Pulut Tai Tai
Recipe courtesy of Nik Michael Imran
- In a pot of simmering water, add the flowers in until a bright blue colour is obtained, strain and reserve blue water.
- Drain water from glutinous rice and set aside.
- Line a piece of banana leaf at the bottom of your tray, then add the rice in.
- 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.
- Discard pandan leaf, mix in the remaining coconut milk and steam for another 20 minutes.
- 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.
- 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.
- Cut glutinous rice into rectangular pieces, dip the topside into kaya and serve.
KAYA MIXTURE METHOD:
- Break eggs into a bowl and whisk.
- To the bowl, add in coconut milk and sugar, reserving 2 tablespoons of sugar for later.
- In a pot, melt sugar over a low heat until it caramelizes.
- Using a sieve, pour coconut milk mixture into the pot.
- Keep stirring with a whisk until all sugar has melted.
- Add in pandan leaves and continue stirring for about 20-30 minutes until kaya mixture has thickened into a sticky concoction.
- 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