Pulut Tai Tai

By Natalya Molok  , , ,

August 12, 2016

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This simple but elegant Peranakan kueh will satiate any dessert lover.

  • Prep: 20 mins
  • Cook: 50 mins
  • Yields: 20 - 24 slices


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


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

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