Pulut Tai Tai Recipe

I had just made the traditional palm sugar kaya, a.k.a. palm sugar coconut jam, few days ago. So with the fresh kaya that I had, I thought why not make pulut tai tai as it goes really well with it. Hence kuih making mode is ON! 

Pulut tai tai, which is also known as pulut tekan, is basically a steamed coconut flavoured glutinous rice cake. This is a must have traditional kuih in every Peranakan’s wedding during the morning wedding day, on the bride’s home as a celebration of the lady becoming wife of her chosen man. Perhaps that is why this kuih is known as pulut tai tai, because “tai tai (太太)” is a Chinese colloquial term that often associated to a privileged and wealthy married lady. It used to be almost every Chinese lady’s dream to be a “tai tai (太太)” back in those days, which may no longer be the case in this modern days.

Bunga telang, aka blue butterfly pea flowers provide natural blue colouring

As you can see, this kuih consist of two colours which are the white and blue. The two colour combinations gives the kuih a nice marble effect that makes it looks pretty and appetising at the same time. The natural blue colouring is extracted from “bunga telang” or also known as blue butterfly pea flowers traditionally. The flowers are plucked, dried and soaked in water to extract the natural blue colouring. Unfortunately, this variety of flower is only available in the tropical country. I have yet to see such flowers in NZ. Hence I used the blue colouring which I had gotten from the supermarket. If you are against colouring, just omit it completely. It will not change the texture or the flavour of the kuih. 


All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Makes 8 x 8″ tray

600g glutinous rice
1 cup thin coconut milk

1 1/4 cup thick coconut milk
2 tsp salt

2 tsp water
1/4 tsp blue colouring 

4 – 6 pandan leaves 
Banana leaves
Cooking oil

1. Rinse through the glutinous rice and soak in water for at least 4 hours or overnight preferably.

2. Wash the banana leaves with water. Then bring water to boil in a pan. Blanched the banana leaves in the pan for 1 minute. Remove, set aside to cool and dry completely.

*This step is to soften the banana leave making it more pliable and not easily torn when moulding it into the pan.

3. Drain the soak glutinous rice. Mixed in 1/2 cup of the thin coconut milk, and set aside for 5 minutes.

4. Prepare your steamer, and bring the water to a rapid boil on high heat. Transfer the mixed glutinous rice and knotted pandan leaves into a steaming tray, and steam it for 10 minutes on high heat.

5. Then remove the rice from steamer, and mix in the remaining 1/2 cup of coconut milk evenly into the steamed glutinous rice. Place the pandan leaves back to the rice and continue steaming it on high heat for another 10 minutes.

6. Stir in the salt into the thick coconut milk.

7. Mix 1/4 tsp of blue colouring with 2 tsp of water. Set aside.

8. Transfer the steamed rice into a bigger bowl, and mixed in all the thick coconut milk. Stir it well until every grains are coated with thick coconut milk.

9. Transfer the rice back to the steaming tray.  Then add blue colouring to 1/4 part of the rice. Continue to steam the rice for another 15 minutes on high heat.

10. Remove the rice from steamer, and mix it well.

11. Line a 8″ x 8″ square pan with blanched banana leaves. Greased the banana leaves with some cooking oil.

12. Transfer the mixed rice into the greased tray. Press the rice down firmly to remove any air pockets in between. 

13. Cover the top layer with greased banana leaves. Then layer the top with a same or equal size tray, and followed by heavy books or pan to compress the rice firmly. Leave it aside to cool completely.

*By compressing the rice using heavy objects,it allows the rice to bind together tightly. Therefore it will not fall apart when cutting it later. 

14. Once it has cool completely, cut it into pieces using a greased knife. Serve it with some kaya on the side.

Pulut Tai Tai Recipe

  • Servings: 8 x 8 inches tray
  • Difficulty: Medium
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 600g glutinous rice
  • 1 cup thin coconut milk
  • 1 1/4 cup thick coconut milk
  • 2 tsp salt
  • 2 tsp water
  • 1/4 tsp blue colouring 
  • 4 – 6 pandan leaves 
  • Banana leaves
  • Cooking oil

Directions

  1. Rinse through the glutinous rice and soak in water for at least 4 hours or overnight preferably.
  2. Wash the banana leaves with water. Then bring water to boil in a pan. Blanched the banana leaves in the pan for 1 minute. Remove, set aside to cool and dry completely.
  3. Drain the soak glutinous rice. Mixed in 1/2 cup of the thin coconut milk, and set aside for 5 minutes.
  4. Prepare your steamer, and bring the water to a rapid boil on high heat. Transfer the mixed glutinous rice and knotted pandan leaves into a steaming tray, and steam it for 10 minutes on high heat.
  5. Then remove the rice from steamer, and mix in the remaining 1/2 cup of coconut milk evenly into the steamed glutinous rice. Place the pandan leaves back to the rice and continue steaming it on high heat for another 10 minutes.
  6. Stir in the salt into the thick coconut milk.
  7. Mix 1/4 tsp of blue colouring with 2 tsp of water. Set aside.
  8. Transfer the steamed rice into a bigger bowl, and mixed in all the thick coconut milk. Stir it well until every grains are coated with thick coconut milk.
  9. Transfer the rice back to the steaming tray.  Then add blue colouring to 1/4 part of the rice. Continue to steam the rice for another 15 minutes on high heat.
  10. Remove the rice from steamer, and mix it well.
  11. Line a 8″ x 8″ square pan with blanched banana leaves. Greased the banana leaves with some cooking oil.
  12. Transfer the mixed rice into the greased tray. Press the rice down firmly to remove any air pockets in between. 
  13. Cover the top layer with greased banana leaves. Then layer the top with a same or equal size tray, and followed by heavy books or pan to compress the rice firmly. Leave it aside to cool completely.
  14. Once it has cool completely, cut it into pieces using a greased knife. Serve it with some kaya on the side.

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