Pulut Tai Tai/Pulut Tekan

PulutTaiTai.jpg

Here's our JAM RECIPE of the day. Instead of having your kaya (coconut jam) with toast, let's eat with this traditional 'kuih'.

Recipe by Mama Ding

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Total Time | Prep Time | Cook Time

1 hr 40 mins 20 mins 1 hr 20 mins

Servings : 12

Ingredients

  • 1.5 cups of glutinous rice, soaked overnight with water

  • 1.5 cups of glutinous rice, soaked overnight with water and 30 blue pea flowers

  • 1/2 tsp salt

  • 250g coconut milk

  • 3 pandan leaves

  • Some banana leaves to line your pan

  • Some of your favorite kaya (coconut jam)

Method

01 Line banana leaves on an 8x8 baking pan. Place uncolored soaked and drained glutinous rice on one half of the pan and place the blue soaked and drained glutinous rice on the other half. Add 3/4 of the coconut milk.

02 Place the knotted pandan leaves on top of the glutinous rice. Steam glutinous rice for 20mins.

03 Add the remaining coconut milk and steam for another 20mins.

04 Remove pan from steamer and then mix the white and blue glutinous rice to create the marbled effect.

05 Use a spatula and press down on the glutinous rice to compact them. Cover with cling film then place something heavy on top to compress further. Set aside to cool.

06 Cut to desired shapes and eat with your favorite kaya.

07 Can be kept in the refrigerator for a few days. If stored in the fridge, microwave on medium for 30 seconds before eating. Alternatively, heat them in a preheated oven (70 C) for 10 mins to soften them.

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