Pulut Tai Tai Recipe | Blue Glutinous Rice Cake with Kaya (Traditional Nyonya Dessert)

Delicate, vibrant, and lightly sweet — Pulut Tai Tai is a stunning traditional Nyonya dessert made from steamed glutinous rice tinted naturally blue with butterfly pea flowers.
Usually served with rich, homemade kaya jam, Pulut Tai Tai is an iconic favorite at weddings, celebrations, and festive seasons.
Today, I’ll show you how to make authentic Pulut Tai Tai at home — simple, beautiful, and delicious!

🛒 Ingredients:

For the Blue Glutinous Rice:

  • 300g glutinous rice (soaked overnight)

  • 1 tsp salt

  • 150ml coconut milk

  • 2 tbsp sugar

  • 15–20 dried butterfly pea flowers (bunga telang)

  • 100ml hot water (to steep the flowers)

  • Banana leaves (for lining, optional)

To Serve:

🥣 Instructions:

Step 1: Prepare the Natural Blue Coloring

  • Soak butterfly pea flowers in 100ml hot water for 10 minutes.

  • Strain and keep the vibrant blue water.

Step 2: Prepare the Glutinous Rice

  • Drain the soaked glutinous rice.

  • Divide rice into 2 portions:
    ➤ One portion stays white.
    ➤ One portion is soaked/mixed with the blue water for 20 minutes.

Step 3: Steam the Rice

  • Line a pan with banana leaves or parchment.

  • Arrange the blue and white rice in the pan (random patches or layers).

  • Sprinkle salt over.

  • Steam over high heat for 30 minutes.

Step 4: Add Coconut Milk

  • After 30 mins, pour coconut milk mixed with sugar evenly over rice.

  • Steam another 10–15 minutes until fully cooked and sticky.

Step 5: Press and Cool

  • While still warm, press rice firmly into a compact, even layer.

  • Let cool completely before slicing into squares or diamonds.

💡 Tips for Perfect Pulut Tai Tai:

  • Use fresh or good-quality coconut milk for the richest flavor.

  • Press firmly after steaming for beautiful, compact blocks.

  • Mix rice loosely for a marbled blue-and-white look, or layer for neat stripes!


📖 FAQ Section:

Q: Can I use butterfly pea powder instead of fresh flowers?
A: Yes! Use about ½ teaspoon powder mixed with 100ml hot water.

Q: How do I store Pulut Tai Tai?
A: Store in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Re-steam lightly before serving.

Q: What if I don't have kaya?
A: You can serve Pulut Tai Tai with thick coconut jam substitutes or enjoy it plain with extra coconut milk drizzle.

Q: Why press the rice while hot?
A: Pressing while hot makes the rice stick together better without falling apart when slicing.

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