Pulut Tai Tai 蓝花糕 - by Jenny Yennee

Here is Nyonya Steamed Glutinous Rice Recipe
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Pulut Tai Tai 蓝花糕   
Nyonya Steamed Glutinous Rice
Ingredients
500g glutinous rice, washed and soaked for 4 hours and drained
250ml coconut milk
3pcs pandan leaves
A pinch of salt

*10pcs dried blue pea flowers (bunga telang) + 100ml water

Method
Lightly wash dried blue pea flowers, add 100ml water and cook over low heat to extract blue colouring. Discard flowers and retain the blue water.
Mix well between glutinous rice, salt, coconut milk and pandan leaves in a steaming pan. Steam over rapidly boiling water for 25mins.
Remove the steaming pan from the steamer, discard pandan leaves, use a pair of chopsticks to fluff up the rice ( as to cook all rice evenly ). Take out 1/3 of glutinous rice and mix with blue colored water. Mix this blue colored glutinous rice with plain glutinous rice. Return to the steamer and continue steam for another 10-15mins. Taste the doneness of the rice and add more water when necessary and continue to steam until right texture. Pour rice to another clean pan and press down the rice till compact. Leave to cool completely. Cut into pieces and serve with kaya.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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