Pulut Tai Tai Nyonya Recipe (Blue Glutinous Rice Cakes)
Nyonya Kuih

Pulut Tai Tai, a blue glutinous rice cakes nyonya kuih for a straits-born Chinese wedding specialty.

Ingredients

905 g/2 lb
20
300 ml/10 fl oz
255 g/8 oz
2

glutinous rice grains
bunga telang (special blue flowers) OR blue coloring
water for rice
grated coconut for rice
banana leaves
kaya (egg jam)
pinch of salt

Method:

1. Pick out the plain rice grains and other impurities which are often mixed with glutinous rice gains.

2. Mix special blue flower with 300 ml/10 fl oz water and squeeze until a sky blue shape is obtained. add more flowers if color is too light. Strain.

3. Mix rice and blue water, the level of which should be 2.5 cm (1 inch) above the surface of the rice. Add more water, if necessary. Soak overnight.

4. The rice should have absorbed the blue coloring. drain off water and steam rice grains until soft.

5. Prepare 225 g/8 oz grated coconut to obtain thick coconut milk. Add a pinch of salt and sprinkle over rice grains. Toss rice a little for even distribution. Steam rice again for another 10 minutes.

6. Remove centre stalk from banana leaves and boil until soft and olive-green in color.

7. Compress rice into a special wooden tray lined with banana leaf. Press and compact rice solidly. Put weight on cover of tray to get rid of excess moisture. Leave to cool.

8. Cut into-slices 1.2 cm (1/2 inch) thick and serve with kaya (egg jam).