Pulut Tai Tai

• Glutinous rice 500g
• Coconut milk 300ml
• Butterfly pea flower 10 dried flowers
• Pandan leaf 3 leaves
• Salt 1 tsp
• Shredded coconut 100g
• Palm sugar 50g

How to Make It

• 1

  Soak 500g of glutinous rice in water for 4 hours; meanwhile, steep the 10 dried butterfly pea flowers in 100ml of hot water for 15 minutes, then strain out the flowers to obtain a deep blue liquid.

• 2

  Drain the rice and divide it into two equal portions. Mix one portion with the blue floral water and let it stand for 30 minutes, then drain it; leave the other portion white.

• 3

  Line a steamer basket with a damp cloth and spread the white and blue rice over it in alternating patches, without mixing them, to create a marbled effect. Steam over medium-high heat for 15 minutes. Meanwhile, warm 300ml coconut milk with 1 tsp salt until hot but not boiling. Transfer the rice to a heatproof tray, tuck in the 3 pandan leaves, pour the warm coconut milk evenly over it and steam over medium-high heat for a further 15 minutes until the liquid is absorbed and the rice is tender.

• 4

  Remove the pandan leaves and fluff the rice gently with a wooden spatula.

• 5

  Press the rice firmly into a flat, square-shaped mold lined with banana leaves until very compact.

• 6

  Leave the pressed rice to cool and set at room temperature for 2 hours; do not refrigerate, as chilling hardens the grains.

• 7

  Cut into small, neat diamond shapes using a sharp knife dipped in cold water to prevent sticking.

• 8

  Simmer 50g palm sugar with 50ml water in a small pan until dissolved, add 100g shredded coconut and stir over low heat for 5 minutes until the syrup coats the coconut and the mixture is moist but not wet. Serve the rice diamonds with a spoonful of this sweet coconut.