Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Updated post on 23-9-3016

I have decided to upload some more pictures for the batch that I prepared today. I do not think there is any fault in the recipe but it does not look like what is commercially being sold because we do not have the special wooden mould.

Also upload a steaming method for better binding.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

These mould is like a tofu mould and with this mould, one can press it compressed. Without these mould, that is the best I believed homemade can do. Don’t be deterred, taste is exactly the same.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

INTRODUCTION

When I prepared this Nonya Kueh, I was unsure about its name. After my preparation, I started to Google for the name, I typed in the name “nonya Kuih” and perform an image search. I saw one image that looked quite similar to the kuih that I have prepared, tracing back to the source, it was labelled as “Pulut Tai Tai” – literally translated as “Mrs’ Glutinous Rice Cake”.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

After my picture taking, I posted in a few Groups, that is when the confusion comes it. Some called it Pulut Tekan literally translated as “Pressed Glutinous Rice Cake”. In the Peranakan Facebook Group, some members said that it was called Pulut Tekan for the Melaka Peranakan  community and the Penang Peranakan said that it should be called Pulut Tai Tai….Then another member said that in Singapore, the Peranakan called it “Pulut Tata or Tatal”…..

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Hmmmm, it is really too many names that it confused me… But for this post, I will stick to the special name of Pulut Tai Tai.  Until now, I am still unsure how the name Pulut Tai Tai arises, and if any readers know about the origin, I would be appreciate if you can share with me.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

This is a cake prepared from glutinous rice and served with the sweet and aromatic screw pine coconut jam. Traditionally, the glutinous rice was steamed and pressed until as compact as possible. It was served with a scoop of kaya (screw pine coconut jam).

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

However, if you want to know how to make the coconut jam, I do have a simple, quick and easy recipe here:  Homemade Nonya Kaya . You can either click on the link or the picture below.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

With the advent of modern kitchen technology, I have used rice cooker to cook the glutinous rice and this had cut short the preparation time tremendously. As for the kaya, I have resorted to outsource from the stores for this illustration. 

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

This cake is still not perfect as far as I am concerned. It is still not as compact as what I desired.   As for the colour of blue pea flower,  I would hope to have a darker blue shade. However, as I can only get a small handful of about 20 flowers from the neighbourhood of which I have reserved 5 for my picture taking.. therefore effectively, I only used 15 flowers. However, in order to get a nice darker share, at least 30 flowers are required.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Don’t doubt about the colouring of this kuih, it is natural colouring from the famous blue pea flower or “bunga telang” as in Bahasa Malaysia. Juices from this flower were extracted and used in the preparation of many Peranakan cuisines. As per Wikipedia:

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

“Clitoria ternatea, common names including butterfly-pea, blue-pea, and cordofan-pea, is a plant species belonging to the Fabaceae family. The flowers of this vine have the shape of human female genitals, hence the Latin name of the genus Clitoria, from “clitoris“. (Synonyms: Clitoris principissae.). In Southeast Asia the flowers are used to colour food. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai in Peranakan/Nyonya cooking) and in nyonya chang. In Kelantan it is used to colour white rice for Nasi Kerabu..” (Source: http://en.wikipedia.org/wiki/Clitoria_ternatea)

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)


WHAT IS REQUIRED

Servings: Prepared about a tray of 6”x6” square tray of Pulut Tai Tai

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

  • 2 cups of glutinous rice
  • 100 ml of coconut milk (dilute with water until it becomes 2 cups of diluted coconut milk)
  • 1/2 teaspoon of salt
  • 1/2 cup of screw pine coconut jam or Kaya
  • 30 blue pea flowers or bunga telang
  • 6 leaves of screw pine or Pandanus

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)


STEPS OF PREPARATION

  • Line a 6” square baking tray with waterproof baking paper or cellophane sheet or lightly grease the tin with cooking oil.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

  • Wash the glutinous rice, add in 2 cups of diluted coconut milk (from 100 ml of thick concentrated coconut milk), add pinches of salt, the Pandanus leaves and cook in the rice cooker under the “sticky rice” function. If your rice cooker do not have such function, just use normal rice function and cook for 1 cycle. In this case, your steaming time at the later stage will have to be slightly longer.

  • While the rice cooking, pound the blue pea flower in a mortar. Add in 2-3 tablespoon of water to extract the juice. Of course, you can use any way possible to extract the flower colouring.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

  • Just before the glutinous rice is cooked, pour the pea flower extract to one part of the rice. Let it continue to cook until the cycle is over. Once over, let it rest in the rice cooker for another 10-15 minutes. It is okay that the blue flower extract is not cook here as the main role is for colouring part of the rice. It will be cooked in the next step of simple steaming. This is the cut short method. You can always use the extract to colour one cup of the uncooked rice and cook separately for the white colour and blue colour of rice. If this is the case, you will need to cook 2 cycles.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

  • Take out the rice from the rice cooker, divide into two portions – the white and the blue portion. Put the white portion of the rice on the bottom, press hard and until as compact as possible. You can press using your hand or a spoon or any gadgets available. Transfer the blue coloured rice on top of the white coloured rice. Press as hard, as compact and as level as possible. Steam in a steamer for another 5-10 minutes. The purpose of this step is for further binding.

  • After steaming, cool completely and cut into your desire sizes. Put some kaya (screw pine coconut jam) on top of the rice cake before serving. Best serve as a snack for teatime.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

For steaming method

  • Soak the rice in plain water for at least 2-3 hours. Drain and steam in a pan or banana leaves for at least 15-20 minutes. Divide the coconut milk in three portion, drizzle one portion of the coconut milk on top of the rice. Steam again for another 5 minutes. Perform the same for the other two portions. Once done, press on the mould as tight as possible. Steaming method yields better binding. 

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)


CONCLUSION

This is a simple easy peasy recipe for you to try out.. Nothing to shout about.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Though simple, I am sure most of your family members or your guests will be impressed by what you have done.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Hope you like the post today. Cheers and have a nice day.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)


 

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

  1. Hi Kenneth, The kueh very nice ! CAn I know is this similar to those Nyonya kueh which is top layer is green and bottom is glutinous rice ? and where can we buy he blue flower ? thanks !

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