Pulut Tai Tai

Step 1

Heat up 2/5 of the suggested amount of water to soak the dried butterfly pea flowers for 5 minutes. Then, discard the flowers. Soak 1/3 of the glutinous rice in the blue coloured water and the rest in plain water. Leave overnight.

Step 2

Place banana leaves onto a pan. Stir salt into coconut milk until it dissolves. Put soaked glutinous rice (without water) into pan and add 3/4 amount of the coconut milk. Steam glutinous rice together with 2 pieces of knotted pandan leaves for 20 minutes. After that, add in the remaining coconut milk. Steam for a further 20 minutes or until glutinous rice is cooked.

Step 3

Mix the white and blue glutinous rice to create the marbled effect. Then, compact glutinous rice to prevent it from falling apart. After that, leave it in a cool area. Cut into desired shape and have it with kaya. Pulut tai tai can be kept for a couple of days if stored in the refrigerator. Before consuming, steam or heat it in a preheated oven at 70 degrees Celsius for 10 minutes to soften it.