This simple but elegant Peranakan kueh will satiate any dessert lover.
Yield
20 - 24 slices
Prep Time
20mins
Cook Time
50mins
Difficulty Level
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This simple but elegant Peranakan kueh will satiate any dessert lover.

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Ingredients

  • 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
01.

Bring 2 cups water to a boil, add butterfly pea flowers and steep for 10 minutes before adding the juice of 1 lime.

02.

Remove flowers and discard.

03.

Soak 200g of glutinous rice in the blue coloured water and the rest of the glutinous rice in 3 cups plain water overnight.

04.

Drain rice and place side by side in a pan before pouring over the coconut milk.

05.

Steam for 20 minutes with 1 knotted pandan leaf.

06.

Add the thick coconut milk to the pan and steam for a further 20 minutes.

07.

Mix the rice together to create a marbled effect then press down on it to pack the rice compactly and steam for 10 minutes.

08.

Set aside to cool for 2 hours.

09.

Cut up the Pulut Tai Tai into slices and serve with kaya.

Photo: Alexander Ow/SPHM

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