Wednesday, June 29, 2011
Pulut Tai Tai
I love this blue cake, usually people eats it with kaya. but I rather having it with gula Melaka.
(will be next post)
Bunga Telang It is a perennial herbaceous plant. Its leaves are elliptic and obtuse. It grows as a vine or creeper, doing well in moist neutral soil. The most striking feature about this plant are its vivid deep blue flowers.
The flowers of this vine have the shape of human female pudenda, hence the Latin name of the genus "Clitoria", from "clitoris". (Synonyms: Clitoris principissae.) "Ternatea", the name of the species, comes from Ternate, a location in Indonesia. In some languages (Tamil, Malayalam) it is named after the seashell, which is a euphemism for a woman's external sexual organs.
Owing to its similarity to a human body part, this plant has been ascribed properties affecting the same (a phenomenon also found in connection with the mandrake, among other plants). It was used traditionally to cure sexual ailments, like infertility and gonorrhea, to control menstrual discharge, and also as an aphrodisiac. This practice is rooted in an ancient belief recorded in the Doctrine of Signatures.
Clitoria ternatea root extracts are capable of curing whooping cough if taken orally. The extract from the white-flowered plant can cure goiter. Its roots are used in ayurveda Indian medicine.
600g glutinous rice, soak in water for 4 hours and drained | 300ml fresh coconut milk |
150ml water | 1 teaspoon salt | 6 pieces pandan leafs, knotted
30 pieces Bunga Telang | 2 tablespoon hot water
Combine all the ingredient A and steam for 45 minutes.
Crush the Bunga Telang with 2 tablespoon of hot water and extract the blue colouring.
Add colouring to 1/3 of the steamed glutinous rice and mix well.
Prepare a 8” x 8” x 2” square container and lay a piece of banana leaves at the bottom of the tray.
Place the colour rice and plain rice into the tray, flatten the rice,
cover with banana leaf and compress it with some heavy stuff,
leave it cool and serve with kaya.
Posted by boon's little kitchen at 2:53 AM