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Friday 2 July 2021


Pulut Tekan or Pulut Tai Tai is a popular Nyonya dessert kuih. 

Pulut tekan literally translated as pressed glutinous rice. 


300gm glutinous rice
200ml thick coconut milk
100ml water
½ tsp salt
3 pandan leaves (cut into 3" long)
50 - 60pcs blue pea flowers or bunga telang

Boil about 300ml water and add in the blue pea flowers. Let it turn into a nice vibrant blue colour and let cool.

Wash clean the glutinuous rice and divide into two portions. Soak one portion rice in plain water and the other portion, sieve out the flowers and pour the blue water in.  Soak the rice at least 4 hours. 

Prepare your steamer or wok.

After 4 hours, drain dry the glutinuous rice. Pour into 2 separate steaming plates (you may just pour into one plate; half white half blue in a steaming plate).   Put the pandan leaves on top.

Mix the thick coconut milk, water and salt together.  Stir till combine.  Pour into the glutinous rice (divided into equal portion if you are steaming separately the white and blue stained rice).  Steam for 30 minutes in medium heat.

Once done, remove and fluff the rice.  Add the glutinous rice into your pan or mould with banana leaves at the bottom pan (if you have,  else you can used greased proof paper).
Press the glutinous rice with a  "penekan kek lapis" or cake press.

Slice the glutinous rice to your desire size and serve with a dollop or spread kaya on top


Love to look at the beautiful stained blue rice 😊

Friday 4 June 2021

Braised Chicken in bean paste (Terengganu style aka "Kay Hong")

Now that we are in full lockdown for 14 days, we are not allowed to dine in in restaurants but only for takeaways.  As Covid19 cases are rising higher day by day here, I try not to go out too often.  So I will try to cook our meals as simple as possible ~ possibly in a one pot dish, less utensils pots and pans to wash up too 😅.

I have cooked this Braised Chicken Terengganu style (aka "Kay Hong"), back in 2012.  It was so flavourful and easy to prepare and cook.  So to those who is looking for a simple yet flavourful dish, why not try this braised taucu palm sugar chicken !

Today I am just using only chicken drumsticks instead of two types of protein.  


4 -5 (abt 500gm) chicken legs (cut into bite sized pieces)
3 or 4 hardboiled eggs
15 shallots
3 cloves garlic
2 tbsp preserved bean paste (taucheow)
2 tbsp sweet soya sauce (I used ABC dark sauce)
2 tbsp dark soya sauce
Palm sugar (gula Melaka) abt 80-100gm
700ml water (adjust for consistency to your preference thickness of gravy)

Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.

Add in chicken pieces. Stir fry for about 2 mins.

Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.

Simmer until chicken is cooked and tender.

Enjoy .... hope you will love this easy to cook dish