Tuesday, April 21, 2015

Nyonya Kuih Pulut Tai Tai

My computer has been down for almost a week. Hopefully, they will send it back to me soon. And here am I sneaking out of my bed, using someone else computer. haha.... Boy, am I hungry or what.... watching all those food in the middle of the night like this ! And here am I introducing my nyonya kuih pulut tai tai @ pressed glutinous rice. Bunga telang (blue pea flower) is something that I've been looking forward to work out with since a long time ago and finally, here it is....in my rice ! Blue pea flower is often used in many nyonya food as well especially dessert. Its not easy to get the fresh blue pea flowers these days, so I've just planted a pot. I think it will take months to grow before I can collect the flowers. Emmm.... just be patient !

Ingredients :
400gm  glutinous rice, soaked for 4 hours
250ml   thick coconut milk
1 tspn  salt
2 TB   sugar
2 pandanus leaves
15 bunga telang @ blue pea flower

Method :
(1) combined coconut milk together with salt & sugar till everything well dissolved.
(2)  drained the glutinous rice then place it to a large tray and let to steam for 20 minutes (without any additional water) over preheated steamer.
(3) remove the tray from steamer then stir coconut milk mixture into steamed rice, add in pandanus leaves then again steam for 30 minutes over preheated steamer till the rice cooked thoroughly.


*Note : pound the flower then add in 3 TB of water to squeeze out the juices.

(4) once the rice is done, discharge the leaves then transfer the rice to a 7" greased tray lined with banana leaf then press to flatten the rice with another piece of banana leaf till the surface is smooth & nice. At this moment sprinkle some bunga telang juices onto the rice. The colour should turns up beautifully and not overly blue.

(5) now, lined a piece of banana leaf on then place in a flat plastic tray above the rice, finally let something as heavy as possible to sit on it. This is will definitely help the rice to became more compact. Let it stay till the rice completely cooled.

The more compact the rice the much easier for slicing job, and of course, it looks much presentable. I simply love & enjoy this kuih with kaya @ coconut custard jam but hubby would prefer to have it with the savory rendang. So, what is your favourite side dish to go along with it ?

12 comments:

joceline lyn said...

I like this nyonya kuih very much. Yummy !

Anonymous said...

Can u please share the kaya recipe, too? Looks divine - so silky and smooth!

Susanna

Angie Schneider said...

So exotic and delicious!

Pamela said...

NO pandanus leaves, nor blue pea flowers, nor pandanus in my area, so the only thing left for me is change these ingredients for what I have aroud, ¿what does blue pea flowers tastes like? I love the idea of this rice in order to use as "finger food" or side dish to some steamed fish rolls. Keep in touch dear Kristy!

Pamela said...

I meant "banana leaves"!!!

mui mui said...

Hi Kristy,
I love this pulut tai tai. With kaya this is fabulous!
Bookmark, I must try this!
Thanks dear for sharing.

Blessing to you!
Have a great week ahead!
mui

Zoe said...

Wow, Kristy!

This kuih looks really heavenly with the kaya dip

Zoe

My Little Space said...

Hi Suzanna

First of all, thanks so much for stopping by my humble little space.
Actually, I have a homemade kaya post would like to share with you, but its a very old post. Hope you're don't mine ! >o<
http://kristygourmet.blogspot.com/2009/05/steamed-kaya-ii.html
So, have fun !
Blessings, Kristy

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Anonymous said...

Hi Kristy,
Thanks for the link to your kaya recipe. Wah! 3 hrs to cook kaya.....no wonder why it looks so awesome! But nevertheless, I will give it a try soon cos dying to try tht silky smooth texture !

Susanna

My Little Space said...

Hi Susanna

Yes, the longer we cook the custard the merrier cause the coconut became more oily & light.

My mom used to did the same thing. Standing there for hours to get such delicious out come.

Regards, Kristy

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