Kuih Pulut Tai Tai / Kuih Pulut Tekan

 "Kuih Pulut Tai Tai or Pulut Tekan", a Malaysian nyonya delight that is best served with "kaya". A very simple glutinous rice cake steamed with coconut milk (santan), pandan leaf and a little salt for taste but yet very yummy.









Here's the recipe,


Ingredients:-
600 gm glutinous rice/pulut rice
400 ml / 1 cup coconut milk (from 1 coconut)
1 tsp salt
10 bunga telang / clitoria flowers
(pounded to extract the blue coloring)
2-3 pandan leaves (tie knot)
2 pcs banana leaves to fit the base of 9 inches greased round pan (another piece for later use, on top of the cooked pulut rice)
A few drops of lime juice



Method:-
1) Pour 1 cup water (more) into bunga telang juice, the blue coloring. Soaked 1/4 of the pulut rice into it. Drop a few drops lime juice into it and stir.
2) Another basin of water, soaked the remainder pulut rice. Soak overnight or at least 5-6 hours.
3) Drain rice well, place into a steaming tray. Pour the coconut milk, pandan leaves and stir in the salt to mix well.
4) Steam with high heat for 45 mins till cooked.
5) Toss the rice using chopsticks and scrape all into the prepared lined with banana leaf round pan.
6) Spread out evenly & press down hard. Use something heavy to press on the surface till firm & cool off.
7) Remove the heavy object and cut into slices.
8) Serves with 'kaya' the traditional way.


*1st place another piece of banana leaf on top of the cooked pulut rice. Then I put a chopping board on it to press down.

 

                                                    ***Happy cooking with Joy & Love!!***