pulut tekan

‘Pulut tai tai’ or ‘pulut tekan’ is a Nyonya kuih made of fluffy glutinous rice steamed in coconut milk. Pulut tekan literally translates to ‘pressed glutinous rice’. It is served together with 'kaya', a coconut milk spread.

Pulut Tai Tai

tbsp butterfly pea flowers (dried)

800 g glutinous rice

water

banana leaves

pandan leaves

250 g coconut milk

salt

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.

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.

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.

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