Pulut Tai Tai (Blue Glutinous Rice Cake)
Pulut Tai Tai (Blue Glutinous Rice Cake) is one of the Nyonya's classic pastries. It is commonly known as Kaya Kuih, because it usually eaten with kaya jam.
- Prep time
- 10 hr
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 300 g Glutinous Rice
- 300 g Glutinous Rice
- 200 ml Thick Coconut Milk
- 200 ml Thick Coconut Milk
- 100 ml Water
- 100 ml Water
- 1 tsp Salt
- 1 tsp Salt
- 3 Pandan Leafs
- 3 Pandan Leafs
- 1 Banana Leaf
- 1 Banana Leaf
- 50 pcs Blue Pea Flowers
- 50 pcs Blue Pea Flowers
Instructions
- 1
Cook the blue flowers to get a nice blue colour and let it cool down.
- 2
Wash the glutinous rice and divide it into two bowls. Pour water into one bowl and pour butterfly pea flowers water into the other bowl. Soak overnight or at least 4 hours.
- 3
Dry the soaked glutinous rice and place it in a large plate. Put pandan leaves and pour in the coconut milk (thick coconut milk, water and salt) mixed with salt.
- 4
Put glutinous rice in a steamer and steam for 30 minutes, then simmer for 5 minutes. After that, take out the glutinous rice and stir well.
- 5
Put the glutinous rice into the mould had banana leaves.
- 6
Press it again with a heavy object for at least 2 hours to make the glutinous rice cake firm.
- 7
Slice it up and eat it with caramelized kaya to taste the chewy and delicious Pulut Tai Tai.