🇲🇾 Malaysia · Food
Pulut Tai Tai
By eatmundo · August 4, 2026
🇲🇾 MYA stunning Peranakan dessert consisting of pressed glutinous rice stained with butterfly pea flowers, traditionally served with a rich coconut kaya or grated coconut.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 500g of glutinous rice in water for 4 hours; meanwhile, steep the butterfly pea flowers in 50ml of hot water to extract the blue pigment.
- 2
Drain the rice and mix half with the blue floral water, leaving the other half white.
- 3
Place the rice, 300ml coconut milk, salt, and 3 pandan leaves in a steamer basket; steam over medium-high heat for 25 minutes.
- 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
Chill in the refrigerator for 2 hours to allow the grains to set.
- 7
Cut into small, neat diamond shapes using a sharp knife dipped in cold water to prevent sticking.
- 8
Serve alongside a spoonful of sweet palm sugar-infused shredded coconut.
Frequently Asked Questions
What is Pulut Tai Tai?+
Pulut Tai Tai is a Malaysian Nyonya glutinous rice cake dyed blue with butterfly pea flowers. Steamed with coconut milk and salt, it is typically served as a sweet snack or breakfast accompaniment alongside kaya or shredded coconut.
Why does my rice not set firmly?+
The rice must be pressed very firmly into the mold while still warm to ensure the grains bind together properly.
Can I use food coloring?+
While natural butterfly pea flowers are authentic, you can use blue food coloring if the flowers are unavailable.
How long does it stay fresh?+
It is best consumed within 24 hours as glutinous rice tends to harden when refrigerated for too long.
What is the traditional texture?+
The texture should be dense, chewy, and slightly salty to balance the sweetness of the accompanying toppings.
