29 December 2010

Blue Glutinous Rice Cakes (Pulut Tai Tai)

This morning schedule was...busy, busy, busy! I went to my son future pre-school for parents' orientation and rushed to shop for groceries with a whining baby behind my car. Then I remember I had soaked the glutinous rice overnight and ... eventually made this rice cakes which calm my nerves.

I missed this asian dessert or snack very much. It was one of my comfort food when I was young. Still remember me and my siblings always standing at the doorway waiting for the Indian man who sell all sort of nyonya kuih in his little push-trolley to pass by my house. This Blue Glutinous Rice Cakes was one of my flavourite. I saw My Kitchen Snippets making this rice cakes and I told myself I want to eat the rice cakes too ^_^

I tried very hard to find the blue pea flowers, even when I went holiday in Cameron Highlands but no one really know this flower. I ended up using the sky blue colouring paste. I must say I like this sky blue.

Recipe adapted from My Kitchen Snippets
600g glutinous rice, wash and soak overnight
350ml coconut milk (I used 200ml)
150ml warm water
4 pandan leaves (I used more)
1 tsp salt
2 tbsp sugar (I used 1 tbsp)
12-15 blue pea flowers, soak in warm water, crush it to extract the blue colouring

1. Wash rice and divide it into two equal portion. Soak one part in water and another part in the blue pea flowers juice. Leave them overnight. Soak the rice overnight will help in steaming process.
2. Drain both the rice, put them side by side on steaming tray. Warm the coconut milk, sugar and salt in the microwave for 30 seconds. Stir and mix well.
3. Drizzle in about half of the coconut milk into the rice. Arrange the pandan leaves on top of the rice and steam the rice over rapid boiling water for 10 mins.
4. Remove the steaming tray, put the pandan leaves aside, fluff up and mix both rice together and drizzle the balance of the coconut milk, put pandan leaves back on top of the rice again and continue to steam for another 15 mins or until the rice is done.
5. Remove the steaming tray, discard pandan leaves, even out the rice with a spoon and using a banana leaf or aluminum foil press down the rice until well compact.
6. If possible put something heavy to weigh down the rice. Leave it cool.
7. Slice the rice cakes and serve it with coconut jam.

Steam the rice for about 25 mins. with pandan leaves on top.

Press down the rice with banana leaf.

Pulut Tai Tai which full of pandan and coconut flavour.

Want to try some?


  1. I love this! I used to eat this for breakfast when I was small.

  2. Amazing color! Never seen this before. Love the pandan flavor, so delicate and fresh aroma. Hope I can find this flower to try it too.
    Happy 2011 to you and loved ones!!!!

  3. Min: The Pulut Tai Tai goes really well with the coconut jam or kaya.

    Arthur: I like the sky blue too. Wishing you and your family a Happy New Year too!!

  4. tze, looks beautiful..i remember seeing that too in kitchen snippets blog too...even here it's very difficult to get the bunga telang

  5. Angie: I love the sky blue of this rice cakes too! Have a great year in 2011!

  6. Omgshhhh that looks sooooooo good~I'm korean and love any ricecake type stuff :D

  7. For your information, you can get Blue Pea Flower(Clitoria ternatea) at Melaka. OR visit this blog (I found it while googleing) http://blog.whipnwhisk.com/2010/06/08/blue-pea-flower-25g-pack/

  8. That looks really good!! :)
    I am definitely going to give it a try as I miss this so much being in Australia.


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