Pulut tai tai

ni la padahnya kalau asik mensekodeng dapur orang.... macam khazanah resepi kita jumpakan... actually resepi ni pun pernah makan cuma x pernah buat jer.... tp bila terpandang kecantikan kuih ni berposing didapur maya ni rasa sangat nak mencubanya walaupun x de bunga telang tu tp kaler biru telah menjadi penyelamat dan memudahkan keja kan.... punyalah so eager nak buat sanggup g kedai bli kaya tuk makan ngan pulut nih! so meh la kita mulakan projek tergempar ni... pulut pun x yah rendam lama sbb guna pulut susu.... resepi dari dapur Gert My Kitchen Snippets, tp tuan punya resepi tu kejadian nya sangat lah cantik... siap ada step by step... leh tengok sini ya...

Ingredients:

600g glutinous rice – wash and soak overnight (kak rose rendam sekejap jer)
350 ml coconut milk
150ml warm water
4 pandan leaves
1 tsp salt
2 tbsp sugar
12 - 15 blue pea flowers – soak in some warm water,crush it to extract the blue coloring.
(kak rose guna few drops of kaler biru jer... bunga telang tah dimana ... x jumpa pun!)

1. Wash the rice and divide it into two equal portions. Soak one part in water and another part in the blue pea flowers juice. Leave them overnight. Soaking the rice overnight will help in steaming process.
2. Drain both the rice; put them side by side on into a steaming tray. Warm the coconut milk, sugar and salt into the microwave for 30 seconds. Stir and mix well.

3. Drizzle in about half of the coconut milk into the rice. Arrange the pandan leaves on top of the rice and steam the rice over rapid boiling water for 10 minutes.
4. Remove the steaming tray, put the pandan leave aside, fluff up and mix both rice together and drizzle the balance of the coconut milk, put the pandan leaves back on top of the rice again and continue to steam for another 15 minutes or until the rice is done.
5. Remove the steaming tray; discard the pandan leaves, even out the rice with a spoon, and using a banana leaf or aluminum foil press down the rice until well compact. (kak rose cuma presskan dalam acuan kecik2 ni...)
6. If possible put something heavy (I used can food) to weigh down the rice. Leave it to cool.
7. Slice the rice cakes and serve it with coconut jam.