Pulut Tai Tai
Pulut Tai Tai

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pulut tai tai. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

'Pulut tai tai' or 'pulut tekan' is a Nyonya kuih made of fluffy glutinous rice steamed in coconut milk. Pulut tai tai is served as a dessert or a delicacy during the Straits Chinese weddings. Pulut Tai Tai Recipe We made our favourite Nyonya Kuih this time.

Pulut Tai Tai is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Pulut Tai Tai is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pulut tai tai using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pulut Tai Tai:
  1. Make ready 800 g Glutinous Rice
  2. Prepare 15 Stalks Blue Pea Flower
  3. Get 250 g Thick Coconut Milk
  4. Prepare 1/4 tsb Salt
  5. Prepare 2 Pandan Salt
  6. Make ready 1 Banana Leaf (oiled)

Pulut inti was my late grandmother's favorite Nyonya kuih. When I was growing up, there was this Then, my family rejoiced as it meant grandma would make pulut inti or pulut tai tai, another. Pulut Kukus (Steamed Glutinous Rice). sham jallaludin. Pulut Tai Tai - famous Nyonya Kueh (steamed glutinous rice with blue pea flowers) Served with Kaya.

Instructions to make Pulut Tai Tai:
  1. First, wash and soak glutinous rice for at least 2 hours and drained. Then soak blue pea flowers in hot water (150ml) until the water turns dark blue. Remove the flowers and set aside the blue coloured water.
  2. Next, oil banana leaves and place on baking tray. Then place soaked glutinous rice and pour in 180ml of the coconut milk with salt added. Stir to mix well.
  3. Add knotted pandan leaves. Bring water in steamer to a boil and steam glutinous rice over medium heat for 20 minutes. Then remove pandan leaves and add the remaining 70 ml coconut milk.
  4. Give a quick mix. Then add the 150ml blue coloured water and mix the glutinous rice to create a marbled effect. Then steam for another 20 minutes.
  5. When done, remove from steamer and press as hard and as level as possible to compact the rice. Then, leave at room temperature to cool completely before cutting. Before cutting, scrape along the sides with a spatula for easier removing of the glutinous rice.
  6. When completely cooled, cut into desired sizes. Then place a scoop of kaya (coconut jam) on the top of the rice cake before serving.
  7. Best to serve as a snack for afternoon tea and Enjoy!

Pulut Tai Tai by Nasi Lemak Lover. Kuih Pulut Tekan: Coconut custard jam with pressed sweet rice. Pulut Tai Tai is served together with Kaya. A Malaysian kuih (bite-sized snack) that uses Kuih Pulut Tekan (a.k.a. Pulut Tai Tai) is a popular Nyonya dessert, the meaning of "pulut tekan" is "pressed.

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