Pulut Tatal

Pulut tatal or known as pulut tekan is one of my favourite kuih it is eaten with caramel kaya and the kuih is based with glutinous rice and bluepea flower juice. Bluepea flower in Malay is Bunga Telang. It has a beautiful natural blue color. Today I am going to show you this kuih with its kaya topping. This recipe is for 7-inch round pan.

Nutrition Facts

Serving size : 200g

Servings : 10

Calories : 342

Fat : 12.3g

Protein : 6.6g

Ingredients

• 350g glutinous rice 
• 3/4 tsp salt
• 1 pandan knot
• 150g thin coconut milk (depends id the rice not cook or dry add more)

Coloring

• Concentrated bunga telang juice (made by large amount of bunga telang and small amount of water)

Method

1. Steam the glutinous rice for 40 mins or till almost cooked then add the marbling bunga telang juice then steam for another 5 mins or till cooked completely.
2. Let it slightly cool then press into a 7 inch round pan till compact and flat. Cool completely.
3. For more deeper color you can add the bunga telang juice after being pressed then let it absorb till it cant absorb more then wipe it off excess.

Caramel Kaya

• 70g sugar (for caramel)
• 160g sugar (depends on your own sweetness)
• 250g thin coconut milk
• 250g egg or 5 nos grade c egg

Method

1. Cook the 70 g sugar in a pot by a very low heat till a very dark golden color and smell a little nutty but not burn when cook the sugar do not stir the sugar otherwise it will crystallize you can juz shake the pot to combine but after it is melted you are welcomed to stir the sugar.
2. Then pour in the coconut milk and cook until the caramel dissolve completely in the coconut milk set aside.
3. Stir in the remaining sugar with the eggs till it is well combined.
4. While the coconut milk is hot pour in slowly to the egg mixture while stirring the mixture.
5. Sift the mixture.
6. Then cook the mixture with a very low heat till it is thickened like you make pastry cream.
7. If the mixture is very coarse you can blend the kaya for a smooth texture.
8. Chill the kaya before use.