This Glutinous Rice Cakes is another recipe from the Malaysian recipe book Ben gave me as a “present”. It is called Pulut Tatal in Malay. It is the photo of this recipe on the cover of the book. The picture on the recipe looked much more enticing. This one did not turn out the way I wanted it.
The Glutinous Rice Cakes is slightly chewy and its tinge of saltiness goes very well with the kaya (egg/coconut custard). You can find kaya in many Chinese groceries stores in Greater Vancouver like T&T, Smart and Save, Big Crazy, etc.
It is supposed to have a consistent light bluish patches. For this one, the blues did not dissolve the way it should be. I am a bit disappointed at how it looked.
- 500g glutinous rice
- 1 can coconut milk (398ml)
- 3 screwpine leaves (pandan), knotted
- 1 teaspoon salt
- sufficient blue food colouring
Click on the below for the instructions.
|Soak the glutinous rice for 6 hours and drain.
|Put the rice, coconut milk, salt and screwpine leaves in a tray and steam over high heat for 45 minutes or until cooked. I found that the rice on top of the tray is slightly dry and uncooked. So, do fluff the rice once in a while so that the cooking is more even. Add a bit more of water if necessary. Also checked the steaming water and dont let it dries out, add more water if necessary.
|Line a square pan with a piece of banana leaf.
|Add two drops of blue colouring to 1/3 of the cooked glutinous rice. Add more if you like the cake to be more blue.
Mix well the colouring into the rice.
|Add the remaining rice and mix gently to obtain the mixed white and blue glutinous rice.
Spoon the rice into the square pan lined with banana leaf. Press, level and cover with a cellophane sheet.
|Place heavy objects on top and set aside until cold and firm.
Remove, cut into pieces and serve with kaya.