About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, October 22, 2015

PULUT TAI TAI



PULUT TAI TAI

400 gm glutinous rice,cleaned,soaked overnight and drained.

1 tsp salt

2/3 thin coconut milk

2/3 thick coconut milk

2 pandan leaves,knotted together

10 dried butter pea flower,soaked with a 1/4 cup very hot water for 2-3 hours.Squeez and drain the juice.

1 tin of kaya

1.    Drain the soaked rice and place in a shallow tray. Stir haft of the salt into the thin coconut milk until dissolved. Pour into the rice bury the pandan leaf in the rice and place the tray in a pre-heated steamer. Cook for 20 minutes.

2.    Meanwhile, stir the remaining salt into the thick coconut milk. Divide this milk into equal portions and mix one portion with the flower extract to colour it blue.

3.    Flake the steam rice with a fork and divide it into two portion of hot rice in a mixing bowl and add the plain coconut milk. Mix well to incorporate. To the second portion of rice,pour in the coloured coconut milk and mix likewise.

4.    Return the two batches of rice to the steaming container just place them side by side and continue steaming for another 20-30 minutes.
Let the rice cool. Take some plain and colour rice and press into the kuih ayu mould and press hard. Unmold and put some kaya into the hole on top







2 comments:

  1. for how many days the flowers should be dried before extract the colour?

    ReplyDelete
  2. You can dry it for 4-5 days..thank you

    ReplyDelete