Pulut Tekan/Lam Fah Koh

I think that what i wanted to say haved been so nicely said and presented by Seadragon http://cafeoftheeast.blogspot.com/2007/02/pulut-tai-tai.html. This is one of the classics of nyonya kuih and how organic can it be when the color blue is obtained from the flower 'Bunga Telang' which gives the special blue to marble the compressed rice. These flowers are hard to come by and they are not so treasured when you are in Malaysia , but here, it is different, friends who have treasured ingredients like this, share and i have the opportunity to get some from my dear friend, Sandra Ho, whose mom is in Malacca and dried some for her. Thanks to Sandra's mom.



Ingredients:


500 gm glutinious rice, wash and soak for 4 hours, then drain well

350 ml coconut cream

1 tbsp sugar

1 tsp salt

1/2 tsp dried bunga telang - reconstitute with 1/4 cup of boiling water)

a large piece of banana leave

Method:


Put all the ingredients int0 a steaming tray and steam on high heat until cooked (about 45 minutes)



Remove 1/3 of the cooked glutinious rice into a mixing bowl, add a little of the blue bunga telang extract and mix well to obtain a blue glutinious rice.



Add in the remaining 2/3 cooked glutinious rice and mix lightly to obtain a marble effect.



Using a piece of banana leave, press glutinious rice into a 7 inch square cake pan which has been lined with banana leaves. Cut a piece of 7 inch square thick cardboard and cover it with heavy duty aluminium foil. Use this as a lid and press it down on top of the pressed glutinious rice. Use something heavy (i use a 6 inch saucepan filled with water) on top to weigh down cake until cool and firm.



Cut into pieces and serve with KAYA(recipe is http://lilyngs.blogspot.com/2005/05/kaya-rich-egg-custard.html)

Serves