Nyonya Pastry Pulut Tai Tai aka Sticky Rice with Kaya

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)

recipe – http://yencooking.com/bread-machine-recipe-easy-homemade-rich-pandan-flavor-kaya-coconut-spread/

(omit the pandan leafs in the recipe)

How to make Nyonya Pastry Pulut Tai Tai aka Sticky Rice with Kaya

  1. soak the sticky rice in butterfly pea flowers water overnight
  2. Lie the pandan leaf on top and Steam the sticky rice for 40 minutes
  3. Add in the salt, coconut milk and coconut flakes, mixed well with the sticky rice
  4. Steam for additional 5 minutes
  5. 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
  6. Cut the sticky rice into the square shape or whatever desired shapes.
  7. serve with the kaya spread
  8. YUM!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.