Simple Way to Prepare Favorite Pulut Tai Tai
Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Quick Pulut Tai Tai. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pulut Tai Tai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pulut Tai Tai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pulut Tai Tai is 4pax. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Pulut Tai Tai using 6 ingredients and 7 steps. Here is how you cook it.
Pulut Tai Tai is such a popular teatime dessert. It is also known as Kuih Pulut Tekan which carries the meaning of compressed glutinous rice
Ingredients and spices that need to be Prepare to make Pulut Tai Tai:
- 800 g Glutinous Rice
- 15 Stalks Blue Pea Flower
- 250 g Thick Coconut Milk
- 1/4 tsb Salt
- 2 Pandan Salt
- 1 Banana Leaf (oiled)
Instructions to make Pulut Tai Tai
- 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.
- 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.
- 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.
- 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.
- 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.
- When completely cooled, cut into desired sizes. Then place a scoop of kaya (coconut jam) on the top of the rice cake before serving.
- Best to serve as a snack for afternoon tea and Enjoy!
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