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Glutinous Rice with Coconut Jam

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Glutinous Rice with Coconut Jam




Cook Time

Cook Time

an hour



22 Servings
Grace Teo
Grace Teo   nyonyacooking
Published on March 14, 2015

  Based on 679 YouTube ratings  Watch Now


Commonly served as a dessert or a delicacy during the Straits Chinese wedding, this 'kuih' is made of glutinous rice steamed in coconut milk and compacted in a wooden frame to be cut into desired shapes. The vibrant blue in certain parts of the glutinous rice enhances the beauty of this 'kuih'. It is also known as 'Pulut Tai Tai' for its elegant outlook. 'Tai Tai' refers to rich men's wives who lives a life of leisure. The contrasting colour of the coconut jam/'kaya' together with the vibrant blue and white of the glutinous rice makes this 'kuih' delightful and pleasing to the eyes. It tastes equally good with either the pandan-flavoured or the usual brown 'kaya'. The slight tinge of saltiness from the glutinous rice coupled with the sweetness of the 'kaya' makes this 'kuih' a delight to savour.

I had a chance to introduce this delicious 'kuih' to the locals at a German market. I must admit it was very interesting watching their reactions. Many were very skeptical as they were afraid to try what they thought was 'wasabi' on glutinous rice nor could they fathom how 'wasabi' could be sweet! Furthermore, the eye catching blue colouring was definitely new and strange to them. However, upon trying the 'kuih' after some persuasion and reassurance, several of them even came back for seconds!

Seriously, it is really tough not to like this 'kuih' once you have sampled it. Truly irresistible, if you ask me!

Glutinous Rice with Coconut Jam is also known as: Pulut Tai TaiPulut Tekan

Community Food Snaps



  • 800 grams glutinous rice
  • 1 tablespoons butterfly pea flowers (dried)
  • 250 grams coconut milk
  • 1/4 teaspoons salt
  • 3 pandan leaves
  • banana leaves

Steps to Prepare


Soak dried Butterfly Pea Flower in hot water to extract the colour. Remove flowers from the liquid. Soak 250g of glutinous rice in the blue coloured water and the rest of the glutinous rice in plain water overnight.


Place banana leaves on a pan. Then, pour soaked glutinous rice (without water) in the pan and add in 3/4 of the coconut milk. Steam the glutinous rice with 2 pieces of pandan leaves knotted together for 20 minutes. After 20 minutes, add the remaining coconut milk to the glutinous rice and steam for a further 20 minutes or until glutinous rice is cooked.


Mix the white and blue glutinous rice to create the marbled effect. Once rice is mixed, compact glutinous rice to prevent it from falling apart. Store the compact glutinous rice in a cool area. Cut into the desired shape and have it with kaya. Pulut Tai Tai can be kept for a couple of days if stored in the refrigerator. Before consuming, steam or heat the glutinous rice in a preheated oven (70 degrees Celsius) for 10 minutes to soften the kuih.