Pulut Tai Tai Recipe (Blue Glutinous Rice Cakes) 蓝花咖椰糯米糕 | Huang Kitchen

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Music: A Way For Me, by Nicolai Heidlas

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Pulut Tai Tai is such a popular teatime dessert. It is also known as Kuih Pulut Tekan which carries the meaning of compressed glutinous rice. This petite looking Nyonya kuih has the famous bright blue colour tinted on the kuih. This simple yet elegant nyonya delight is also a traditional Nyonya wedding specialty, a MUST have in any Peranakan wedding.

Pulut Tai Tai is extremely simple to make. It is a cake prepared from steamed glutinous rice and served with "kaya", an aromatic caramel coconut jam. It also has a bright blue marbled hue which is the signature colour of this all time favourite dessert. The steamed glutinous rice is tinted bright blue from the natural colouring of the petals from the famous butterfly blue pea flowers.

When cooled completely, cut into your desired shapes and sizes. Topped with a dollop of coconut jam before serving. Best serve these elegant delights in the afternoon complimented with a cup of tea or coffee and ENJOY!

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