Monday, December 20, 2010

Blue Glutinous Rice Cakes (Pulut Tai Tai)

I always wanted to make this Chinese Baba Nyonya wedding specialty cakes. It is called Pulut Tai Tai or Blue Glutinous Rice Cakes. The blue stain comes from a flower name Bunga Telang or Blue Pea Flower. Since I still have some of the dried blue pea flowers given by Sonia I decided to made some when my friend Choy’s and her family came to our house for dinner not too long ago Traditionally, this cakes are served with kaya (coconut egg jam) and you can find the recipe here.


600g glutinous rice – wash and soak overnight
350 ml coconut milk
150ml warm water
4 pandan leaves
1 tsp salt
2 tbsp sugar
12 - 15 blue pea flowers – soak in some warm water,crush it to extract the blue coloring.

1. Wash the rice and divide it into two equal portions. Soak one part in water and another part in the blue pea flowers juice. Leave them overnight. Soaking the rice overnight will help in steaming process.
2. Drain both the rice; put them side by side on into a steaming tray. Warm the coconut milk, sugar and salt into the microwave for 30 seconds. Stir and mix well.

3. Drizzle in about half of the coconut milk into the rice. Arrange the pandan leaves on top of the rice and steam the rice over rapid boiling water for 10 minutes.
4. Remove the steaming tray, put the pandan leave aside, fluff up and mix both rice together and drizzle the balance of the coconut milk, put the pandan leaves back on top of the rice again and continue to steam for another 15 minutes or until the rice is done.
5. Remove the steaming tray; discard the pandan leaves, even out the rice with a spoon, and using a banana leaf or aluminum foil press down the rice until well compact.
6. If possible put something heavy (I used can food) to weigh down the rice. Leave it to cool.
7. Slice the rice cakes and serve it with coconut jam.

I am submitting this dish to Muhibbah Malaysia Monday
For more details please refer here


Anonymous said...

Delicious Pulut Tai Tai especially the color really nice. You are a great cook Gert! Thanks for sharing.


hanushi said...

This is really pretty!! :)

Jeannie said...

Wow! I love these...I can eat a few at one sitting!

My Little Space said...

It's not easy to find Bunga Telang these days. I think I have to plant it my own. I'm a big fan of glutinuous rice and you just make me crave for it. :o) Have a great day and stay warm.
Blessings, Kristy

Little Corner of Mine said...

Yummy. My friend gave me some bunga telang too. Have yet to use it.

Unknown said...

Wow how gorgeous these are, lovely thing to eat I am sure.

lena said...

hi, one of my fav kuih and must go with lots of kaya but like what kristy said, it's not easy to get the bunga telang, i dont seem to find them anywhere in the market.
The way you present it looks so attractive

dinewithleny said...

wowwwww my favourite kuih...

Mat Gebu said...

Waaa pulut tai-tai, my favourite, sebab ini kueh peranakan, guaa kasi pantun sama luu....


Bakericious said...

these kuih looks so pretty.

Elin Chia said...

my kids love this kuih but I am not good with glutinous rice...either I undercook or overcook them :( but now with your recipe I may be able to do a good job out of it :))) Thanks Gert.

Have a blessed Christmas and remember keep warm,

WendyinKK said...

I love the way you piped the kaya on. Very nice presentation.
The other day when I met up with other bloggers, I told them how my friend's grandma used to make her yummy blue flower rice. They were totally disgusted by the way it was weighed down. LOL. Old fashioned way ma.
By the way, I'll spare u the details, LOL.

Sonia ~ Nasi Lemak Lover said...

you still have that dried blue flower huh...i like this kuih too.

Aunty Liew said...

So pretty especially with the way you decorate it with coconut jam.

Honey Bee Sweets said...

Gert, the Pulut tai tai looks sooo good! I am drooling! I love this kueh, hopefully I can get those seeds soon and make them Myself one day. :) Btw, I just realize this, I think the seeds will be returned to you again. *sorry!!*....because California is an agriculture state, so it's very strict on these kind of plant things. I hope you don't mind but if u get a chance, please send the seeds to my Singapore address instead. So sorry for the trouble! Happy holidays!

Cooking Gallery said...

This is new to me, but it looks very pretty and delicious!

Awayofmind Bakery House said...

I love this Pulut Tai Tai!!I used to eat this when I was young, when I stay in Penang. Soooo long not eating it. Yours Pulut Tai Tai looks delicious and what a lovely colour!

Nate @ House of Annie said...

Beautiful! And so nicely done. I want some of those blue pea flowers!

ICook4Fun said...

Yen, you are welcome.

Hanushi, thank you.

Jeannie, I cut this really small so you can eat as much as you like :)

Kristy, it is not too difficult to plant it. Yes I saw you glutinous rice stuffing. Really good.

LCOM, maybe you can make some dessert out of it.

Jennifurla, thank you.

Lena, thank you.

Dinewithleny, mine too :)

ICook4Fun said...

Mat, thank you. Pandai you berpantun. Sorry lah yea I tak pandai pulak nak balas :)

Jess, thanks you.

Elin, do try this out. Blessed Christmas to you and your family too.

Wendy, thank you.

Sonia, this were the last ones. No more already. Thanks again for the bunga telang.

Waikitt, thank you.

Bee Bee, I alredy mailed it yesterday. Don't worry if it get return I will send it to your Singapore address.

Cooking Gallery, thank you.

Ah Tze, thank you. I am sure you can still buy this kuih back in Malaysia.

Annie, the next time you go back to KL check out the bakery supply store. I am sure some of them sell it.

Cheah said...

This is one of my favourite kuih but have to control myself not to go overboard with it! I've posted a Peach Upside down cake based on your recipe, and have linked it to yours. Thanks for sharing! Merry X'mas, Happy Winter Solstice and Happy New Year to you and your family!

Beachlover said...

I liked pulut tai tai bcos of the kaya!! hehe! you make it's sound easy to make...wish I can make like you one day too

Anonymous said...

these remind me of the snacks i see at the market. it's nice to know what goes in them. i'll have to try out this recipe when i get home.

shaz said...

Oh, I didn't know it was called pulut tai tai, I always just called it the blue pulut kuih ha ha :) Great looking kuih and love how you piped the kaya on top. Yum!

Mum On The Run said...

Oh, thanks for this recipe, my husband love this. I must try to make it but we can't find Bunga Telang here in the UK, blue food dye ok?

Agy said...

Hello, would like to link back to your blog and post a pic of the kuehs to illustrate natural food colouring on my blog post.

Thank you