Saturday, December 6, 2014

Pulut Tai Tai with Homemade Kaya

I've not seen or eaten Pulut Tai Tai (Blue Glutinous Rice Cake) as it is uncommonly available here. It is a popular Nyonya snack which is served with some kaya spread (coconut egg jam). While searching for a good pulut to try on, I discover another awesome recipe.....kaya making in 10mins! Result is a simple and elegant snack with minimal effort in preparation ^0^

As you can see that certain section of the rice is not pressed compact enough :P I not have a proper heavy weight to press down the cake for several hours. I just make use of my heavy stone pounder to let it sit on top of the cake for one hour only thus the unevenness. 

Soaked 'white' & 'blue' glutinous rice

steamed & mixed both parts together

Press the mixture firmly into pan. I do not have a penekan kek” (kek lapis legit press), my fondant smoother comes into handy instead! ^0^ 

sliced & served with Homemade Kaya!

Pulut Glutinous Rice Layer recipe ref : travelling foodie
Ingredient (6" square)
  • 300gm glutinous rice
  • 200ml trim coconut milk
  • 1 tsp salt
  • 3 pandan leaves
  • 30 dried bunga telang (blue pea flower)
  • 100ml water
  • Banana leaf

  1. In a saucepan, place 100 water and bunga telling in it and bring to boil. Turn down heat and simmer slightly with lid on for 3-5 min. Turn off heat and steep for 15 mins. Cool down before use.
  2. Rinse glutinous rice to remove excess starch until water is reasonably clear.
  3. Divide the rice into 3 parts. Place 2 parts in a bowl and add water until the grains are completely submerge. Place the remaining part of rice in a separate bowl and add bunga telling juice over. Top with some more water if necessary. 
  4. Leave both bowls of soaked glutinous rice to sit for at least 6 hours, preferably overnight.
  5. On the following, drain the glutinous rice that had soaked overnight. Place it on two separate plates for steaming. Shred pandan leaves and stuff them between the rice grains.
  6. Combine coconut milk and salt evenly. Divide into 3 parts. 
  7. Drizzle 2 parts into the white glutinous rice and 1 part into the blue glutinous rice. Stir thoroughly.
  8. Place the plates into a preheated steamer and steam on high heat for 20 mins.
  9. Line the pan with banana leaf. When the pulut is done steaming, combine the two parts into the pan. Spread out evenly and press down firmly with the back of a sturdy metal spoon. Cover the surface with another banana leaf and place a heavy weight over for at least one hour or more to compact it, at the same time to cool down it. Slice and serve with homemade kaya.
Ingredients for 10-mins Kaya....castor sugar, gula melaka, egg yolks, coconut cream, pandan leaves

Creamy, smooth and very rich kaya ready in 10 mins! No more standing in front of the stove constantly stirring the jam for over 1 hour! Love it! 

10-mins Kaya
recipe ref : Kitchen Tigress
  • 4 egg yolks
  • 45gm fine sugar
  • 45gm gula melaka
  • 200ml thick coconut milk
  • pinch of salt
  • 4 pandan leaves, washed & cut

  1. Place sugar, gula melaka, coconut milk, salt and pandan leaves into a saucepan. Cook over medium heat till it start to simmer. Turn off heat. Cool down slightly.
  2. Whisk egg yolk. Add in 4 tbsp of the warm coconut milk into the yolk, whisking at the same time. 
  3. Pour all of the egg mixture into the remaining coconut milk. Over medium heat, cook the mixture till slightly thickened, stirring constantly. 
  4. Reduce heat to low and continue stirring till mixture is thick enough to coat the spoon without dripping.
  5. Remove pandan leaves and transfer the kaya into a clean, dry container. Cool completely before covering. Chill in fridge for up to 1 week.


Amy Cheong, Desirablerecipes said...

Sedapnya. My husband favourite snack. Wanted to make this for him many moooons ago and I couldnt find this flower near my house market. Maybe did not put much effort over it. Thanks for sharing.

Anonymous said... to eat pulut tai tai..May I know how to storage this pulut tai tai for tomorrow consume? need reheat ?

Peng said...

Anonymous... store in airtight container in fridge, steam lightly till heated through to serve.

Anonymous said...

Thank you...may i know use small fire for steam? How many minute?

Peng said...

Anonymous... use high heat as per recipe indicate. I did not use low heat so cannot advise you on that. Kueh with coconut milk best consume within 2days. I don't keep it for more than 3 days.

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