Pulut Tai Tai (Blue Glutinous Rice Cakes) 蓝花咖椰糯米糕

by Angie Liew
Pulut Tai Tai



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Pulut Tai Tai

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.

Pulut Tai Tai (Blue Glutinous Rice Cakes)

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

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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Pulut Tai Tai (Blue Glutinous Rice Cakes) 蓝花咖椰糯米糕

Recipe by Huang Kitchen, Angie Liew
A classic Nyonya Kuih, tinted with a beautiful natural blue from blue pea flowers. Known as Pulut Tai Tai, these Blue Glutinous Rice Cakes are best enjoyed with Kaya coconut jam. It's unbelievably simple to make these at home too! Best for those weekend house parties!
Course: Appetizer, Desserts, Snacks
Cuisine: Asian, Malaysian
Keyword: blue pea flower, kuih, nyonya

Ingredients

  • 800 grams glutinous rice
  • 15 stalks blue pea flowers
  • 250 grams Thick coconut milk, divide into 180ml and 70ml
  • 1/4 tsp salt
  • 2 pandan leaves, knotted
  • 1 banana leaf, oiled

    Instructions

    • Prepare Ingredients.
      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.
    • Prepare to steam glutinous rice.
      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.
    • Cook the glutinous rice.
      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.
    • Preparing pulut tai tai.
      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.
    • Cook 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.
    • Cut 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.
    • Pulut Tai Tai
      Best to serve as a snack for afternoon tea and Enjoy!

Enjoy!

Notes

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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