1Bring 2 cups water to a boil, add butterfly pea flowers and steep for 10 minutes before adding the juice of 1 lime.
2Remove flowers and discard.
3Soak 200g of glutinous rice in the blue coloured water and the rest of the glutinous rice in 3 cups plain water overnight.
4Drain rice and place side by side in a pan before pouring over the coconut milk.
5Steam for 20 minutes with 1 knotted pandan leaf.
6Add the thick coconut milk to the pan and steam for a further 20 minutes.
7Mix the rice together to create a marbled effect then press down on it to pack the rice compactly and steam for 10 minutes.
8Set aside to cool for 2 hours.
9Cut up the Pulut Tai Tai into slices and serve with kaya.
Photo: Alexander Ow/SPHM