Serves 10 - 12 people
glutinous rice ingredients:

400 g glutinous rice (soaked overnight)
200 ml coconut milk
15 g blue pea flowers (or Bunga Telang)
25 g water
¾ tsp salt
5 pandan leaves
3 banana leaves
kaya ingredients:

3 duck eggs
240 ml coconut cream
330 g granulated sugar
1 tsp sea salt
1 tbsp gula melaka
2 pandan leaves

Recipe Courtesy of
Asian Food Network

Pulut Tai Tai

Blue Pea Flower gives this pretty Pulut Tai Tai (Pressed Glutinous Rice) its light blue shade, though you can leave it out if you can’t find it, as it’s mostly for the color. Nik Imran shows how you can whip this simple, creamy dessert that’s generously coated with a decadent, caramel-like kaya sauce. Cut the finished rice cake up into your desired shapes and drizzle homemade kaya over before serving.

Difficulty: Easy

Preparation: 30 min
Cook: 120 min
Clean up: 10 min

Steps: 2 steps
13 Ingredients

Difficulty: Easy
Steps: 2 steps
13 Ingredients

Preparation: 30 min
Cook: 120 min
Clean up: 10 min

Instructions

Prepare the rice
- In a pot of about 400ml of simmering water, add blue pea flowers and steep until the water becomes a deep blue colour.
- Strain the blue water and set it aside. Drain water from glutinous rice and set aside. Line a square baking tray with a banana leaf, pour glutinous rice into tray.
- Add 100ml coconut milk to the rice bit by bit, stirring so the rice absorbs the coconut milk.Flatten the rice with a spoon or spatula.
- Tie the pandan leaves into a knot and place them on top of the rice. Steam the glutinous rice for 25 minutes.
- After 25 minutes, discard the pandan leaves, mix in 140ml of coconut milk, and steam for another 20 minutes. After 20 minutes, split the glutinous rice into 2 equal portions. Pour the blue water over half of the glutinous rice and mix.
- Flatten both trays of glutinous rice with a spoon or spatula, to ensure they are cooked evenly. Steam both trays for another 10 minutes. Combine both trays of glutinous rice, using a spoon or spatula to flatten the rice.
- To flatten the rice even more, use another tray of the same size to press the rice down. Set aside to cool for about 2 to 3 hours.

Prepare the kaya
- Break duck eggs into a bowl and whisk.
- Add in coconut cream and sugar, reserving 2 tablespoons of sugar for later.
- In a pot, melt 2 tablespoons of sugar under low heat until it caramelizes
- Using a sieve, pour the egg and coconut milk mixture into the pot
- Stir constantly with a whisk until all the sugar has melted.
- Add in pandan leaves, a pinch of salt, the gula melaka, and continue stirring for about 20 to 30min, until the kaya reduces into a thicker paste.

Plate and Serve!

Cut the glutinous rice into squares and drizzle the kaya on top.

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Name: Pulut Tai Tai
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D2H0M0S
Total time: P0Y0M0D2H30M0S
Yield: Serves 10 - 12 people
Cuisine: Asian
Ingredients: glutinous rice ingredients: 400 g glutinous rice (soaked overnight); 200 ml coconut milk; 15 g blue pea flowers (or Bunga Telang); 25 g water; ¾ tsp salt; 5 pandan leaves; 3 banana leaves; kaya ingredients: 3 duck eggs; 240 ml coconut cream; 330 g granulated sugar; 1 tsp sea salt; 1 tbsp gula melaka; 2 pandan leaves