Step 1

Place the mung dal in a small bowl and cover with water. Soak overnight.

Step 2

Next, soak and colour the rice. For purple rice, soak 1 cup (195g) glutinous rice with 1 cup (250ml) water, 1/2 cup (125ml) coconut cream, 3 drops of purple food colouring and a pinch of salt flakes. For green rice, soak 1 cup (195g) rice with 1 cup (250ml) water, 1/2 cup (125ml) coconut cream, the pandan extract and a pinch of salt flakes. For orange rice, soak 1 cup (195g) rice with 1 cup (250ml) water, 1/2 cup (125ml) coconut cream, 3 drops of orange food colouring and a pinch of salt flakes. Stand all three to soak overnight, or for at least 3 hours.

Step 3

Drain rice and set aside. Add 2 drops of vegetable oil to each bowl of rice and mix well. Place bowls in a bamboo or metal steamer set over a large saucepan of boiling water to steam for 40-45 minutes, until grains are soft and silky. Do not stack the bowls of rice on top of each other, to prevent colours from bleeding. Set aside to cool to room temperature.

Step 4

Meanwhile, drain mung dal and place in a small saucepan. Cover with water, and cook over medium-low heat for 10 minutes until soft and mashable. Drain any excess water and mash dal with a fork. Season with 1/2 tsp caster sugar. Set aside.

Step 5

For the coconut cream, place all ingredients in a small saucepan with a pinch of salt flakes and stir to combine. Cook, stirring continuously, over medium-low heat for 3-5 minutes until slightly thickened. Set aside to cool.

Step 6

For the peanuts, combine all ingredients in a small bowl with a pinch of salt flakes.

Step 7

To serve, place a large spoonful of each coloured rice on a plate. Top with mashed mung dal, coconut cream, shredded coconut and a sprinkle of peanut mix.