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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...............