Here's how to make our favourite Kaya Kuih 😍 Ingredients : Butterfly Pea flowers 400g glutinous rice 200ml thick coconut milk 150ml water 1 tsp salt 1 tbsp caster sugar 3 pandan leaves(knotted) Video Credit: Kathrine Kwa Baking Tutorial - 烘焙教学 | KL Foodie
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Here's how to make our favourite Kaya Kuih 😍 Ingredients : Butterfly …
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Pulut Tatal (Blue Glutinous Rice Cake) is one of the popular Nyonya Kuih. It is commonly known as Kaya Kuih, because it usually eaten with kaya jam. It is made by steaming the glutinous rice and pressing it with a heavy object or a mortar to make the cake firmer and taste chewier. Therefore, another name for the Blue Glutinous Rice Cake is Kuih Pulut Tekan and Pulut Tai Tai which comes from the way it is made. My most impressive and favourite of Nyonya pastry is the Pulut Tatal. Perhaps, the Nyo
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Heard of pulut tekan? Chef Damian D’Silva makes the kaya according to his granddad’s recipe
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