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Friday 25 July 2014

Pulut Tai Tai


Everytime I went to the wet market I will be passing one corner at the road side where there is a plant with this blue flower bloom beautifully.  I know that plant is that blue pea flower or another name to it is Clitoria.   

I wanted to pluck it everytime I pass by but the thought of not knowing what to do with it first so I just pass by admiring it.  

Here today, I make my first pulut tai tai using the blue pea flower. 


Pulut Tai Tai
(Steamed Glutinous Rice Stained With Blue Pea Flower 
With Coconut Egg Jam)
Recipe sourced from Cooking Momster 

Ingredients :
300gm glutinous rice, washed and soaked in water overnight
Few pieces of pandan leaves
1 cup coconut milk
1/4 tsp salt

30 pcs bunga telang
1/2 cup water 


Method :
In a small pot, add in theblue pea flower and 1/2 cup water. Bring it to boil in order to get the blue colour. Remove from heat and discard the flower. Let it cool.

Soaked 1/3 of the glutinous rice with blue colour water and the balance of the glutinous rice with water. Soaked overnight.

Next day, drained the rice and put the rice and pandan leaves in a steaming tray.
Mix coconut milk with salt. Pour 1/2 the mixture of coconut milk over the glutinous rice in the steaming tray.


Steam over high heat for about 15 minutes.

Fluff the rice with a pair of chopstick and add remaining coconut milk mixture and steam for another 15 minutes.

Prepare a 7′ X 7′ square tray. Line the bottom of the tray with banana leaves.

Pour the glutinous rice into the tray and create the marble effect of blue and white. Press down the glutinous rice on the tray till compact and line the top with a piece of banana leaves. Leave it to cool completely.

Cut into small square pieces and serve with Kaya (Coconut Egg Jam)

   
                           In the midst of steaming...............







15 comments:

  1. mmmmmmm!!! i love this! you know i always wanted to make this. i didn't have the blue pea flower.. then i ordered some from thailand... now i have it, i don't have pandan leaves.... @_@|||

    maybe i should just get mel mel to be so kind to share some with me

    ReplyDelete
    Replies
    1. Hi Victoria
      You can make this without the pandan leaves too now that you have the blue pea flower!!

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  2. They're gorgeous, mel! I love the blue tints all over.. so enticing ^^

    ReplyDelete
    Replies
    1. Thank you Hui! Your sweet words just make my Friday! Have a wonderful long weekend holiday!

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  3. I have a blue pea plant and always collecting the flowers and air dry it, next time you short of this flowers, let me know ya ^_^. This is yummy kuih by the way!

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    Replies
    1. Oh that is so sweet of you Sonia..ok will let you know if I want this flowers next time! Thank you!!

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  4. Lovely ocean blue pulut tai tai! I still have lots of blue pea flowers in my fridge. Wish to try this kuih too when i free! :)

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  5. Hi Mel, think I will also 'look see look see' when I'm walking along the roadside ... see any luck to find blue pea flowers. My son used to call it 'Blue Mountain' a kuih blue colour glutinous rice top with coconut from Bengawan Solo ... his fav (^-^)!

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  6. Hi Mel, light blue color on the kuih is beautiful. The kuih is Yummy too!

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  7. Hi Mel .I like this kuih. Wat attract me is the blue colouring and I just started to plant this blue pea too..

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  8. very rare i see this bunga telang plant at my place here..but i managed to get a pack of dried ones from a thailand trip.

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  9. I made this a few weeks ago. Looking at yours, I feel like having it all over again :)

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  10. Mel, I love this Pulut Tai Tai with lots of kaya!

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  11. Hi Mel,
    This is one of our favourite kuih.
    Looks yummy!

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  12. Long time didn't make this already, tend to over eat when I do...just look at yours and then go to market buy a few pieces lol!

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