I need to find recipes to
finish up my glutinous rice, I need to finish up my coconut milk and I have
half a jar of Kaya left from my last attempt and I needed to finish it up fast
as well. So making some Pulut Tekan is the best decision as it is easy to
prepare and needed all the ingredients that I mentioned.
For the rice base, I used Travelling Foodies's
recipe and as for the kaya, please refer to here.
The taste for Pulut Tekan
is very much like pulut serikaya but the kaya is much thinner of
course.
This is my first time
making Pulut Tekan. Before this, I didn’t even know this kueh
exist. But I must say this is really easy and fast to made,
definitely able to impress your guest if you have a bottle of kaya around.
Kaya
What you need:
4 eggs (65g)
100g sugar
60g gula melaka
250g thick coconut milk
5 pandan leaves
Method:
Over a double boiler, whisk eggs and sugar until dissolved.
Add coconut milk into egg mixture and whisk till combined. Sieved.
Cook the egg mixture until it has thickened, stirring occassionally for 1 hours over slow heat.
Remove from double boiler and cool thoroughly.
Keep it chilled in fridge for up to 2 weeks.
Serve with a slab of butter on a toasted white bread.
Note: If you like smooth texture, give it a whiz in the blender.
Over a double boiler, whisk eggs and sugar until dissolved.
Add coconut milk into egg mixture and whisk till combined. Sieved.
Cook the egg mixture until it has thickened, stirring occassionally for 1 hours over slow heat.
Remove from double boiler and cool thoroughly.
Keep it chilled in fridge for up to 2 weeks.
Serve with a slab of butter on a toasted white bread.
Note: If you like smooth texture, give it a whiz in the blender.
Rice Base
What you need:
300g glutinous rice, rinsed
200ml thin coconut milk
(170ml Kara “Santan Kelapa Murni” Coconut Cream diluted slightly with 30
ml water)
1 tsp salt
3-4 pieces of pandan
leaves
25-30 bunga telang (blue
butterfly pea flower), can be replaced with blue food coloring or omitted
totally
Method:
In a saucepan, place water
and bunga telang in it and bring the water to a boil before turning
down the flame to low. Allow to simmer slightly with lid on for 3-5 min before
turning off flame and steep for 10-15 min. Leave to cool down slightly before
use. It may help to sit the pot on a folded wet towel to cool it down more
quickly.
Rinse the glutinous rice
to remove excess starch and impurities present, until water is reasonably
clear.
Divide the washed
glutinous rice into 2 parts. Place 1 parts in a bowl and add water until rice
grains are completely submerged. Place the remaining last part in a separate
bowl and add bunga telang juice over it. Top up with some water if
necessary, ensuring that all the rice grains are covered in the blue liquid.
Leave both bowls of soaked
glutinous rice to sit for at least 6 hours, preferably overnight.
On the actual day of
cooking,
Drain the glutinous rice
that had soaked overnight and spread out onto two separate plates for steaming.
Crush or shred the pandan leaves slightly and stuff them between the rice
grains.
Add salt to thinned
coconut milk and give it a good stir.
Divide the coconut milk
into 2 parts, and drizzle 1 parts into the plate with “white rice” and one part
into the plate with “blue rice”.
Stir thoroughly to combine
coconut milk with rice grains.
Place the plates into a
steamer and steam at high heat for 20 min.
Assembly
After rice is cooked,
spread it into a 7" oiled square tin. You can either choose white or
blue in whatever manner.
Pressed firmly to compact
the steamed rice.
Wait till it cool down,
cut and spread kaya over it.
Serve
How was your
weekend? Mine went by way too quickly.
Cheers
I loves the kuih very much or any food that uses glutinous rice. I cant remember when was the last time I had this. There's another name to call for this kuih and it is "Pulut Tai Tai".
ReplyDeletePulut Tai Tai sounds so classy.
Deletemorning edith, me too was wondering if this is the same as pulut tai tai as we call them over here..There are also coffee shops around here which sell just plain glutinous rice served with kaya, a favourite among many for breakast.
ReplyDeleteLena, actually this is my first time getting to know Pulut Tai Tai or Pulut Tekan too. I always thought that Pulut Serikaya is the only one with kaya. So this is new to me as well.
Deletei'd rather eat yours... it looks perfect
ReplyDeleteVic, yours is to die for. All so cute.
DeleteHello, Edith! We called this kueh Pulut Tai Tai, after eating can be a rich tai tai :DDD
ReplyDeleteThis is a delicious kueh to go with kaya!
p/s: for the teacups is 7cm diameter, not very small one but the one same size as yum cha teacups.
Hahha Tze, i wish I got rich eating that but unfortunately still the same old me. hehehehe Thanks for taking the effort to measure out the cups. I need to go hunting for it.
DeleteHi Edith, this is so yummy and your home made kaya is so tempting !
ReplyDeleteThanks Ivy.
DeleteI have been wanted to make this for ages! My kids not appreciate kueh and that holding me from making.
ReplyDeleteViv, my kids are also the same but I just need to continue to introduce them new food so that in the future, they won't be such sua ku.
DeletePulut Tekan! My favourite!!! Thanks for sharing the recipe. Cant wait to have kids so that I can make them pluck the purple flowers and help tekan tekan the pulut when its ready. HAHAHA..
ReplyDeletehahaa you don't need to wait till you have kids. You can make it for family too.
Delete