Pulut Tai Tai is a Nyonya kuih made of glutinous rice. It is best to serve with kaya (coconut jam).
For Peranakan people,if there's a wedding, this pulut tai tai is a must have kuih. It will be serve on bachelor night party and/or in the morning of the wedding day.
Here's the recipe:
300 gm glutinous rice, washed and soaked for 4 hrs or overnight
200 ml concentrated coconut milk( divided into 1/3 and 2/3 portion)
3 pcs pandan leaves
15 dried blue peas flower
1 cup water
Line pan with banana leaves, set a side.Keep extra banana leaves for later use.
Cook dried blue peas flower with 1 cup of water,squeeze out the pulp. Leave the juice to cool.
Rinse the glutinous rice, take 1/3 of the rice, soak with the blue peas juices, for about 30 minutes.
After 30 minutes, drain the rice.
Add salt in the coconut milk.
Place white and blue glutinous rice onto a steaming pan side by side, pour about 2/3 of coconut milk,place the pandan leaves on top of the rice and steam with high heat for 20 minutes.
Remove the pan from the steamer, fluff up with fork, and add the remaining coconut milk. Steam for another 15 minutes on high heat.
Remove from steamer and remove the pandan leaves.
Pour the rice into prepared pan and press it with something heavy for about 2 hrs or so.
Cut and serve with kaya ( coconut jam ).
Pour the rice into prepared pan and smooth it out.
Cover with another banana leaves.
Ready to put heavy things on it.
I cover it with another pan, and pressed it with lesung batu.
After about 2 hrs....
Ta...da......nicely pressed pulut tai tai....
Served with kaya ( coconut jam).....yummy and delicious.
I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies .