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
for how many days the flowers should be dried before extract the colour?
ReplyDeleteYou can dry it for 4-5 days..thank you
ReplyDelete