A Classic Nyonya Kuih with A Beautiful Blue Hue: Pulut Tai Tai
Pulut Tai Tai is such a popular teatime dessert. It is also known as Kuih Pulut Tekan which carries the meaning of compressed glutinous rice. This petite looking Nyonya kuih has the famous bright blue colour tinted on the kuih. This simple yet elegant nyonya delight is also a traditional Nyonya wedding specialty, a MUST have in any Peranakan wedding.
Super Simple But Delicious Nyonya Kuih
Pulut Tai Tai is extremely simple to make. It is a cake prepared from steamed glutinous rice and served with “kaya”, an aromatic caramel coconut jam. It also has a bright blue marbled hue which is the signature colour of this all time favourite dessert. The steamed glutinous rice is tinted bright blue from the natural colouring of the petals from the famous butterfly blue pea flowers.
Pulut Tai Tai
Best Enjoyed With Kaya, Creamy Coconut Jam
When cooled completely, cut into your desired shapes and sizes. Topped with a dollop of coconut jam before serving. Best serve these elegant delights in the afternoon complimented with a cup of tea or coffee and ENJOY!
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- 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.
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.
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.
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.
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 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.
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!
Best to serve as a snack for afternoon tea and Enjoy!
If you desire a darker blue colour for your rice cake, use at least 30 blue pea flowers for the colouring.
Pressing hard to compact the glutinous rice helps to prevent the rice from falling apart.
You can press using your hand or a spoon or any flat gadgets available.
Be sure to leave the rice cake to cool completely before cutting into pieces. Use a greased knife for easier cutting.
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