This is my second attempt in making pulut kuning. My first trial on this authentic Malay dish came out a little bit on dry side. Tips of adding dried tamarind pulp or asam keping shared by my colleague. Seems the dry tamarind hels to retain moist and gives a beautiful shine to the pulut kuning. I shall say the trick works very well. I did not use food coloring instead opted for a healtier version by replacing it with turmeric powder. We all are fully aware of the benefit of turmeric. Ground fresh turmeric adds a wonderful flavor to the smancking delicious pulut kuning.
Pulut kuning usually served on special occasions like birthdays or weddings in Malaysia and made it ways into Hari Raya celebration and other important rituals too. Serve along partner in crime, pulut kuning goes very well with rendang. My pulut kuning is indeed rich,creamy with coconut milk and glossy which will satisfy the eyes and palate.
Ingredients
2 1/2 cup glutinious rice,washed
2 tsp salt
1 tsp ground turmeric
1/4 tsp turmeric powder
2-3 pandan leaves,washed
150ml coconut milk
1 pc banana leaf
1 pc dried tamarind pulp/asam keping
Water for soaking
Methods
In a large bowl, combine water,glutinious rice and ground turmeric. Stir and soak overnight or atleast 4 hours.
Boil water in a steamer, lay the banana leaf on a pan.
Drain water from the soaked glutinious rice and transfer to the pan layered with banana leaf. Add knotted pandan leaves and steam for 10 minutes.
Stir the steaming glutinious rice with a fork and continue to steam for another 5 minutes.
In a bowl, combine coconut milk and salt. Stir until the salt completely dissolved.
Transfer the glutinious rice into a large bowl and gradually add the coconut milk. Stir well to combine.
Steam the mixture for another 5 minutes.
Transfer the mixture to a large tray and smooth the surface. Cover with tin foil and let it rest for 20-30 minutes.
Serve with chicken rendang or curry.
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