I finally got my hands on some Blue pea flowers which produced a very natural blue dye for this recipe. My son went to Malacca recently and bought 2 packets back after many reminders. Now that I have all the ingredients let's start with making this delicious nyonya pulut tai tai, which is glutinous rice, steamed with coconut milk and compressed tightly before you cut and serve with coconut and egg jam....very delicious !
First you soak 1/3 of the glutinous rice in the blue water and the remaining 2/3 in normal water for at least 4 hours or over night.
Ready for steaming
Unmold when cooled, and this is what you get, nicely marbled effect of glutinuous rice
Cut it into any shape you like, scoop a spoonful of kaya on top and enjoy!
The recipe goes like this...
500g of glutinous rice
250ml coconut milk
Pinch of salt
1 tablespoon sugar
about 60 buds blue pea flowers or substitute with a few drops of blue food dye
Enough water to soak rice in
Line a 7 inch square tin or 3 x 9 inch loaf pan with softened banana leaf. Set aside.
Soak the flowers in a cup of hot water and squeeze out the pulp when the water is blue enough. Soak 1/3 of prewash glutinous rice in the blue water (add water until the rice is fully covered). Soak the balance rice in plain water. Soak rice for at least 4 hours or overnight.
Mix salt and sugar in the coconut milk.
Drain both the rice and put both into a steaming pan as shown above, add 2/3 of the coconut milk mixture and steam on high fire for 15 minutes. Remove the pan from the steamer, fluff up the rice and mix till you get the marble effect, add the remaining coconut milk and return the pan to steamer to continue steaming for another 10 minutes or until the rice is cooked.
Pour the rice into the prepared pan and press into the pan evenly. Use another similar size pan as a weight to compress the rice. Cool completely before unmoulding and cut into desired shaped.
Serve with kaya. The recipe for kaya is as follows:-
Kaya (adapted from Sonia's blog)