Rinse and wash rice. Soak with water for an hour.
Chop vegetables roughly.
Take chopped beetroot in a grinder and grind to make a coarse paste.
With the help of muslin cloth, squeeze out the juices of beetroot.
Take 1/2 cup of thick coconut milk and mix with the beetroot juice.
Add a pinch of freshly crushed black peppers and salt. Mix well.
Drain the rice, add-in half of the rice to a heavy-bottomed saucepan.
Add in beetroot-coconut milk mixture just to cover the rice. Note that to make nice sticky rice, the liquid should be used just to cover the rice.
Cover and cook in medium-low heat. No need to stir in between.
After 5 minutes, reduce the heat to low and cook for more 10 minutes.
My flavourful and colourful sticky rice is ready now. Fluff lightly with a spoon or fork.
Grease some moulds of your choice with oil. I used cake moulds. I also used some small ramekins.
Sprinkle some white and black sesame seeds at the bottom of the moulds.
Grease your hand, take a small portion of the purple rice and place in the mould to a layer. Fill each mould halfway. Keep aside.
Now, for the orange colour rice, grind chopped red pumpkin with little water.
Squeeze out the juice with a muslin cloth.
Mix pumpkin juice with half a cup of thick coconut milk.
Add salt, sugar and freshly crushed black peppers according to your taste.
Place the remaining drained rice to a small saucepan, add in pumpkin-coconut milk mixture just up to the level of the rice.
Cook them exactly like the purple rice.
Grease your hand, take small portions of orange rice and place over the purple rice layer.
Sprinkle again some white and black sesame seeds.
For the tasty and creamy sauce first, grind the red pumpkin pulp (that was reserved after squeezing the juice) with little water.
Place the puree to a saucepan and start cooking in medium heat by stirring constantly.
After 6-7 minutes of cooking, add in 1/2 cup of coconut milk, a pinch of salt, sugar and crushed black pepper.
Cook in low heat for more 5 minutes or until the raw smell of pumpkin completely goes off. The sauce is ready now.
For serving, first, de moulds the rice bars.
In a serving plate spread some prepared creamy sauce, place the colourful rice bars over the sauce, drizzle some sauce over and serve at room temperature.
