Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, pulut tai tai. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pulut tai tai is served as a dessert or a delicacy during the Straits Chinese weddings. Also known as pulut tekan to the locals, this 'kuih' is made of glutinous rice steamed in coconut milk which is then compacted in a wooden frame. Hence, it literally translates to 'pressed glutinous rice'. Pulut Tai Tai (Blue Glutinous Rice Cake) is one of the Nyonya's classic pastries.
Pulut Tai Tai is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Pulut Tai Tai is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have pulut tai tai using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pulut Tai Tai:
- Make ready 800 g Glutinous Rice
- Get 15 Stalks Blue Pea Flower
- Take 250 g Thick Coconut Milk
- Make ready 1/4 tsb Salt
- Take 2 Pandan Salt
- Make ready 1 Banana Leaf (oiled)
The sticky rice is cooked in coconut milk and pandan leaves and so it is moist and flavorful. The rice is then pressed into molds or cake pan and then sliced and spread with delicious and creamy kaya jam. Blue Pea Flower gives this pretty Pulut Tai Tai (Pressed Glutinous Rice) its light blue shade, though you can leave it out if you can't find it, as it's mostly for the color. Nik Imran shows how you can whip this simple, creamy dessert that's generously coated with a decadent, caramel-like kaya sauce.
Steps to make Pulut Tai Tai:
- First, wash and soak glutinous rice for at least 2 hours and drained. Then soak blue pea flowers in hot water (150ml) until the water turns dark blue. Remove the flowers and set aside the blue coloured water.
- Next, oil banana leaves and place on baking tray. Then place soaked glutinous rice and pour in 180ml of the coconut milk with salt added. Stir to mix well.
- Add knotted pandan leaves. Bring water in steamer to a boil and steam glutinous rice over medium heat for 20 minutes. Then remove pandan leaves and add the remaining 70 ml coconut milk.
- Give a quick mix. Then add the 150ml blue coloured water and mix the glutinous rice to create a marbled effect. Then steam for another 20 minutes.
- When done, remove from steamer and press as hard and as level as possible to compact the rice. Then, leave at room temperature to cool completely before cutting. Before cutting, scrape along the sides with a spatula for easier removing of the glutinous rice.
- When completely cooled, cut into desired sizes. Then place a scoop of kaya (coconut jam) on the top of the rice cake before serving.
- Best to serve as a snack for afternoon tea and Enjoy!
Blue Pea Flower gives this pretty Pulut Tai Tai (Pressed Glutinous Rice) its light blue shade, though you can leave it out if you can't find it, as it's mostly for the color. Nik Imran shows how you can whip this simple, creamy dessert that's generously coated with a decadent, caramel-like kaya sauce. Cut the finished rice cake up into your desired shapes and drizzle homemade kaya over. "Made Kuih Pulut Tai Tai without using any santan and it is a reduced sugar version. Highly recommended for people who can't take santan. I am using Anchor Extra Yield Cooking Cream as a replacement to santan.
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