Pulut Tai Tai

Pulut Tai Tai Recipe

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About Pulut Tai Tai Recipe:

A very popular dish among locals also known as kuih.It is made of glutinous rice steamed in coconut milk. Blue Pea Flower gives this pretty Pulut Tai Tai (Pressed Glutinous Rice) its light blue shade, though you can leave it out if you can’t find it, as it’s mostly for the color. Whip this simple, creamy dessert that’s generously coated with a decadent, caramel-like kaya sauce. Cut the finished rice cake up into your desired shapes and drizzle homemade kaya over before serving.

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  • 7 Ingredients
Ingredients
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Ingredients for Pulut Tai Tai Recipe

  • 1 tablespoon dried butterfly pea flowers
  • 800 gram glutinous rice
  • 800 milliliter Water
  • As required Banana leaves
  • 3 Nos pandan leaves
  • 250 gram coconut milk
  • 1/4 teaspoon salt
Nutrition
  • 116g Fat(13.35%)
  • 69g Protein(7.96%)
  • 637g Carbs(73.10%)
  • 47g Fiber(5.34%)
  • Other(0.25%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Pulut Tai Tai Recipe

step 1

STEP 01

Heat ⅖ of water and then soak the dried butterfly pea flowers for 5 mins. Get rid of the flowers. Now soak 1/3 of the glutinous rice in the prepared blue water and rest the glutinous rice in plain water. Leave it overnight. Add salt in the coconut milk and stir it.

step 2

STEP 01

Place banana leaves into a pan. Now put the soaked glutinous rice into the pan and add 3/4 amount of coconut milk. Add 2 knotted pandan leaves along with glutinous rice and steam it for 20 mins.

step 3

STEP 01

Then add the remaining coconut milk. Steam again until glutinous rice is cooked. Mix the blue and white rice together then compact the rice and cut into desired shapes. Serve hot or keep in a refrigerator.

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