This is my all time favorite dessert from Malaysia. It is classic cake from Nyonya cuisine. The making steps are simple yet superb yum! Pulut is a Malay word meaning glutinous rice or sticky rice. The blue color is the natural color from the butterfly pea flowers. Kaya is a coconut sweet spread which can be eaten with many pastries and cakes. The spread is full with coconut flavor and most important it will bring up the entire flavor of this cake.
Nyonya Pastry Pulut Tai Tai aka Sticky Rice with Kaya
Ingredients: (blue rice)
glutinous rice – 500g
Butterfly pea flowers – 10g
coconut milk – 200ml
Coconut flakes (unsweetened) – 15g
Pandan Leaf – 3 stalks
salt – 1/4 tsp
Water – slightly overflow the rice
Ingredients : (Kaya coconut spread)
(omit the pandan leafs in the recipe)
How to make Nyonya Pastry Pulut Tai Tai aka Sticky Rice with Kaya
- soak the sticky rice in butterfly pea flowers water overnight
- Lie the pandan leaf on top and Steam the sticky rice for 40 minutes
- Add in the salt, coconut milk and coconut flakes, mixed well with the sticky rice
- Steam for additional 5 minutes
- transfer to the mold and pressed down with a heavy metal lid (whatever heavy in kitchen) to tighten the sticky rice for easy shaping. Keep inside the fridge for 3-4 hours until it is completely cold
- Cut the sticky rice into the square shape or whatever desired shapes.
- serve with the kaya spread
- YUM!
One thought on “Nyonya Pastry Pulut Tai Tai aka Sticky Rice with Kaya”