PULUT TAI-TAI

Pulut Tai Tai or Blue Glutinous Rice Cakes is one of the Baba Nyonya's favourite kuih and popular among the Chinese and Baba Nyonya. The blue stain comes from a flower name Bunga Telang or Clitoria Flower. This pulut tai-tai is normally served with "kaya.

Recipe  Pulut Tai-Tai
900 g glutinous rice / 900 g pulut
7 oz thick coconut milk / 7 oz santan pekat
3 tsp salts / 3 sdt garam
1 tbsp  sugar / 1 sdb gula
2  big pieces of banana leaves / 2 keping daun pisang
1/4 cup dried clitoria flowers / 1/4 cawan bunga telang kering
1 cup water / 1 cawan air
1 slice lime / 1 hirisan limau nipis

1. Add dried clitoria flower to water and bring to boil. When color released totally, strain out blue liquid to a bowl and cool /Masukan bunga telang kering dalam air dan masak sehingga ia mengeluarkan warnanya. Tapis dan sejukan
2. Wash glutinous rice twice and drain. Take a quarter portion of the rice and soak in blue liquid and lime. Soak remaining rice in clear water. Leave both rice a side for 2 hours/ Basuh pulut sebanyak dua kali. Tapis dan ambil 1/4 pulut tadi direndam dalam air bunga telang bersama hirisan limau. Bagi pulut direndam dengan air biasa dan biarkan selama 2 jam
3. Line a steamer with a piece of banana leaf. Place white and blue side by side in the steamer /Alaskan loyang dengan daun pisang dan letakkan kedua-dua pulut itu bersebelahan - lihat gambar.
4. Add salts to coconut milk stir well. Add coconut mixture into rice slowly without stirring. Over  medium heat steam rice for 30 minutes / Masukkan garam ke dalam santan...perlahan-lahan curahkan santan ketas pulut dan kukus selama 30 minit
5. Grease and line 9" cake tin with a piece of banan leaf. Transfer rice into tin, alternating blue and white rice to create marble. Compact the rice and steam for another 7 minutes. / Lapik loyang 9" dengan daun pisang dan masukkan pulut yang dikukus tadi. Gaul berselang seli seperti marble dan bertompok-tompok warna biru dan putih. Tekan pulut dengan daun pisang sehingga mampat dan kukus semula selama 7 minit.
6. Complete cool the rice and cut 2" square pieces and top with a tsp of kaya before serving./ Sejukkan pulut dan potong 2" persegi dan letakkan 1 sdt kaya di atasnya.

Kaya Recipe

4 eggs / 4 biji telur

7 oz thick coconut milk / 7 oz santan pekat

6 0z sugar/ 6 0z gula

5 pieces pandan leaves / 5 helai daun pandan

2 tbsp sugar for caramel / 2 sdb gula untuk membuat karamel

Mix all ingredients until sugar dissolve, strain. double boil over low heat until thicks stirring constantly. During the half time add caramel and continue stirring/ Campurkan semua bahan sehingga gula larut. Tapis dan double boil di atas api kecil sehingga separuh pekat. Masukkan karamel dan terus kacau sehingga pekat.

Pulut tai-tai adalah pulu biru yang dimasak menggunakan bunga telang. Pulut ini popular dikalangan masyarakat Cina mahupun masyarakat Baba Nyonya. Biasanya dimakan bersama serikaya. 

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