Pulut tai tai

Blue glutinous rice cakes

Penang Local, p. 116

Ingredients

  • 1 tablespoon dried butterfly pea flowers or 1½ teaspoons butterfly pea powder
  • 250 ml (1 cup) boiling water
  • 500 g (2½ cups) glutinous rice
  • 1 teaspoon tamarind paste
  • 1 pandan leaf, knotted and torn
  • Banana leaves, for lining
  • 310 ml (1¼ cups) coconut milk
  • ¾ teaspoon salt
  • Vegetable oil, for brushing
  • Hainanese kaya (see page 191), to serve

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Open Penang Local at page 116 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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