Make Delectable Pulut Tai Tai

Made with butterfly pea flowers that give off a safe-to-ingest natural blue dye, this simple but elegant Peranakan kueh will satiate any dessert lover. Enjoy with kaya for an extra sweet treat!

Picture this: Your fork gliding through a sticky mixture of marbled blue and white glutinous rice made with streams of coconut milk infused with the scent of freshly steamed pandan leaf. Top that off with the bitingly sweet and creamy taste of kaya (or coconut jam) and you have Pulut Tai Tai – a dream of a dessert not least because it’s so easy to put together.

The Peranakans knew what was good for them when they created this delicacy that marries the delicate flavours of Asia with Western sensibilities of individuality (as no two slices are the same!). Peranakans are proud descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and Pulut Tai Tai is an example of this group’s unique cuisine, which combines Chinese and Malay flavours to masterful effect.

Want to know more about how to make this dish? Watch our video:

(See recipe here: Pulut Tai Tai)

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