Pulut Tai Tai
Cooking for Love
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 the rice and steamfor 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.
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.