Pulut Tai Tai (also known as Pulut Tekan) is a delicious and easy to make Malaysian Dessert. It is made with glutinous rice coloured naturally with blue pea flower (butterfly pea flower). You can easily make this at home with this recipe.
The kuih for this recipe is aromatic from the coconut milk and is slightly savoury. We always have this kuih with Kaya, a fragrant sweet coconut jam. Recipe for Kaya coconut jam, click here: Traditional Kaya Jam Recipe
Important notes:
1. One of the key problem faced for this recipe is the getting the right texture for the glutinous rice. It can come out too soft or too hard after steaming. In the video, I explained that if liquid level is the same level as the glutinous rice, you will get a nice firm texture. Of course the texture is totally based on preference, if you prefer a softer texture, then add more water, slightly above the level of the glutinous rice.
2. Recommend to use a flat plate to steam, so that the glutinous rice steams evenly and also it is easier to check the level of liquid.
3. I like to use Thai Glutinuous Rice, it is more fragrant and the texture is better.
4. Fresh coconut milk is recommended as it will taste better but packet coconut is also ok.
5. For this recipe, I shaped it into squares. So traditionally we use heavy things to press the glutinous rice to get make it as compact as possible. That makes it easier to cut later. You definitely don’t have to go into such lengths to make this kuih. If you find it too tedious, just press the glutinous rice with a spoon to flatten it, then let it cool down to room temperature.
6. Cut the kuih when it cools down completely. I recommend using a plastic scraper or knife to cut as the rice tends not to stick to plastic
Pulut Tai Tai Recipe | Pulut Tekan Recipe | 藍花咖椰糯米糕食谱
Ingredients
Ingredients:
- 300 grams glutinous rice
- 200 ml coconut milk
- 30 ml water (check overall water level i.e. coconut milk + water + blue pea flower liquid. , to get firm texture, the total liquid level as same rice level)
- 3/4 teaspoon salt
- 10 grams (1 tablespoon) sugar
- 5 pandan leaves
- Banana leaves to line mold (optional)
Blue colour:
- a handful blue pea flower
- 3 tablespoon (45 ml) boiling hot water
材料:
- 300克糯米
- 200毫升椰浆
- 30毫升水（检查总水平，椰奶+水+蓝豆花水，如果要得到不太硬又不会软质地，水位与糯米相同）
- 3/4茶匙盐
- 10克（1汤匙）糖
- 5片香兰叶
- 香蕉叶（放进模具可选）
蓝色:
- 一把蓝花
- 3汤匙（45毫升）开水
Instructions
- Prepare glutinous rice and blue pea flower. Wash the glutinous rice until the water is clear. Then soak for 30-45 minutes. In a bowl, pour 3 tablespoons of hot water onto the blue pea flower to extract the color. Let it soak for 15 minutes. Then sieve the liquid.
- In a steam plate, pour in the soaked rice, coconut milk, water, sugar, and salt. Mix well. Then add the blue pea flower water. The total amount of liquid will determine the firmness of the rice. If the level of the liquid is the same level as the rice, you'll get a nice firm texture. So adjust the level of liquid based on preference. Add pandan leaves. Tie the pandan leaves into a knot and tuck them into the rice.
- Make sure the water in the wok is boiling, then place the plate in the wok and steam for 20 minutes on medium heat.
- While waiting, let's prepare the banana leaves. If you don't have banana leaves, just use waxed baking paper. This is how we do it traditionally so that the rice doesn't stick onto the mold. Pour boiling water onto the banana leaves to clean them, then use a cloth to wipe the dirt off. Then pat dry with a paper towel. Line the mould with banana leaves. Traditionally or at the supermarkets, this kuih is sold in square or rectangular shapes. So I'm using a square mold. But you can shape it however you like. Oil the base and the sides of the banana leaves.
- After steaming the glutinous rice for 20 minutes, gently mix the rice so that it cooks evenly. Then steam for another 10 minutes. Fluff up the rice, then place it into the prepared mold lined with banana leaves. Flatten and press the glutinous rice as much as possible so that the rice does not easily fall apart when we cut it later. Oil another sheet of banana leave. Place it on top of the rice (oil side facing down). Add another flat mold or plate on top. Then add more weight to press the rice. Leave it to cool to room temperature.
- Cut the kuih when it cools down completely. I recommend using a plastic scraper or knife to cut as the rice tends not to stick to plastic. Cut into serving sizes and serve with kaya jam."