[Recipe] Pulut Tai Tai by Kean of Nomad (Penang)

If you love Nyonya desserts, Penang is the place to go. And if you're in the mood for some experimental cocktails, Kean of Nomad Bar has concocted his alcoholic take on the Pulut Tai Tai.

Pre-Batch

150ml Sake

150ml White rum

50ml Pandan syrup*

100g Pandan kaya paste

1½ tspn Glutinous rice vinegar

100ml Coconut milk

7.5g Salt

0.4g Agar-agar

*Pandan Syrup

10g Pandan knot

100ml Water

100g Caster sugar

Heat the water and sugar until the sugar is fully dissolved. Remove from heat, add the pandan knot, and let steep for 25 minutes. Allow to cool completely, then strain through a fine mesh sieve.

Pre-Batch

Gently heat all ingredients together (do not boil). Remove from heat, allow to cool, then strain through a coffee filter or cheesecloth. Let chill.

Serve / Garnish

Pour the mix into a rocks glass, and top with butterfly pea–infused sake float. Serve with a side of Pulut whey (butterfly pea flowers-infused in sake)