Pulut Tai Tai (also known as Pulut Tekan) is a delicious and easy to make Malaysian Dessert. It is made with glutinous rice coloured naturally with blue pea flower (butterfly pea flower). You can easily make this at home with this recipe. The kuih for this recipe is aromatic from the coconut milk and slightly savoury. We always have this kuih with Kaya, a fragrant sweet coconut jam. 藍花咖椰糯米糕 是一款美味又容作的马来西亚甜点。它是用蓝花糯米煮成的，不需要添加任何色素。做出来很香稍微咸的味道，最好跟咖椰一起吃。
💗 Recipe for Kaya coconut jam, click here: • Traditional Kaya Recip...
咖椰酱食谱的链接： • Traditional Kaya Recip...
💗 Important notes 注意事项:
1.In the video, I mentioned fluff up the rice, after steaming for 20 minutes. Correction, I meant "gently mix and fluff the rice so that it cooks evenly" 在视频中，我提到蒸20分钟后要把糯米弄松。说错了，我的意思是“轻轻地混合并弄松糯米，让它煮得均匀”
2. One of the key problem faced for this recipe is the getting the right texture for the glutinous rice. It can come out too soft or too hard after steaming. In the video, I explained that if liquid level is the same level as the glutinous rice, you will get a nice firm texture. Of course the texture is totally based on preference, if you prefer a softer texture, then add more water, slightly above the level of the glutinous rice. 水量很关键，检查总水平，椰奶+水+蓝豆花水，如果要得到不太硬又不会软质地，水位与糯米相同。
3. I like to use Thai Glutinuous Rice, it is more fragrant and the texture is better.我喜欢使用泰国糯米，它更香，口感更好。
4. Fresh coconut milk is recommended as it will taste better but packet coconut is also ok. 推荐使用新鲜的椰浆，味道更好，但包装的也可以。
💗
Ingredients:
300 grams glutinous rice
200 ml coconut milk
30 ml water (check overall water level, to get firm texture, the water level as same rice level)
3/4 teaspoon salt
10 grams (1 tablespoon) sugar
5 pandan leaves
Banana leaves (optional)
Blue colour:
a handful blue pea flower
3 tablespoon (45 ml) boiling hot water
💗 材料:
300克糯米
200毫升椰浆
30毫升水（检查总水平，为了获得坚实的口感，水平必须与米饭相同）
3/4茶匙盐
10克（1汤匙）糖
5片香兰叶
香蕉叶（可选）
蓝色:
一把蓝花
3汤匙（45毫升）开水
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Measuring jug 量杯
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30 cm Bamboo Steamer
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2 окт 2024
