This rice goes just right with chicken rendang I made ( See previous entry).
When I was just so immatured in the kitchen, pulut kuning seemed to be depressingly impossible to make. As I grew up ( in cooking) and experienced more, I dared myself to try. The first time and second was ok. The third time is recently made ; was better than before.
Making pulut kuning is time consuming only because the sweet/glutinous rice need to be soaked for a few hours – as for the first step. Other than that, you will be enjoying yourself making your own pulut kuning especially for those who are thousands miles from home. Easy to make, even a beginner can make a good pulut kuning.
Serve with rendang like I did, curry or just as is. Only with a small portion, enough to get your stomach filled all day long, content to the heart.
Here , my version of pulut kuning that is actually and again, my grandma’s.
Pulut Kuning ( Serves 4 people)
- 2 ½ cup sweet/glutinous rice
- 2 Asam gelugor [See Notes]
- 2 teaspoons tumeric powder
- Water , enough to cover the rice
- Soak all ingredients in a medium bowl with water, for 5 hours. Stir occasionally to even out the yellow color from the tumeric powder to every single rice.
- 2 ½ cups thick coconut milk (See Notes)
- 2 Tablespoons match stick sliced fresh ginger
- Salt , to taste
- ½ teaspoons white sugar
- 2 8×8 inches sized banana leaves
1.After 5 hours, drain the soaked rice into a strainer. Lets liquid all drained out. Remove the dried slice tamarind.
2.Prepare a steamer :
- Fill the bottom part of the steamer with water. Only fill 1/5 part of the pot. Place it on the stove and heat the water on medium-high. Let the water boiled and the pot completely heated.
- For the colander/top part ( the one that has holes) , line the banana leaves on it before pouring the rice on the colander. Banana leaves prevents the rice falling off from the colander and enhances the flavor and aroma of the rice.
- Pour the rice into the colander and set it onto the heated pot. Makesure the bottom of the colander/top part doesn’t touch the boiled water. If that happen, pour out a little bit of water until the rice don’t touch water. Remember, you are steaming the rice not directly cooking it.
- Now, wrap the lid with clean kitchen towel. If you don’t do that, the steam will be collected under the lid and forms liquid . The liquid will drip on the rice and turn the rice too moist because of the excessive liquid and we will end up with mushy pulut kuning. That’s not pretty. The pulut kuning should look solid and yellowy shiny .
3. Cover steamer with wrapped lid. Let the rice halfway cooked or when steam starts to appear at the edge of the wrapped lid.
4. Preparing the coconut milk:
- Meanwhile, in a small bowl, mix in the coconut milk, sugar , salt and sliced ginger. Stir until well incorporated. Adjust the salt to your taste. Set aside.
5. When the rice is halfway cooked, do not turn off the heat just yet. Pour out the rice in a medium bowl. Slowly stir in the coconut mixture until the rice is all moistened.
- While Stirring the coconut milk mixture in the half cooked rice, only do it gently. We don’t want to mush and break the rice.
- It is important to make sure that every single rice is moistened with coconut milk mixture , just so the rice is thoroughly cooked.
6. Pour the mixed rice back into the steamer. Cover with wrapped lid. Let it continue to complete the cooking process. Again, the final result should look solid and yellowy shiny. You can actually tell when the sweet rice is cooked by tasting it. The rice should be sticky but still solid , a little bit chewy, moist and edible.. of course.
7. Remove from the heat and ready to serve.