Kuih Pulut Tekan (a.k.a. Pulut Tai Tai) is a popular Nyonya dessert, the meaning of “pulut tekan” is “pressed glutinous rice”. Kuih Pulut Tekan is always served with kaya (coconut egg jam), therefore it is also called “Kuih Kaya”.

One of the important steps in making Pulut Tekan is to apply weight onto the steamed cooked glutinous rice to make it firm. The firmer the kuih, the better the texture.

CHINESE VERSION: 兰花加椰糯米糕 + 焦糖加椰


Kuih Pulut Tekan/Pulut Tai Tai (Pressed Glutinous Rice) | MyKicthen101en


  • 600 g *glutinous rice (soaked for at least 4 hours, drained)
  • 260 ml thin coconut milk
  • 1 tsp + 1/2 tsp salt
  • 2 pandan leaves (cut into 6)
  • 150 ml thick coconut milk
  • 5 tsps bunga telang juice (blue pea juice)


1 Add 1 tsp of salt to thin coconut milk (mix 30 ml thick coconut milk + 230 ml water) and stir well.  Pour over glutinous rice and mix well. Add in pandan leaves.


2 Bring water of steamer to the boil, steam glutinous rice over MEDIUM heat for 25 minutes.


3 Discard pandan leaves, then fluff the rice with chopsticks (or fork).


4 Add 1/2 tsp of salt to thick coconut milk and stir well.  Add to the half-cooked glutinous rice and mix well.


5 Continue steaming over MEDIUM heat for 20 minutes.


6 Add bunga telang juice to part of the rice, steam for another 10 minutes.


7 Fluff the cooked blue glutinous rice again with chopsticks (or fork).


8 Transfer the blue glutinous rice to an 8″ square baking pan (lined with banana leaves), then press down until firm using rice spatula.


9 Cover with banana leave, top with another baking pan (same size) and load with weight. Set aside for few hours until completely cooled (you may soak the pan in cold water to speed up the cooling process).


10 When cooled, unmould and cut into small pieces using plastic cutter.


*Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.



Caramel Kaya | MyKitchen101en


  • 180 g + 40 g fine granulated sugar
  • 2 tbsps hot water
  • 230 ml thick coconut milk
  • 4 egg (grade A)
  • 3 pandan leaves


1 Heat 40 g of sugar over low heat until melting, add in 1/2 tbsp of hot water and continue cooking into caramel. Add in another 1 1/2 tbsps of hot water and cook into caramel syrup.


2 Off the heat, add 180 g of sugar and thick coconut milk to the caramel syrup, stir until sugar has dissolved.


3 Beat eggs gently, add to the mixture and mix well.


4 Sieve the coconut milk egg mixture, then add in pandan leaves.


5 Bring 1/3 large pot of water to the boil, turn to medium heat, cook the mixture using double-boiler method, keep stirring.


6 When the mixture starts to thicken (after about 4 minutes), reduce to medium-low heat immediately, continue to cook until thickened.


7 After another 1-2 minutes, the mixture has thickened (suggested time is only for reference as the heat for different cooker is different).


8 Turn to low heat immediately, cover with a lid (tied with cloth), continue cooking for 45 minutes (DO NOT remove the lid while cooking).


9 When the kaya is cooked, discard the pandan leaves.


10 Whisk the kaya using a balloon whisk until smooth.