A touch of nyonya Pulut Tai Tai
Pulut Tai Tai (a hard T rather than a soft t denoting “wife”) is a classic peranakan kuih (dessert), commonly served on the eve of the wedding or on the morning of the big day itself. The glutinous rice dish, appealing coloured with pea flower blue, is a perennial favourite when it comes to the Peranakan sweets table – partly because of the taste, but also because one knows it’s quite tedious to make, so the hard work behind it is much appreciated.
During the course of Pulut Tai-tai making, Ming Siew will also provide a walk through description on how to make kaya!
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Date: Saturday, 19 July
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Time: 10am-1pm (3 hours, including tasting)
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Language of instruction: English and Mandarin, with some dialect
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Price: RM100 per pax*
* A 10% discount for bookings of six pax.
Ming Siew’s paternal grandmother was a nyonya and loved to cook for the family. As she grew up on Peranakan food, she learnt much about cooking from her grandmother and mother, and is always passionate about new recipes. Now residing in Teluk Intan, Ming Siew also used to operate a Peranakan restaurant in Petaling Jaya.