As I was making this kueh, I think of mum. She was the one who was making this for the family and back then, I never learnt it from her. I thought it was too difficult to bother. She took a lesson from Lim Bian Yam. It's the best Pulut Tatai! Mum used to pick out the normal rice from the glutinous rice - and that is a real turn off. Now I buy the glutinous rice from Hadyai - unadulterated. And I found out that it's not that difficult after all.
The Bunga Telang, (Blue Pea Flower [Clitoria flower].... yap, no kidding, to make the blue colour.
Soaking half the glutinous rice in the blue colour overnight.
Ready to steam.
All done!
The yummy Pulut Tatai or Pulut Tai Tai, served with homemade kaya.
