Malaysian · PANTRYHOP RECIPE
Pulut Tai Tai
50 minutes · 6 servings · vegetarian
A simplified steamed glutinous rice kuih commonly eaten with coconut jam.
Ingredients
Check you have the quantities below.
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1 tsp salt
- 1 tbsp butter or 1 tsp extract butter or pandan extract for color
- 2 tbsp sugar
- 1/2 cup kuah kaya or coconut jam
Let’s make it
- Soak rice for 20 minutes if possible, then steam until nearly tender, about 25 minutes.
- Mix coconut milk, salt, butter or pandan extract, and sugar. Stir into the rice and steam 10 minutes more.
- Press into a lined pan and cool slightly.
- Slice into rectangles and serve with kaya or coconut jam.
- Chill leftovers for neater slices.
Use a little less kaya for children so the snack stays less sweet.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →