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Pulut Tai Tai

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45 min

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60 min



Glutinous Rice
300 g
Coconut Cream
200 g
100 ml
Pandan Leaves
long and washed
2 pieces
Butterfly Pea Flowers
2 g
for blue pea flower
200 ml
12 tbsp
12 tsp
300 g

How to cook

Prepare the glutinous rice

  • Rinse glutinous rice until water runs clear. This takes 3-4 washes.
  • Then soak for 1 hour. After 1 hour, drain out the water. Place rice on a heat-proof bowl.

Prepare the butterfly pea flowers

  • Add hot boiling water to dried butterfly pea flowers and let it steep for 10 min or until the water turns dark blue.
  • Drain off the flowers, then strain to get blue tea.

Prepare coconut milk

  • Mixing coconut cream, salt, sugar, water. The liquid shd be thin.

Prepare the pandan leaves

  • Wash and cut banana leaves according to the shape of the cake tin. Then soak it in hot boiling water for 10 min.
  • Remove and pat dry. Line the cake tin with the banana leaves.
  • Wash and tie 2-3 Pandan leaves in a knot.

Prepare kaya

  • Transfer the kaya into a piping bag. Then chill in the fridge for a few hours.

Start cooking

  • Boil water in steamer on high heat. Then steam the rice for 30 minutes.
  • After 30 minutes, turn off heat and fluff the rice with a fork.
  • Add coconut milk until the rice is just covered. Drizzle blue pea water all around. Then place the pandan leaves on top.
  • Cover and steam for another 15 minutes.
  • Press the rice into the lined cake tin and use a spatula to compress the rice. Cover with banana leaf.
  • Let it cool for a few hours or overnight.

Assemble and serve

  • Cut the pulut tai tai cake into desired shape.
  • Pipe the kaya on top of the cake to decorate.
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