Pulut Tai Tai 蓝花咖椰糯米糕

🧂 Ingredients

• 300 g glutinous rice
• 300 g coconut milk
• 2 long pandan leaves

  washed and tie into knot
• 2 g dried butterfly pea flowers
• 200 ml water
• ½ tbsp stevia sweetener
• ½ tsp salt
• 200 g kaya

  chilled

Instructions

• 1 Boil 200 ml water and add to 2 g dried butterfly pea flowers. Let it steep for
  10 minutes, covered. Then drain off the flowers and set the blue tea aside.
  
  Note: if using fresh butterfly pea flowers, wash flowers well, add boiling water
  and let it steep for 15 min or until the water turns dark blue. Drain off the
  flowers to get the blue tea.
• 2 Prepare coconut milk by mixing 300 g coconut milk, 1/2 tsp salt, 1/2 tbsp stevia
  sweetener. The mixture should be thin and running.  Add more water if it's too
  thick.
  
  Note: if using coconut cream which is thicker, add water to thin it down.
• 3 Cut banana leaves according to the sides and the base of the cake tin.
  
  Note: I’m using a 6-inch cake tin with removable base. 
• 4 Wash the banana leaves and soak in boiling water for 10 min.
  
  Remove the leaves and pat them dry.
• 5 Line the base and side of the cake tin with the banana leaves.
• 6 Rinse 300 g glutinous rice with tap water until water runs clear. This takes 2-3
  washes. 
• 7 Soak the rice for 1 hour. After 1 hour, drain off the water from the rice.
  
  Note: you can also soak overnight but I find no difference.
• 8 Boil water in a steamer pot over medium-high heat. Once the water boils, place
  the glutinous rice into the steaming pot and cover.
• 9 Steam the rice for 30 minutes. 
• 10 After 30 minutes, turn off heat. Fluff the rice with a fork.
• 11 Add the coconut milk mixture to the rice until the rice is just covered.
  
  Drizzle blue butterfly pea flower tea all over. 
• 12 Tie into knot 2 long pandan leaves and place on top of the rice. 
  
  Cover and steam on medium-high heat for another 15 minutes.
• 13 Turn off heat and remove the pandan leaves.
• 14 Use a spatula to press the rice into lined cake tin. Make the rice as compact as
  possible. 
• 15 Cover the rice with a banana leave. Let it cool for 3-4 hours or overnight.
  Optional to add more weight (such as mortar or heavy pots) on top of the rice to
  compress it.
  
  Note: I cooled it overnight in the kitchen covered.
• 16 Fill a piping bag with 200 g kaya. Chill in the fridge for at least an hour
  before use.
• 17 Remove the pulut tai tai from the cake tin.
• 18 Cut the pulut tai tai into desired shape. 
• 19 Decorate by piping it with kaya.
• 20 Enjoy the pulut tai tai.

Nutrition Info