Step 1

Choose Sauté mode on your Instant Pot, heat Oil then add Garlic Cloves and fry until fragrant. Discard the garlic.

Step 2

Toss in the knotted Pandan Leaves & fry very briefly to release its fragrance.

Step 3

Add soaked white Glutinous Rice. Give it a quick stir to coat the rice thoroughly with oil.

Step 4

Immediately add all the seasonings of White Pepper Powder, Salt & Sugar. Stir briefly to mix evenly. Do not over fry or rice will harden.

Step 5

Scoop up and leave it to cool, then cover with plastic or Instant Pot’s Silicone Lid to prevent rice from drying up.

Step 6

Do the same for the blue coloured rice if you opt to color it with blue pea flower juice.

Step 7

Heat Oil in your Instant Pot and on Sauté mode add in chopped Garlic and fry until light brown. Add chopped Shallots and continue to fry till fragrant.

Step 8

Add Ketumbar and fry until oil separates. Then add cubed Mushrooms and fry till mixture is fragrant.

Step 9

Add the cubed Pork & continue to fry until the pork is half cooked.

Step 10

Add the White Pepper Powder, Light Soya Sauce, Dark Soya Sauce, and Fine Salt. Then, add cubed Candied Chinese Wintermelon and continue to fry till mixture binds well. Season to taste with Sugar.

Step 11

Wrap by placing a tablespoon of blue colored rice in first. Followed by a tablespoon of filling.

Step 12

Top with a tablespoon of white rice and insert a piece of Pandan leave at the bottom before wrapping it up and tying

Step 13

Pour enough water to submerge the changs and cook using Instant Pot’s Bean mode for 35 mins.

Step 14

Manual release once time is up and drain well.