Pulut Tai Tai Recipe

Pulut Tai Tai

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Ingredients

1) Bunga terlang colouring - handful of flower , washed and pounded and mixed with a spoon of water. squeeze out the colour. set aside ( OR substitute with food colouring)

2) 700g glutinous rice, washed and soaked at least 4 hours

3) 2 pandan leaves

4) 200ml no. 2 santan

5) 400ml santan

6) Salt and 1 banana leaf

KAYA (Eggs Custard):

1) 10 eggs

2) 380g sugar

3) 450ml coconut milk

4) Few drops yellow food colouring

5) Few drops of essen vanilla

How to make Pulut Tai Tai


KAYA (Eggs Custard):

1) Mix eggs and sugar together till sugar dissolves.

2) Add coconut milk, essen vanilla and food colouring.

3) Stir well-blended. Strain mixture in small pot.

4) Place small pot inside large pot. Pour 5 cups water into large pot, make sure that it does not overflow int small pot.

5) Bring to boil, stirring continuously till Kaya becomes thick and sticky.

PULUT TAI TAI:

1) Mix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes.

2) Use a steaming basket (loyang) and cloth and put in the rice and pandan leaves.

3) Steam over boiling water for 10 minutes.

4) Add the rest of the no. 2 milk, stir through and steam for another 10 minutes.

5) Remove, stir in santan, a bit of salt. take one quarter of rice and mix with blue colour.

6) Mix with the rest of the white glutinous rice and steam for 10 minutes.

7) Line a shallow pan with banana leaf. grease with a bit of oil, then spoon the rice, press down. cover with banana leaf and weight it down.

8) Leave to cool and cut into squares....and serve with kaya (eggs custard).

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