A Pulut Tai Tai Recipe You Ll Keep On Making
Pulut Tai Tai is a Nyonya kueh made of glutinous rice. They are also known as Pulut Tekan and these are usually been served during Peranakan weddings. This delightful little kueh is being prepared by pressing the glutinous rice together and make it compact using a wooden frame.
Now, you must be wondering why it is called ‘Tai Tai’? Tai Tai refers to a rich man’s wife who enjoys a life of leisure. It is said that this specific kuih was only served to the wives of rich men back then. Thank God that times have changed or we will not even have the chance to try it since it’s a Tai Tai-exclusive kueh, right?
Preparing the Tai Tai
In this recipe, we are preparing the glutinious rice by soaking it in water and blue pea flower or bunga telang juice to colour it.
The dyed glutinous rice will then be steamed in fresh coconut milk. Usually, the glutinous rice is separated into two batches, one blue and the other white. These are mixed together to form a single marbled white and blue hue glutinous rice block. Very simple and easy to make.
If you are planning to make this Pulut Tai Tai recipe, don’t forget to serve it with some creamy, rich kaya to take it up a notch! Perfect for afternoon tea.
1kg glutinous rice, washed, drained and divided to 2 trays equally.600ml fresh coconut milk2 teaspoons of salt4 pandan leaves, cut into 2 for each leaf40 pieces of dried bunga telang, soak in 40ml hot water
1.Soak 500g of washed glutinous rice in the bunga telang juice for 4 hours. Discard water after soaking.
2. Soak the other 500g of washed glutinous rice in water for 4 hours. Discard water after soaking.
3. Add 1 teaspoon of salt to the coconut milk and stir well.
4. Pour 250ml of the coconut milk over the blue glutinous rice and the other 250ml to the white glutinious rice. Keep the balance of 50ml coconut milk for later.
5. Add in the pandan leaves.
6. Bring water in the steamer to a boil and steam the glutinous rice over Medium heat for 25 minutes.
7. Discard the pandan leaves and then fluff the rice with a pair of chopsticks or fork.
4 Add the balance of 50ml of cocnut milk into to each cooked blue and white glutinous rice and mix well.
5 Continue steaming over medium heat for 15 minutes.
6. Transfer the blue and white glutinous rice alternating each color to an 8″ square baking pan lined with banana leaves. Then press down until firm and compact.
7. Cover the glutinous rice with banana leaves, top with another same-sized baking pan and loads with weights. You may use heavy bricks or heavy items to ensure the glutinous rice are well pressed. Set aside for few hours.
8. When cooled, unmould and cut into small pieces using a plastic greased cutter.
9. Serve with your favourite homemade kaya or if you don’t have one, try my duck yolk egg kaya recipe that I shared earlier.
Eat Like a Tai Tai
I am sure by now, you’ll be thinking, ‘This recipe is so easy!’ and yes, I agree with you. Besides, this recipe will never fail to give the desired results of fluffy, soft glutinous rice every time I made it. I hope it will do the same for you too!
If you love more classic Nyonya kueh recipes like this, be sure to check out Butterkicap for other Nyonya kueh recipes I have shared here like my all-time favourite recipe, the Nyonya Kueh Lapis for you to try.
Follow For More Delightful Recipes!
For any inquiries or even a little chat about delicious Nyonya desserts, just slide into my Instagram DM at @justinescakesandkueh. Don’t forget to follow me and Butterkicap for more feel-good recipes and comforting heritage food that you can try and make on your own!
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