Pulut Tai Tai Recipe

Pulut Tai Tai

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1) Bunga terlang colouring - handful of flower , washed and pounded and mixed with a spoon of water. squeeze out the colour. set aside ( OR substitute with food colouring)

2) 700g glutinous rice, washed and soaked at least 4 hours

3) 2 pandan leaves

4) 200ml no. 2 santan

5) 400ml santan

6) Salt and 1 banana leaf

KAYA (Eggs Custard):

1) 10 eggs

2) 380g sugar

3) 450ml coconut milk

4) Few drops yellow food colouring

5) Few drops of essen vanilla

How to make Pulut Tai Tai

KAYA (Eggs Custard):

1) Mix eggs and sugar together till sugar dissolves.

2) Add coconut milk, essen vanilla and food colouring.

3) Stir well-blended. Strain mixture in small pot.

4) Place small pot inside large pot. Pour 5 cups water into large pot, make sure that it does not overflow int small pot.

5) Bring to boil, stirring continuously till Kaya becomes thick and sticky.


1) Mix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes.

2) Use a steaming basket (loyang) and cloth and put in the rice and pandan leaves.

3) Steam over boiling water for 10 minutes.

4) Add the rest of the no. 2 milk, stir through and steam for another 10 minutes.

5) Remove, stir in santan, a bit of salt. take one quarter of rice and mix with blue colour.

6) Mix with the rest of the white glutinous rice and steam for 10 minutes.

7) Line a shallow pan with banana leaf. grease with a bit of oil, then spoon the rice, press down. cover with banana leaf and weight it down.

8) Leave to cool and cut into squares....and serve with kaya (eggs custard).

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