Friday, August 17, 2007

Pulut Tekan/Lam Fah Koh

I think that what i wanted to say haved been so nicely said and presented by Seadragon 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.

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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


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



Little Corner of Mine said...

Yummy, where's mine? Where's mine? Is Sandra going to make this tomorrow?

East Meets West Kitchen said...

Looks yummy and I like the blue coloring. :)

Aiyah Nonya said...

Wah, this is one of my favourite.
Keep up the good work.
Have a nice weekend.

Anonymous said...

mmm...yum yum

Anonymous said...

Can I suggest you soak the some of the glutineous rice overnight in the blue flower solution instead. I do that and it's darker in colour and more fragrant too. Mix both together after cooking.

Unknown said...


thanks for the good tip. this way, than i would have to steam the colored and plain rice seperately?

Anonymous said...

Hi Lily,

I love your blog and have been following your recipes. I am a Malaysian living in Tennessee and the only hometown stuff is from my trial and error cooking skills. Last week I missed the kaya and blue glutinous rice and tried making it but failed. Anyway, I am very excited that you posted the recipe for it. I am planning to try again. By the way, where did you get your bunga telang? Do you think the kuih will taste different without the blue color?


Unknown said...


The kuih will taste just as nice without the blue, just use blue coloring. The blue marbling effect is the signature of this kuih.

Anonymous said...

Hi Lily, Tried the recipe..amazing success!! I didn't have the blue flower or banana leaves(I live in Canada), so used pandan paste, and saran wrap to cover the top of the rice after it was steamed before putting the weight on it. So, it was a green-streaked rice but just as yummy! Thx!

Anonymous said...

Hello Lily,

I'm so glad I stumbled upon your blog! My mother cooks a lot but I was never able to properly learn recipes properly from her before I moved away overseas. Especially the nonya food. I will be sure to visit here again to browse through your extensive archives... So many things I want to try... only a question of whether or not I can get my hands on some of the more elusive ingredients.

Anyway, Thanks a lot for sharing your cooking endeavors!


Min Chan said...

Lily, your recipes are amazing! I stumbled on your blog when I was searching for curry puff recipes. I'm in Malaysia and your posts made me realize how we take for granted some of the food we can get here. It's our nation's 50th birthday today. Selamat Hari Merdeka!

Anonymous said...

Thanks Lily. ~PL

QQ red apple said...

hi Lily,
Thanks for your posting, I made it last weekend, just follow to your instuction. It taste so good, just nice which not too soft or too hard but chewy bite. It was gone in 15 minutes and I get so much compliments from my family in law. Thanks.... it give me so much encouragement to cook and baking for a beginner likes me!!!!!!! Dank U we---- dutch--thank you very much.

Flo said...

Hi Aunt Lily,

Made this yesterday. I pressed it with the pot of water for 4 hours but still it is not so "springy" and firm as it should be. Please advise what is the correct timing should be to make it "compressed"? I doubled the recipe but it seems like the coconut milk not enough to cover the rice. I have to turn it couple of times to make the rice cooked. Can I add more coconut? Thanks

Unknown said...


the cooked rice has to be hot/still warm when you press it.

yes, the rice has to be turned or stirred to ensure even cooking and to have a bigger steamer and a smaller pan is good, then the pan will leave more holes in the steamer for steam to pass through.

yes, more coconut milk can be added but not too much, then the rice will be too soft.

Diana said...

Hi Lily,
I am from Malaysia, very great I can learn a lot of receipe from your blog,by the way where did you get your bunga telang?

Unknown said...

diana liew

being here in the States, i have friends who will share with me many things/treasures from the orient. There are friends who i know personally and friends who i have not met before, sharing all sorts of goodies. I got my bunga telang from sandra ho, windsor and gina choong, send me some from singapore. Lydia, los angeles, send me some gula jawa and Ming, houston send me a parcel full of herbs - fresh and dried.

i would like to thank these kind ladies for their generosity and also all my friends and family who come home from Malaysia or Singapore, for all the gifts they showered upon me.

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