A classic Nyonya Kuih, tinted with a beautiful natural blue from blue pea flowers. Known as Pulut Tai Tai, these Blue Glutinous Rice Cakes are best enjoyed with Kaya coconut jam. It's unbelievably simple to make these at home too! Best for those weekend house parties!
Total Time
40min
4.3
3 Ratings
Author: Huang Kitchen
Servings:
4
Ingredients
•
4
cups
Glutinous Rice
•
15
stalks
Blue Pea Flowers
•
9
oz
Coconut Milk
•
as needed
Salt
•
2
Pandan Leaves
•
1
Banana Leaves
Cooking Instructions
1.
First, wash and soak Glutinous Rice (4 cups) for at least 2 hours and drained. Then soak the Blue Pea Flowers (15 stalks) 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 (1) and place on baking tray. Then place soaked glutinous rice and pour in 180ml of the Coconut Milk (9 oz) and add Salt (as needed). Stir to mix well.
3.
Add knotted Pandan Leaves (2). 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!
Nutrition Per Serving
CALORIES
863
FAT
14.4 g
PROTEIN
14.9 g
CARBS
165.1 g
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