pie, I declare, it's sweet and nice
I like your custard pie
When you cut it, mama... mama, please save me a slice.
I'd sure like a piece of your custard pie
I'd sure like a piece of your custard pie
I'd sure like a piece of your custard pie
I'd sure like a piece of your custard pie
And no, I assure you it isn't petit fours that he was singing about.
Gratuitous image of Robot Planet, co-writer of the rock classic "Hairway to Steven"
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