An optimistic girl in search of her happiness. Learning life lessons as she grows, she found secret little recipes shared by wonderful people whom she met who teaches her recipes to a happy life. And here she is, sharing this recipes hoping this recipes can also bring happiness to other's life.

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Just in a blink of an eye and New Year is over.
I wished it would last longer but all good things will eventually come to an end.
It was rather a very tiring New Year because I had to work over-time each night, baking for everyone.
When you see them eating and enjoying every single bite of it, you will tell yourself, "Its worth it".

So, there is one dish called Pulut Tekan (according to my aunt) and I love and seldom get to see them now.
It is eaten with Kaya (a.k.a Coconut Jam), mainly eaten in Malaysia, Singapore, Philippines and even Thailand too.
It was on one of the New Year's Day where I was talking about it to my aunt, and she said "Ask ah ma to teach you lah."
Grandma who could barely walk now, knows I love baking and cooking, was willing to teach me how to cook them despite the pain she is suffering from.

I would like to share this wonderful recipes with everyone and may her recipes bring appetite and joy to all.

Pulut Tekan Ingredients :



Coconut Milk : 350g (you can add more depending on personal preferences)

Eggs : 9 Grade A

Sugar : 250g ( I opt for brown sugar)

Pandan Leaves : 10 pieces


Method :

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1. Add around 200g sugar into eggs (9 Grade A eggs). Do not whisk. Just stir them gently till they are well mixed. Your mixture should look similar to the second picture.




2. Get ready a wok and heat under low fire. Put the remaining 50g of sugar and let it melt.






3. Within a few minutes, sugar melts and when it starts to boil, turn off the fire. Add in the Coconut milk and while adding, be sure to stir them continuously. You should have a similar mixture like the second picture.




4. Turn on the heat, and stir slowly until coconut mixture starts to boil. When it boils, sieve the egg mixture (9 Grade A eggs + 200g sugar) and keep stirring.




5. Lastly, add in Pandan Leaves and keep stirring for another 30~35min on low heat. (It requires patience and strength).




6. Your Kaya is ready to be served.


Pulut Tekan Ingredients :

Glutinous Rice : 1kg

Coconut milk : 250g (depending on personal preferences)

Salt : 1 tbsp

Bunga Telang : 10~15 pieces

Water : 350g

Method :



1. Soak glutinous rice for minimum 1 hour, I soaked mine for 3 hours. Wash and leave bunga telang in water.




2. Add coconut milk and salt. Mix well. Pour in water.







3. Bring it to steam for about 45 ~ 1 hour. When 30min passed, open the lid, and stir the glutinous rice nicely.




4. Prepare a tray of any size you want, apply a little cooking oil as it helps to make the cutting easier later.




5. As you are waiting for the glutinous rice, bring Bunga Telang to boil. Add in some water and boil.




6. As the color goes darker, remove from heat and remove flowers.




7. When glutinous rice is done, move it over to the tray and shape accordingly to the shape of the tray.









8. Pour in natural blue coloring onto glutinous rice. Roll the glutinous rice flat with something heavy. Leave it to cool for an hour and serve.


I appreciate so much for what Grandmama had shared today.
Grandmama has no recipe.
She did according to her understanding.
But it has successfully passed down for 3 generations.
Thank you Ah Ma.

Recipe of the Day :

A grandmother is a little bit parent, a little bit teacher, and a little bit best friend.

Grandma always made you feel she had been waiting to see just you all day and now the day was complete.
-Marcy DeMaree-

Grandmas hold our tiny hands for just a little while, but our hearts forever.



Embrace them always. <