YELLOW GLUTINOUS RICE (ALSO KNOWN PULUT KUNING) EAT WITH
CHICKEN RENDANG KERINCHI- OR
SWEET COCONUT PASTE
cooking-varieties- nusantara recipe
The Chicken rendang and the Sweet coconut paste should be cooked first, before you start cooking the glutinous rice.
HOW TO MAKE GLUTINOUS RICE:
4 cups glutinous rice
2 tablespoon turmeric powder/ fresh turmeric juice is better.
1 1/2 cup pure coconut milk and add
1 tablespoon salt to coconut milk
Wash rice. Soak overnight in water with turmeric powder added to it, to make the rice turns bright yellow in color.
Next day, drain water and place glutinous rice on a steamer pan.
Fill up Steamer pot with water and put to boil. When water has already boiled, put Steamer pan onto the Steamer pot and close tightly with lid cover. Wait for 25 minutes. Open the lid and taste 1piece of rice grain, if it is cooked, put off fire.
Scoop out the glutinous rice and put in a large mixing bowl. Drizzle salted coconut milk all over rice and mix well.
The mixing has to be done bit by bit using a spatula- over and over. In this quantity, it may take about 10 minutes.
The rice will absorb the milk, will not be soggy and should turn shiny and with a slightly brighter shade of yellow
Then, shape the rice anyway you like because it is easy to shape stcky glutinous rice.
You may fill it in a serving bowl and compress it (see picture), then eat with chicken rendang or
shape into cones and alternate fill up with sweet coconut paste (see picture)
This is traditionally served for breakfast or for tea.
See next page on recipe for Chicken Rendang and Sweet Coconut paste
Before I left for boarding school at age 13, i used to watch my beloved late grandma cook food the traditional way using traditional utensils.
Much later in life, I learnt how to cook some of these recipes from my beloved mother. Some of these traditional recipes are too complicated for me to learn- such as how to remove the entire flesh from a small fish and then fill up the fish again with stuffing.
Last year I tried to master the art again from my mom, but failed. The fish skin always got torn. Of late, even my neighbors in the city, are so keen to teach me how to cook traditional recipes such as this Pulut Kuning or Glutinous Rice.
Traditionally, we use our hands to eat food. We only use spoons for the gravy or for eating soups, noodles and porridges.
For washing hands, we use a bowl of water added with whatever fragrant flowers are available from the garden and sometimes with lime added.