Pulut Tai Tai

Ingredients:


700g glutinous rice

blue food coloring (or 'bunga telang'/Blue Pea flower- washed & pounded to extract the blue coloring)

1 cup coconut cream (with 1/2 tsp salt)

3 cups coconut milk

pandan leaves

banana leaves

• Soak 1/4 of the glutinous rice in the blue coloring and the rest of the rice in water for about 2 hours.  (Squeeze a few drops of lemon/lime juice into the rice to give it a beautiful sheen and retains the color).
• Drain rice well.  Line the bottom of a pan with banana leaves.  Put the rice and pandan leaves in and add half portion of the coconut milk.  Steam over boiling water for 10 minutes.
• Then add the rest of the coconut milk and continue to steam for another 10 minutes.  Fluff the rice with chopsticks to mix well. (More coconut milk can be added if needed).
• Remove the pan from the steamer and add in the thick coconut cream.  Using chopsticks, fluff the rice again.  Steam for another 5 minutes (or until the rice is well cooked).
• Line a square pan with greased banana leaves.  Spoon in the rice and press down the rice with another banana leaf on top.  Weigh it down with a heavy object.  Leave to cool completely.
• Cut rice into pieces and serve with Kaya .