Yellow Glutinous Rice (Pulut Kuning)

AuthorLe-ThermiqueCategory, DifficultyBeginner
Yields8 Servings
Cook Time1 hr 39 minsTotal Time1 hr 39 mins
INGREDIENTS :
Soaking Rice
 500 g glutinous rice
 1000 ml water
 1 pcs tamarind slice (asam keping)
 ½ tsp turmeric powder
Steaming Rice
 1200 ml hot water (for steaming)
 3 pcs pandan leaves (cut into 5 inch pieces)
 150 g coconut milk
 150 ml water
 3 tbsp oil
 ½ tsp salt
 2 tsp sugar
COOKING METHODS:
1

Soaking Rice

- Place glutinous rice, 1000 ml water, tamarind slice and turmeric powder in a large bowl. Mix well and set asides to soak for 1 hour.
Stir from time to time to even out colour absorption.

2

- After 1 hour, drain off water and reserve rice.

3

Steaming Rice

- Place water into mixing jar.
- Place pandan leaves at the bottom of the steam dish. Pour in drained rice and spread it out evenly. Make a hole in the centre of the rice for steam to get through.

4

- Place the steam dish in the large steamer. Put on top of the mixing jar lid cover.
- Select preset mode R- “STEAM “ Auto Settings Timer : 25 Minutes / Temperature: 120°C

Stir rice halfway through steaming process.

5

- While rice is steaming, mix coconut milk, water, oil, salt and sugar in a bowl. Set asides.

6

- Once rice has finished steaming, carefully open steam lid cover and detach steam dish. Place steam dish on a large plate. Pour coconut milk mixture bit by bit onto rice whilst mixing gently to allow even absorption.

7

- Position steam dish back onto mixing jar.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C

8

- Transfer cooked rice into serving bowl. Discard pandan leaves and tamarind slice. Serve hot with coconut chicken curry.

Nutrition Facts

8 servings

Serving size


Amount per serving
Calories321
% Daily Value *
Total Fat 10g13%
Saturated Fat 4.7g24%
Cholesterol 0mg
Sodium 157mg7%
Total Carbohydrate 52.2g19%
Dietary Fiber 1.3g5%
Total Sugars 1.8g
Protein 4.9g

Calcium 2mg1%
Iron 17mg95%
Potassium 127mg3%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
Soaking Rice
 500 g glutinous rice
 1000 ml water
 1 pcs tamarind slice (asam keping)
 ½ tsp turmeric powder
Steaming Rice
 1200 ml hot water (for steaming)
 3 pcs pandan leaves (cut into 5 inch pieces)
 150 g coconut milk
 150 ml water
 3 tbsp oil
 ½ tsp salt
 2 tsp sugar

Directions

COOKING METHODS:
1

Soaking Rice

- Place glutinous rice, 1000 ml water, tamarind slice and turmeric powder in a large bowl. Mix well and set asides to soak for 1 hour.
Stir from time to time to even out colour absorption.

2

- After 1 hour, drain off water and reserve rice.

3

Steaming Rice

- Place water into mixing jar.
- Place pandan leaves at the bottom of the steam dish. Pour in drained rice and spread it out evenly. Make a hole in the centre of the rice for steam to get through.

4

- Place the steam dish in the large steamer. Put on top of the mixing jar lid cover.
- Select preset mode R- “STEAM “ Auto Settings Timer : 25 Minutes / Temperature: 120°C

Stir rice halfway through steaming process.

5

- While rice is steaming, mix coconut milk, water, oil, salt and sugar in a bowl. Set asides.

6

- Once rice has finished steaming, carefully open steam lid cover and detach steam dish. Place steam dish on a large plate. Pour coconut milk mixture bit by bit onto rice whilst mixing gently to allow even absorption.

7

- Position steam dish back onto mixing jar.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C

8

- Transfer cooked rice into serving bowl. Discard pandan leaves and tamarind slice. Serve hot with coconut chicken curry.

Notes

Yellow Glutinous Rice (Pulut Kuning)

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