The lady who sent the vegetables said she wasn't good at cooking; but she could make nyonya cakes. Then, I was reminded and drooling over a nyonya favourite, pulut tai tai. Pulut tai tai is different from pulut inti; both are made from glutinous rice but in the former, the rice cooked in coconut milk and pandan leaves is pressed into a block using a mould and then cut into bite-size square or rectangular pieces; it is not wrapped with banana leaves and is eaten with kaya instead of grated coconut. Bunga telang or colouring is also usually used to give the glutinous rice in pulut tai tai its distinctive blue colour; but in pulut inti, the glutinous rice is normally left uncoloured. Mmm...I can do with a piece of pulut tai tai now...
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