We’ve found a simple and easy way to make this unique Nonya favourite. It takes a little time,
but it’s worth it. And, when you serve this to your friends and family during your open house this
year, they’ll be so impressed at your new kitchen skills!
|2 cup Glutinous rice|
|½ cup Nonya Butterfly Pea Flower (Bunga Telang)|
|1 tsp Salt|
|1 cup Coconut milk|
|1 cup Hot boiled water|
|Kaya (Homemade or Store-bought)|
- Soak the glutinous rice for about 4hours in water (or overnight)
- Pour hot boiled water into a bowl with the Butterfly Pea Flowers for 10mins to make blue-dyed water
- Pour 1 cup of rice into the blue-dyed water
- Leave for 20mins until the rice has turned sufficiently blue
- Pour coconut milk in a bowl then add salt, stir until salt has dissolved
- Add in the white rice and stir, then add in the blue coloured rice until slightly marbled
- Steam the combined rice for about 30-35mins
- Gently fluff the rice with a fork, then remove from the steamer
- Pour the cooked glutinous rice into a suitable cake tin and compress it firmly as much as possible to make sure the grains stick to each other well. (Optional : line the pan with banana leaf, and cover it with banana leaf to place something heavy on it to maintain the pressure) (Optional : line the pan with banana leaf, and cover it with banana leaf to place something heavy on it to maintain the pressure)
- Let the rice cool down and set for about 4 hours (putting in the fridge or freezer may be faster but often this may cause it to become too hard)
- When cooled completely, cut it into desired sizes and serve with homemade kaya(or store bought is fine too).
Another name for this popular Nonya delicacy was Kuih Tai Tai, this is said to have originated from the term “Tai Tai” referring to a rich man’s wife who lives a life of leisure, as this elegant dessert used to be served only to such ladies in the past.