Pulut Tai Tai (Blue Glutinous Rice)

Ingredients

• 2 cups Glutinous Rice
• 1 can Coconut Milk
• 1 tbsp Butterfly Pea Flowers
• 1 cup Water (for flowers)
• 1/2 tsp Salt
• 1/2 cup Kaya Jam (Egg-free)

Instructions

1. 1Measure the 2 cups of glutinous rice into a bowl. Add enough cold water to cover the rice completely. Let the rice soak for at least 2 hours.
2. 2Place 1 tablespoon of butterfly pea flowers in a small saucepan. Add 1 cup of water. Bring the water to a boil over medium-high heat (212°F / 100°C). Let it boil for 5 minutes, then remove from heat and let it steep for 10 minutes until the water is a deep blue color. Strain the liquid through a fine-mesh sieve into a bowl, discarding the flowers.
3. 3Drain the soaked 2 cups of glutinous rice thoroughly. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Pour the 1 can of coconut milk over the rice. Add the 1/2 teaspoon of salt and the strained blue liquid from the butterfly pea flowers. Stir gently to combine.
4. 4Place the steamer basket over a pot of simmering water. Cover the steamer tightly. Steam the rice for 30 to 45 minutes, or until the rice is tender and has absorbed all the liquid. The rice should be a vibrant blue color.
5. 5Carefully remove the steamer basket from the heat. Let the blue glutinous rice rest in the steamer for 5 minutes to allow it to firm up slightly.
6. 6Serve the warm blue glutinous rice immediately. Spoon the 1/2 cup of kaya jam alongside the rice for dipping.

Related Guides