Pulut Tai Tai
Beautiful and intricate blue glutinous rice dipped in a sweet and creamy coconut jam. Definitely a craveworthy treat!
Let's start cooking!
Step 1 - Soak blue pea flowers
- Soak blue pea flowers in 4 Tbsp hot water for 5 minutes. Drain and set aside.
Step 2 - Line baking dish and steam glutinous rice
- Drain water from glutinous rice and place rice on a steaming tray or basket.
- Steam the rice for 20 to 25 minutes, until cooked.
Step 3 - Make coconut milk mixture
- In a pot, heat up coconut milk with 1 Tbsp white sugar and 3 knotted pandan leaves for 2 minutes, until sugar is melted. Set aside.
Step 4 - Stain ¼ rice
- Once cooked, take ¼ of the rice and mix with water from blue pea flowers until rice turns blue.
- In a mixing bowl, combine the blue rice with the rest of the rice and coconut milk mixture until well mixed.
Step 5 - Line blue rice with banana leaf
- In a rectangular dish, line with a banana leaf and compact the rice. Cling wrap dish and place a tray or plate over it to compact it. Let it cool for 2 to 3 hours
Step 6 - Make kaya
- In a bowl, whisk eggs and 200 ml coconut milk until well combined.
- In a pan on low heat, melt 330 g sugar until it caramelizes. Do not stir!
- Using a sieve, pour caramel into the bowl of coconut milk mixture and mix well.
- Transfer mixture into a pot on low heat and add 2 knotted pandan leaves and continue stirring for about 20 to 30 minutes, until kaya mixture has thickened into a sticky sauce. Store your kaya in an airtight jar or container to make it last longer and keep it fresh
Cut glutinous rice into rectangular pieces, dip the topside into kaya and serve.