Pulut Tai Tai with gula malacca kaya (gift from a friend) Pulut Tai Tai according to Wikipedia – Pulot Tartal is Malacca-based dish where white coconut milk sauce is served with glutinous rice (pulut)

I have always been a bit of a rebel deep down. Hence a green coloured Pulut Tai Tai

I am steamed my glutinous rice the same way I did for my Seri Muka recipe. https://www.julieolive.co.uk/2018/12/26/kuih-seri-muka-special/

Compress the rice lightly but firmly. Do NOT press to hard until your rice are tough! I prefer my glutinous to have a little give myself. However this is again arguably to personal taste.

I also like my rice slightly more salty as it goes so well with the sweet kaya. Again you can adjust to your taste.

If you soak your rice a longer time, say more than 8 hours you might need less coconut milk and less steaming time. It is entirely up to you to try.

Of course it stands to reason then your steaming time also depends on your heat. I used medium. Happy trying.