PULUT TEKAN

Pulut Tekan or Pulut Tai Tai is a popular Nyonya dessert kuih. 

Pulut tekan literally translated as pressed glutinous rice. 

PULUT TEKAN OR PULUT TAI TAI 

Ingredients

300gm glutinous rice

200ml thick coconut milk

100ml water

½ tsp salt

3 pandan leaves (cut into 3" long)

50 - 60pcs blue pea flowers or bunga telang

Method 

Boil about 300ml water and add in the blue pea flowers. Let it turn into a nice vibrant blue colour and let cool.

Wash clean the glutinuous rice and divide into two portions. Soak one portion rice in plain water and the other portion, sieve out the flowers and pour the blue water in.  Soak the rice at least 4 hours. 

Prepare your steamer or wok.

After 4 hours, drain dry the glutinuous rice. Pour into 2 separate steaming plates (you may just pour into one plate; half white half blue in a steaming plate).   Put the pandan leaves on top.

Mix the thick coconut milk, water and salt together.  Stir till combine.  Pour into the glutinous rice (divided into equal portion if you are steaming separately the white and blue stained rice).  Steam for 30 minutes in medium heat.

Once done, remove and fluff the rice.  Add the glutinous rice into your pan or mould with banana leaves at the bottom pan (if you have,  else you can used greased proof paper).

Press the glutinous rice with a  "penekan kek lapis" or cake press.

Slice the glutinous rice to your desire size and serve with a dollop or spread kaya on top

Yummy! 

Love to look at the beautiful stained blue rice 😊

Pulut Inti

It has been raining daily here and with the cooling weather it makes me feel craving for some Malaysian desserts lately 😆.

Today I have made this simple Pulut Inti (Steamed Glutinuous Rice with Grated Coconut Topping). 

PULUT INTI

(Makes about 7 to 8 pieces)

Ingredients

180gm glutinous rice

125ml thick coconut milk

½ tsp salt

20 pcs blue pea flowers, rinse washed

30ml hot boiling water

1 pandan leaf,  cut into 2" or 3"

Coconut Filling

45gm palm sugar, roughly chop 

½ tbsp brown sugar

30ml water

½ grated coconut flesh

½ cornflour

1 pandan leaf, knotted

Banana leaves, cut into 5"×6", and lightly blanched the leaves to soften it

Method

Add the blue pea flower in a small bowl and pour in the hot boiling water. Let it sit for 15 minutes.  Sieve through a strainer and press the flowers with a spoon to squeeze out more blue colouring. Set aside.

Combine the glutinous rice, coconut milk and salt in your steaming  plate. Mix till well combined.  Scatter the cut pandan leaves on top and steam for 20 minutes. Stir the rice occasionally till the rice is cooked. 

Remove ¼ of the rice and stain with the blue colouring.  Return the blue coloured rice to the steamer and cook another 5 minutes.  (Or you can just sprinkle the blue pea colour on to the rice). Remove from heat. Fluff the rice with a pair of chopsticks and mix the white and blue rice together. Set aside. (If u have extra banana leaves, covered with it).

To cook the filling.

Add the palm sugar, brown sugar, pandan leaf and water in a medium size saucepan. Cook till the sugars melted. (You may want to strain the sugar syrup as there might be some residue from the palm sugar).  Add in the grated coconut and cornflour and stir till all are well combined and thickens up. Dish up and let cool.

To assemble 

Place about 2 tbsp or 50gm of the cooked glutinous rice in the centre of banana leaf and top with one heap tablespoon coconut filling on top .

Fold up the longer sides to the centre to overlap slightly. Tuck in the two ends under the parcel. Place on to your serving plate or tray. 

I'm generous with my coconut filling 😊😜