Pulut Tai Tai (Soy-Free Blue Pea Flower Glutinous Rice)

Ingredients

• 2 cups Glutinous Rice
• 1.5 cups Coconut Milk
• 1/4 cup Dried Blue Pea Flowers
• 1 cup Water
• 1/2 teaspoon Salt
• 2 pieces Eggs
• 1/2 cup Sugar
• 1 cup Coconut Milk (for kaya)
• 2 leaves Pandan Leaves

Instructions

1. 1Rinse the 2 cups of glutinous rice under cold running water until the water runs clear. Place the rinsed 2 cups of glutinous rice in a large bowl and cover it with cold water; let it soak for at least 2 hours.
2. 2Bring the 1 cup of water to a boil in a small saucepan (212°F / 100°C). Remove from heat, add the 1/4 cup of dried blue pea flowers, and let them steep for 15-20 minutes until the water is a deep blue color. Strain the liquid through a fine-mesh sieve into a clean bowl, discarding the flowers.
3. 3Drain the soaked 2 cups of glutinous rice thoroughly. In a large bowl, combine the drained 2 cups of glutinous rice with the 1.5 cups of coconut milk, the blue pea flower extract (from the previous step), and the 1/2 teaspoon of salt. Transfer the mixture to a steamer basket lined with parchment paper or a clean cloth, then place it over a pot of water, ensuring the water does not touch the bottom of the basket.
4. 4Bring the water in the pot to a boil (212°F / 100°C) and steam the rice over medium-high heat for 30-40 minutes, or until the rice grains are tender and translucent.
5. 5In a medium heatproof bowl, whisk together the 2 pieces of eggs and the 1/2 cup of sugar until well combined and slightly pale. Stir in the 1 cup of coconut milk and add the 2 leaves of pandan leaves.
6. 6Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a gentle simmer over medium-low heat (185-195°F / 85-90°C). Place the bowl with the kaya mixture over the simmering water, ensuring the bottom of the bowl does not touch the water, and cook, stirring constantly with a whisk or spatula, for 25-35 minutes, or until the kaya thickens to a consistency that coats the back of a spoon and holds its shape when stirred.
7. 7Remove the pandan leaves from the kaya and let the kaya cool completely at room temperature for at least 1 hour, or until it is thick and spreadable. Cooling allows the kaya to thicken further and achieve the desired texture. Serve the warm blue pea flower glutinous rice with a generous dollop of the cooled kaya.

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