PULUT TEKAN Recipe Code : PKO/01/21

WITH CARAMEL KAYA JAM Category : Sweets

Yield : 16 pcs (5 x 3,5 cm)
Malaysia 10 x 30 cm (whole)
Page : 1 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
For Pulut Base:
1 Divide 400 g Pulut / Beras Ketan Into 300 g for white part and 100 g for
blue part.

Wash Pulut to remove dirt or husk

Soak 6 pcs Bunga telang / telang tea With warm water. Squeeze the flowers to
extract the blue color. These flowers can
be repeatedly squeezed to extract the deep
blue color

Soak The 300 g part pulut with water, and 100 g

part pulut with telang juice for minimal 4
hours or overnight.
The soaking time for different types of
pulut might be different. Adjust the
soaking time according to the type of
pulut.
2 Prepare The steamer

Line 1-2 sheet Banana leaves Into the bowl. Heat the banana leave first
for easier use.

3 Rinse The soaked pulut. Pour into the prepared

lined bowl. Divide the different color
using the folded pandan leaves or banana
leaves. This is to prevent the blue color
fading into the white part.

Pour 200 ml Thin coconut milk Over the pulut and mix well. If using
instant coconut milk, mix 40 ml instant
coconut milk with 160 ml water.

Add in 2-3 pcs Pandan leaves On top of the pulut

Steam The pulut in the prepared steamer over

medium heat for 30 minutes

4 Fluff The half cooked pulut after 30 minutes.

Add 1 tsp Salt Into

120 ml Thick Coconut Milk Mix well. If using the instant coconut
milk, mix of 100 ml instant coconut milk
with 20 water

Pour The thick coconut milk over the half

cooked pulut and mix well.

Steam The pulut for another 30 minutes

 PULUT TEKAN Recipe Code : PKO/01/21
WITH CARAMEL KAYA JAM Category : Sweets
Yield : 16 pcs (5 x 3,5 cm)
Malaysia 10 x 30 cm (whole)
Page : 1 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
5 Line 1-2 sheet Banana Leaves Into the square mold of 30 x 10 cm

Grease 10 ml Oil Lightly into the banana leaves

6 Fluff The cooked pulut, mix the two color

lightly to create a marbled color.

Transfer The marbled pulut to the prepared mold

Press Down until the pulut firm using rice

spatula

Cover The hot pulut using greased banana leaves

Top The covered pulut with another same

sized baking pan. And load with another
weight.

Set aside for few hours until completely

cooled.
Caramel Kaya Jam
1 Heat 200 ml Thick coconut milk With
180 g Granulated sugar Until the sugar dissolved.
If using the instant coconut milk, mix 170
ml instant coconut milk with 30ml water

2 Heat 40 g Granulated sugar Until caramelized over low heat.

Pour 2 tbs Hot water Over the caramel carefully. Keep stirring
after each addition to prevent the caramel
freezing.

Pour Over the hot coconut milk-sugar mixture,

keep stirring over low heat until all the
sugar and caramel dissolved.
Turn off the heat.

Pour 4 pcs Egg (lightly beaten) Over the coconut caramel mixture. Mix
well.

3 Boil The water of the steamer.

Sieve The caramel kaya mixture into a stainless

bowl

Add 1-2 pcs Pandan leaves Into the caramel kaya mixture

Heat The caramel kaya mixture on top of the

boiled steamer over medium heat. Keep
stirring until the mixture thickened
 PULUT TEKAN Recipe Code : PKO/01/21
WITH CARAMEL KAYA JAM Category : Sweets
Yield : 16 pcs (5 x 3,5 cm)
Malaysia 10 x 30 cm (whole)
Page : 1 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
Steam The caramel kaya mixture for about 45-60
minutes over low heat until cooked.

4 Whisk The caramel kaya using balloon whisk

until smooth.

Set aside Until the caramel kaya jam is cooled

enough to piped.

The warm caramel kaya has a spreading

texture like a sauce but once it gets
cooled, the texture will thick enough to
pipe onto the pulut.
FINISHING
Loose The cooled pulut from the mold, peeled
the banana leaves

Grease the vegetable knife lightly with oil or

cover with clean plastic

Slice the pulut into the same size or about 5 x

3,5 cm square

Piped the caramel kaya jam on top of the pulut

Put petals Edible flowers on top of the caramel kaya jam. Use the
contrast color to give attractive effects, or
simply use the gold leaves for elegant
decoratives
 PULUT TEKAN Recipe Code : PKO/01/21
WITH CARAMEL KAYA JAM Category : Sweets
Yield : 16 pcs (5 x 3,5 cm)
Malaysia 10 x 30 cm (whole)
Page : 1 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION

Presentation: Pulut Ketan with Caramel Kaya Jam can be served individually on the plate for dessert or served as
a traditional sweet in a coffee break

This recipe is inspirited from the link below:

https://mykitchen101en.com/kuih-pulut-tekanpulut-tai-tai-pressed-glutinous-rice-caramel-kaya/