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pulut tai tai/pulut tekan (pressed glutinous rice with coconut jam)

Pulut Tai Tai/Pulut Tekan (Pressed Glutinous Rice w/ Coconut Jam)

Kristin Tan
Pulut tai tai is a famous Nyonya kuih, made by colouring and pressing glutinous rice overnight. This is served with kaya, a rich and fragrant coconut jam.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 2 d
Course Dessert
Cuisine Malaysian, Nyonya
Servings 8 people

Ingredients
  

  • 300 g glutinous rice
  • 200 ml coconut milk
  • 1 pandan leaf knotted
  • ½ tsp salt
  • 40 dried butterfly pea flowers
  • 3 tbsp hot water
  • banana leaf optional
  • vegan pandan kaya (I used my own recipe)

Instructions
 

  • Rinse glutinous rice and soak in water overnight.
    soaking glutinous rice
  • Drain the rice and pour into a heatproof plate. Place a knotted piece of pandan leaf on top and steam for 30 minutes.
  • In a small bowl, combine dried butterfly pea flowers and hot water. Let sit until the water is infused with the colouring, around 5 minutes. Squeeze out all the liquid from the flower.
    butterfly pea flower colouring
  • Let the steamed rice cool slightly, then add coconut milk and salt. Mix well to ensure that the rice absorbs the milk. Then use a spoon to randomly distribute the food colouring all over the rice. Steam for another 10 minutes.
    pouring the blue food colouring over the glutinous rice
  • Line a 6 x 6" square pan with banana leaves or parchment paper. Add in the glutinous rice, packing it down tightly.
    packing down the rice into a pan lined with banana leaves
  • Cover the top with more banana leaves, then place heavy objects on top to press down on the rice. Press it for at least 8 hours, or overnight.
    placing heavy objects to press down on the rice
  • The next day, slice the pressed rice into your desired size with a serrated knife. Serve it at room temperature, with vegan kaya.
    slicing the pressed rice with a serrated knife

Notes

Pulut tai tai is best eaten on the day it's made. Store leftovers in an air-tight container in the fridge for up to 5 days. It will harden in the fridge, so steam it for 10 minutes before serving again.
  • Besides the long soaking and pressing time, pulut tai tai is very easy to make at home! You just need a lil patience :)
  • If you can't find butterfly pea flowers, use blue food colouring or simply omit it.
  • Banana leaves make the rice fragrant and prevent it from sticking to the pan. If you can't get it, use parchment paper.
This recipe is adapted from K L Liew.
Keyword coconut milk, dessert, glutinous rice, kaya, pandan, street food, sweet
Tried this recipe?Let us know how it was!