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Glutinous Rice with Coconut Jam

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Glutinous Rice with Coconut Jam


Easy

Difficulty

Easy

Total Time

Total Time

Prep 20 M / Cook 01 H 20 M

Servings

Yield

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

  Based on 701 ratings  Watch Now

Background

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 live 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 to watch 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

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Ingredients

A

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

Steps to Prepare

Step 1:

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.

Step 2:

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.

Step 3:

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.