Pulut Tai Tai
The classic Nyonya Pulut Tai Tai served with a generous topping of rich kaya. Find this recipe for an absolute crowd pleaser. Recipe by Asian Inspirations.
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Cooking tools:
- Bamboo steamer
- Wok
- Baking pan
- Mixing bowl
- Chopsticks
- Chef's knife
- Stove
- Measuring cup
- Spoon
Ingredients
- 400g glutinous rice (soaked in water overnight)
- 250ml coconut milk
- 100ml water
- 1 tsp salt
- 1 tbsp blue butterfly pea flower powder (dissolves in 3 tbsp hot water)
- Kaya (optional, to serve)
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