Pulut Tai Tai (Blue Glutinous Rice Cake) is one of the Nyonya’s classic pastries. It is commonly known as Kaya Kuih, because it usually eaten with kaya jam. It is made by steaming the glutinous rice and pressing it with a heavy object or a mortar. This will make the cake firmer and taste chewier. Therefore, another name for the Blue Glutinous Rice Cake is Kuih Pulut Tekan which comes from the way it is made.
My most impressive and favourite of Nyonya pastry is the Pulut Tai Tai. Perhaps, the Nyonya pastry that I first came into contact with as a child was this cake. The eye-catching blue colour let me feeling fascinated and impressed. According to the Nyonya wedding will surely treat Pulut Tai Tai as one of the desserts after dinner.
It is not difficult to find in the Kopitiam or wet market. Every time I’ll buy a few pieces for after-meal dessert. With a sweet and delicious caramel Kaya whether it is breakfast or tea time, it’s a particularly satisfy Nyonya pastry.
Benefits of Butterfly Pea Flower
The Pulut Tai Tai itself is dyed with butterfly pea flower natural anthocyanin and looks pleasing and healthy. Because butterfly pea flower contains a large amount of anthocyanins. And also contains vitamins A, C and E and other nutrients. It can improve immunity, help and promote skin elasticity and collagen. At the same time, it also has natural health effects such as nourishing the brain, promoting brain vitality, preventing stomach pain, anti-depression, anti-stress, sedation, anti-convulsions, alleviating mood, and anti-diabetes. But a large amount of drinking may affect blood coagulation. Therefore, women who are menstruating or pregnant, who are about to have an operation and are taking blood clotting drugs should avoid drinking it.
Pulut Tai Tai (Blue Glutinous Rice Cake)
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- 300 g Glutinous Rice
- 200 ml Thick Coconut Milk
- 100 ml Water
- 1 tsp Salt
- 3 Pandan Leafs
- 1 Banana Leaf
- 50 pcs Blue Pea Flowers
- Cook the blue flowers to get a nice blue colour and let it cool down.
- Wash the glutinous rice and divide it into two bowls. Pour water into one bowl and pour butterfly pea flowers water into the other bowl. Soak overnight or at least 4 hours.
- Dry the soaked glutinous rice and place it in a large plate. Put pandan leaves and pour in the coconut milk (thick coconut milk, water and salt) mixed with salt.
- Put glutinous rice in a steamer and steam for 30 minutes, then simmer for 5 minutes. After that, take out the glutinous rice and stir well.
- Put the glutinous rice into the mould had banana leaves.
- Press it again with a heavy object for at least 2 hours to make the glutinous rice cake firm.
- Slice it up and eat it with caramelized kaya to taste the chewy and delicious Pulut Tai Tai.
- The blue colour glutinous rice soak for overnight, the effect colour will be more rich and bright.
- Using a stainless steel plate for steaming glutinous rice cakes can be heated evenly. And the steaming time can be adjusted.
- Use water bags to suppress glutinous rice cakes is my method, because water can become any shape you want, so no need to prepare two same mould. Please set a few more bags to ensure that the bags do not leak.
- The time for pressing Pulut Tai Tai is to let the cake cool and set.
- The blue flower can be stored longer and use on anytime after sun-dried.