Pulut Tai Tai is a classic local treat made of glutinous rice. Also known as Pulut Tekan, it is served at Peranakan weddings and is commonly found at any stall that sells Nyonya kuih.
“Tai Tai” refers to a rich man’s wife who enjoys a life of leisure, as this kuih is said to have only been served to the wives of rich men back in the day. Thank goodness times have changed, as it’s much too delicious to be limited to just a select section of society.
Don’t forget to serve it with some creamy, rich kaya – which could also be what “tai tai” alludes to!
Ingredients
- 1kg glutinous rice, washed, drained and divided into two trays
- 600ml fresh coconut milk
- 1 teaspoon salt
- 4 pandan leaves, each cut into halves
- 40 pieces of dried butterfly pea flower (bunga telang), soaked in 40ml hot water
Method
- Soak 500g of the washed glutinous rice in the butterfly pea flower juice for 4 hours.
- Soak the other 500g in water for 4 hours.
- Add 1 teaspoon of salt to the coconut milk and stir well.
- Pour 250ml of the coconut milk over the blue glutinous rice, and the other 250ml over the white glutinous rice. Keep the remaining coconut milk for later.
- Add the pandan leaves to each tray.
- Boil water in a steamer and cook the glutinous rice over medium heat for 25 minutes.
- Discard the pandan leaves and fluff the rice with a pair of chopsticks or a fork.
- Add the remaining coconut milk into each of the trays and mix well.
- Steam over medium heat for another 15 minutes.
- Using a spatula, transfer the glutinous rice to a 20cm square baking pan lined with banana leaves. Alternate each colour so there is a mix of blue and white rice in equal amounts.
- Cover the kuih with banana leaves and press down with heavy objects such as a stone mortar or clean bricks. The items must be heavy enough to ensure the rice is well-pressed. Set aside for at least 2 hours.
- Unmould and cut into small pieces using a greased cutter. Serve with your favourite store-bought kaya or make your own.
This article first appeared in butterkicap.com.
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