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Pulut Tai Tai (Blue Glutinous Rice Cake)
Pulut Tai Tai, well known for its beautiful blue hue and elegant look, is a classic Nyonya dessert in Malaysia. Pulut Tai Tai is made by steaming glutinous rice with coconut milk and later pressing them into shape . Pulut Tai Tai is therefore also known as Pulut Tekan which literally mean "pressed glutinous rice". What gives the rice its beautiful hue? The steamed glutinous rice is tinted bright blue from the natural colouring of butterfly blue pea flowers. These blue glutinous rice is so simple to make and is best enjoyed with "kaya" (caramelised coconut jam). You only need 6 simple ingredients: - 1) Glutinous...
Sarawak Laksa Recipe
You've probably heard or tasted laksa but do you know there are quite a number of delectable laksa versions depending on where they come from? Just to name a few, there's the Penang Assam Laksa, Malaysian Curry Laksa, Singapore Curry Laksa, Nyonya Laksa, Johor Laksa, Laksam, Terengganu Laksa, Kelantan laksa and Sarawak Laksa. In this blog, we are going show you how to make one of the laksa - Sarawak Laksa.
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