Recipe: Nyonya Pulut Tai Tai 娘惹咖椰糯米糕

Mamamia!

Method:

1. Soak at least 6 hrs (a) 300g washed glutinous rice and (b) 100g washed glutinous rice + 1/4 tsp vinegar + 1 tsp blue coloring. Drain and set aside
2. Mix 210ml coconut milk + 50ml water + 1 tsp salt. Set aside *for richer pulut, use coconut cream instead (used TCC brand)
3. Optional: Cover pan with banana leaves (or line 4 pandan leaves)
4. Spread glutinous rice with blue rice side by side. Place 3, halved pandan leaves on top (or in between if step 3 is omitted)  
5. With high-heat, steam the rice with 3/4 of coconut mixture for 20 mins, discard pandan leaves
6. Pour the remaining coconut mixture, fluff and mix the rice a little. Steam for another 15 mins
7. Into a container, mix and compact the rice with a metal spoon (or cling wrap and press)
8. Set aside to cool. Slice and serve with kaya!

Soak at least 6 hrs (or best overnight)

Drain and set aside

Mix 210ml coconut milk + 50ml water + 1 tsp salt

Cover pan with banana leaves (or line 4 pandan leaves)

Spread glutinous rice with blue rice side by side. Place pandan leaves on top

With high-heat, steam the rice with 3/4 of coconut mixture for 20 mins

Pour the remaining coconut mixture, fluff and mix the rice a little

Steam for another 15 mins, high heat

Into a container, mix and compact the rice with a metal spoon

or cling wrap and press to compact