Pulut tai tai

 Asalamualaikum dan selamat tahun baru 2016.... how time flies... setahun dah kak rose berpindah ke Penang ni... rasa baru jer sampai sini dan barang2 pun masih banyak yang dalam kotak tak berbuka dengan harapan akan segera dapat bertukar kembali ke Shah Alam, Insya Allah. apa pun kehidupan disini kena juga teruskan walau apapun cabarannya.... semuga tahun baru  yang mendatang akan menmberikan kehidupan yang lebih baik dari yang sebelum2 nya... pastinya itulah harapan kita semua kan.

 entry tahun baru ni kak rose sajikan dengan pulut tai tai yang kak rose buat tiga hari sebelum sambutan tahun baru.... pulut tai tai ni sepatutnya dinikmati dengan kaya, tapi kak rose tak de kaya tu, so kak rose gantikan makan dengan inti kelapa manis jer... kita yang buat dia kan, pepandailah nak merekanya... asalkan kena dengan selera kita kan..

Ingredients:

600g glutinous rice – wash and soak overnight (kak rose rendam -+3jam cam tu 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 perwarna je!)
 

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. (kak rose buat 1/3 bahagian jer untuk yang biru tu)
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.
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.