Pulut Tai Tai (Blue Glutinous Rice Cakes)

Pulut Tai Tai (Blue Glutinous Rice Cakes)

Hello Everyone! Pulut Tai Tai is a Nyonya kuih made of fluffy glutinous rice that is steamed in coconut milk, and tinted with a beautiful natural blue colour from butterfly pea flowers. You can leave it out if you can’t find butterfly pea flowers, as it’s mostly for the colour, but it wouldn’t be as elegant-looking without it.

It is typically served with a coconut-pandan spread where the contrasting colours of green together with the vibrant blue and white of the glutinous rice makes the kuih all the more delightful and pleasing to the eyes of the beholder. In addition to colour, the slight tinge of saltiness of the glutinous rice coupled with the sweetness of the kaya makes this kuih a delight to savour.

Pulut Tai Tai (Blue Glutinous Rice Cakes)

Tai Tai refers to a rich man’s wife who enjoys a life of leisure. It is said that this specific kuih was only served to the wives of rich men back then. This kuih is also known as Pulut Tekan which literally translates to ‘pressed glutinous rice.’

Before we dive into tonight’s recipe, please take the time to check out the original recipe for these Blue Glutinous Rice Cakes over on Bake with Paws by Yeanley.

Before I tackled this recipe, I read that soaking the glutinous rice with the addition of vinegar or lemon juice will reduce the phytic acid found in the grain. It also helps in breaking down the gluten and aids for better absorption of the blue colour from the butterfly pea flowers. Now, while I included lemon in the ingredients shot below, I in fact did not use the lemon at all for one main reason – the addition of acidity to the butterfly pea flower infused water would make it turn violet in colour. Since I am all about sharing blue recipes for this month, that’s definitely not what I want. I found that the glutinous rice absorbed the blue colour well anyway without the need for vinegar or lemon juice.

Pulut Tai Tai (Blue Glutinous Rice Cakes) Ingredients

PREP TIME 20 MINS* | COOKING TIME 30-45 MINS | SERVES 4-6

* Additional 4 hours min. overnight max. for soaking time

INGREDIENTS

  • 2 cups white glutinous rice
  • 1 cup coconut milk
  • 2/3 cups water
  • 3/4 tsp salt
  • 25 pcs dried butterfly pea flowers
  • Banana leaves
  • Pandan (screwpine) leaves
  • Lemon juice (optional)

METHOD

  1. Bring a small saucepan of water and the dried butterfly pea flowers to a boil, over high heat. Let it simmer for a few minutes and then remove from the heat. Cover and leave to steep for 10 minutes before straining. Press down on the flowers to extract the blue colour from the flowers. Set aside to cool.
  2. Wash the glutinous rice until the water is clear. Soak 1/3 of the glutinous rice with the blue-infused water and the remaining 2/3 in water. Soak for at least 4 hours or overnight. After 4 hours or the next day, drain them both separately.
  3. Prepare your steamer by lining with clean banana leaves. Light grease with a touch of coconut oil and top with pandan leaves followed by the glutinous rice; blue rice on one side and white on the other.
  4. Mix the coconut milk and salt together. Pour half of the coconut milk mixture over the rice and mix well. Steam over high heat for 20 minutes. After 20 minutes, remove from the steam and fluff the rice. Add the remaining coconut milk mixture and then return it to the steamer to cook for a further 10 to 15 minutes.
  5. Line a square pan with banana leaves and lightly grease with coconut oil. Transfer the cooked rice to the pan, alternating between the white and the blue rice. Level the surface and cover with more banana leaves. Place another pan on top of it and weigh it down with heavy objects to compress the rice. Set aside to cool.
  6. Cut into small rectangular pieces and serve with some homemade Nyonya-style kaya. Enjoy it as a mid-afternoon snack!

This kuih can be kept for a couple of days if stored in the refrigerator. Before consuming it again, steam or heat it in a preheated oven at 70C for 10 minutes to soften it.

Pulut Tai Tai (Blue Glutinous Rice Cakes)

PS: Before I end tonight’s post, let’s see if a particular someone actually reads my blog from start to finish *cheeky grin* I would like to take this opportunity to wish a special person in my life, a Happy Birthday! I hope you like the little gift I had sent to you earlier this afternoon. I wish you an abundance of happiness, good health, peace, and prosperity in life. To many more birthdays and hopefully I can spend them all with you by your side!

BON APPÉTIT

– Ally xx

myTaste.com

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