This simple but elegant Peranakan kueh will satiate any dessert lover.
- 5 tbsp butterfly pea flowers
- 5 cups water
- 1 lime
- 500 g glutinous rice
- 1 banana leaf
- 1 tbsp salt
- 250 ml coconut milk
- 100 ml thick coconut milk
- 1 pandan leaf
Bring 2 cups water to a boil, add butterfly pea flowers and steep for 10 minutes before adding the juice of 1 lime.
Remove flowers and discard.
Soak 200g of glutinous rice in the blue coloured water and the rest of the glutinous rice in 3 cups plain water overnight.
Drain rice and place side by side in a pan before pouring over the coconut milk.
Steam for 20 minutes with 1 knotted pandan leaf.
Add the thick coconut milk to the pan and steam for a further 20 minutes.
Mix the rice together to create a marbled effect then press down on it to pack the rice compactly and steam for 10 minutes.
Set aside to cool for 2 hours.
Cut up the Pulut Tai Tai into slices and serve with kaya.
Photo: Alexander Ow/SPHM