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My wife's Pulut Tatai Recipe 咖椰糯米糕

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Pulut Tatai RecipePulut Tatai Recipe (27 December 2015)


Pulut Tatai, also called Pulut Tai Tai, is a Nyonya kuih made of glutinous rice. The rice for making pulut tatai is dyed with butterfly pea flower, or bunga telang, so that it appears blue. Usually the glutinous rice is separated into two batches, one blue and the other white. These are mixed together to form a single marbled slab. The pulut tatai is usually taken with a dab of kaya on it.

Let me share with you the recipe that my wife and I put together for making pulut tatai. Our recipe is based on various sources including tips from my mother-in-law, recipes we've come across on the Internet and cookbooks, which together help us form our own recipe through trial and error.

Recipe for Pulut Tatai

Ingredients for the kaya
  1. A small bowlful of eggs
  2. A small bowlful of sugar
  3. A small bowlful of santan
  4. Pandan leaves
  5. Sugar for making the caramel
Steps
  1. Boil a pot of water, using a double boiler or a big pot.
  2. Mix and whisk the eggs and sugar together until sugar dissolved.
  3. Pour the mixture into a stainless steel bowl or top unit of the double-boiler.
  4. Add pandan leaves and double-boiled the mixture until thick and creamy, stirring all the time for about 30 minutes.
  5. Strain the mixture and return to pot to continue double-boil. Stirring once every 10 minutes.
  6. Add santan to the mixture, stir to combine.
  7. Continue double boil, top up water level in the boiler or pot when level recedes.
  8. Prepare making caramel. Put a few table spoons of sugar in a metal ladle or a small non-stick pan, and heat it on direct flame until sugar turning brown. Do not over-brown the caramel as the taste will be bitter.
  9. Add the caramel to egg mixture and stir well.
  10. Wrap the lid of the double boiler with a clean cloth and secure. This is to prevent water from dripping into the kaya.
  11. Cover the pot with the lid and double boil for about 1 hour or longer. Do not stir during the steaming.
  12. When jam is cooked, remove pandan leaves and let the kaya to cool before storing into container.
  13. Serve with pulut tai tai or bread.
Ingredients for the pulut tatai
  1. Santan + pinch of salt
  2. Pandan leaves
  3. Banana leaves- Scalded and cleaned
  4. 500 g glutinous rice
  5. a big handful of bunga telang
Method
  1. Wash the glutinous rice and separate it into two equal parts of 250 g each.
  2. Take some bunga telang, pour hot water into it and soak for 10 minutes.
  3. Press the flowers to release the blue color. Drain the water and pour it into the washed glutinous rice.
  4. Add in more water and press the flowers until the desired amount of water is obtained.
  5. Water level must be about 1 inch above the surface of the rice, as the rice will puff up when soaked in water.
  6. Drain the rice and put it inside a tray in a steamer. Add in santan that has been seasoned with a bit of salt to the same level as the rice. If want to reduce amount of santan, can add water also to top up.
  7. If softer rice is preferred, adjust the water level. Place pandan leaves on top of the rice.
  8. Steam until rice is cooked. Mix the two colored rice.
  9. Pour the cooked rice into a tray lined with banana leaves.
  10. Use a piece of banana leaf to flattened the surface and press until it is compact.
  11. Place a heavy object on top of the surface.
  12. Leave the tray for a few hours until the pulut tai tai is set.
  13. Cut into desire shaped and sizes.
  14. Serve the pulut tatai with the kaya

Homemade Kaya Recipe

Homemade Kaya Recipe

Related to making pulut tatai, let me also share with you the recipe for our homemade kaya.

Details
Bunga telang cooking in a pot Bunga telang cooking in a pot (30 March 2013)


Pour the bunga telang dye to the pulutPour the bunga telang dye to the pulut (30 March 2013)


Soaked pulut riceSoaked pulut rice (30 March 2013)


Pouring the santan to the glutinous ricePouring the santan to the glutinous rice (30 March 2013)


Pouring the santan to the blue ricePouring the santan to the blue rice (30 March 2013)


Steam the glutinous riceSteam the glutinous rice (30 March 2013)


Pulut tataiThe marbled Pulut Tatai slab. (30 March 2013)

List of Penang Nyonya Kuih

Tim & Chooi Yoke's Recipes of Homecooked Food

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Tim & Chooi Yoke's Home Cooking

Let us share our joy of home cooking with you.

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Hello and thanks for reading this page. My name is Timothy and my hobby is in describing places so that I can share the information with the general public. My website has become the go to site for a lot of people including students, teachers, journalists, etc. whenever they seek information on places, particularly those in Malaysia and Singapore. I have been doing this since 5 January 2003, for over twenty years already. You can read about me at Discover Timothy. By now I have compiled information on thousands of places, mostly in Peninsular Malaysia and Singapore, and I continue to add more almost every day. My goal is to describe every street in every town in Malaysia and Singapore.
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