Pulut Tekan sometimes referred to Pulut Tai Tai is a classic Malaysian dessert cake or in Malay called kuih. The blue pea flower is really a natural food coloring and if you can;t find it, use a food coloring instead or go without. This kaya recipe below is more a modern “curd” twist to the traditional version (recipe here), which takes more time.
2 cups sweet glutinous rice
2 Tablespoons dried bunga telang / blue pea flower
2 pieces pandan, tied into knots each
2 cups coconut milk
¼ cup sugar
1 teaspoon kosher salt
Preparing the rice.
Wash the rice. Place rice into two separate bowls and add water till it covers the rice by 1 inch. Wrap the bunga telang in a cheesecloth, tie tightly and place in 1 bowl of the rice. Squeeze it several times to release the color. Let rice soak at least 6 hours to overnight.
Cooking the rice. Drain rice. Place the white rice evenly on a cheesecloth. Place in a steamer rack. Repeat with the blue rice. Add a knot of pandan to each of the rice. Steam for about 20 minutes separately. Test for doneness i.e., the rice is tender and cooked through.
In the meantime, combine sugar and salt with the coconut milk and bring to boil until sugar is dissolved. Make sure you don’t over boil the mixture.
When rice is done, remove the pandan, transfer the rice to two small bowls, still keeping the two rices separate. Pour enough of the hot coconut mixture into rice mixture to cover the rice. Cover with more plastic wrap and leave to stand 10-15 minutes. When the rice has fully absorbed the milk, transfer the rice into a slightly oiled/banana-leave lined square baking pan. Layer the rice to create a marbled blue and white effect. Gently press it down with the palms of your hand with some foil or banana leaves. Take a piece of cardboard the same size as the pan, cover it with foil and place it on top of the compressed rice. Weight down the rice with some weights like a few cans of beans. Let it cool.
To serve, cut into 1 inch thick slices. Serve with kaya.
1¼ cups coconut sugar
1 1/2 cups coconut milk
8 egg yolks
1/2 teaspoon kosher salt
2 pieces pandan
In a double boiler, heat the coconut milk with the sugar until the sugar dissolves. Remove from heat. In a large bowl, whisk the eggs. Using a ladle, stream in the hot coconut milk into the egg mixture, while whisking continuously. Add one ladle at a time. It is very important to whisk continuously and pour the hot liquid in a stream while tempering eggs so that the eggs won’t cook and curdle.
When done tempering the eggs, return mixture into the double boiler, add pandan leaves (tie into a knot) and cook under a simmering boil. Continuously stir until the liquid has thickened, do not let the eggs curdle. Remove pandan leaves, and strain the curd.
Makes: 2 cupsTweet
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