Pulut Tai Tai

Pulut Tai Tai - Panasonic Cooking x AFC
Recipe courtesy of Nik Michael Imran

RICE METHOD:

  1. In a pot of simmering water, add the flowers in until a bright blue colour is obtained, strain and reserve blue water.
  2. Drain water from glutinous rice and set aside.
  3. Line a piece of banana leaf at the bottom of your tray, then add the rice in.
  4. Pour 100ml of coconut milk and salt to glutinous rice. Place a knotted pandan leaf on top of the rice and steam for 25 minutes.
  5. Discard pandan leaf, mix in the remaining coconut milk and steam for another 20 minutes.
  6. Separate glutinous rice into 2 separate trays. Pour blue water into 1 tray and mix in evenly into the rice, flattening the rice down with the back of a spoon so the rice is cooked evenly. Steam both trays for another 10 minutes.
  7. Combine both white and blue rice into 1 tray, and place an empty tray on top of the rice to compress it down. Leave to cool for about 2 – 3 hours.
  8. Cut glutinous rice into rectangular pieces, dip the topside into kaya and serve.

KAYA MIXTURE METHOD:

  1. Break eggs into a bowl and whisk.
  2. To the bowl, add in coconut milk and sugar, reserving 2 tablespoons of sugar for later.
  3. In a pot, melt sugar over a low heat until it caramelizes.
  4. Using a sieve, pour coconut milk mixture into the pot.
  5. Keep stirring with a whisk until all sugar has melted.
  6. Add in pandan leaves and continue stirring for about 20-30 minutes until kaya mixture has thickened into a sticky concoction.

INGREDIENTS:

Rice Ingredients:

  • 400g Thai Glutinous Rice, soaked overnight
  • 200ml Coconut Milk
  • ¾ tsp Salt
  • 5 Pandan Leaves
  • 15g Blue Pea Flowers/Bunga Telang
  • 25g of Water
  • 3 Banana Leaves

 

KAYA MIXTURE INGREDIENTS:

  • 3 Duck Eggs
  • 240ml Coconut Milk
  • 330 Sugar
  • 1tsp Sea Salt
  • 1tbs Gula Melaka
  • 2 Pandan Leaves