Hi bloggers and food lovers, I hope you’re having a great day, welcome to September! Today I’m going to share a traditional Indonesian dish that I often make for special occasions. It’s called pulut kuning, which is pulut means glutinous rice, and kuning. means yellow. Pulut kuning can be served with a variety of side dishes, such as roasted chicken, a coconut filling, or even rendang. This time, I’m making it with a coconut filling topping. Okay, let’s get right to it:
Ingredients:
- 2 kg glutinous rice
- coconut milk from 2 coconuts
- 4 packets turmeric powder
- 16 pandan leaves
- 2 slices asam kandis
- grated coconut from 2 coconuts
- 500 grams brown sugar
- 1 packet vanilla powder
- 1 glass water
Steps:
Yellow Glutinous Rice:
- Wash the glutinous rice, then soak it in a mixture of water, turmeric powder, and asam kandis pieces for 12 hours
- After 12 hours, drain the glutinous rice
- Place the glutinous rice in a large wok
Add coconut milk starch until the rice is submerged
Cook the glutinous rice until half-cooked
Prepare a steamer
- Place about 12 pandan leaves in the steamer
- Add the half-cooked glutinous rice to the steamer
Steam the glutinous rice until fully cooked and soft
Set aside and let cool
Coconut Filling:
- Melt the brown sugar with water until it dissolves
- Add 4 tied pandan leaves to the mixture
- Once the sugar has melted, add the shredded coconut
- Stir until well combined
- Add the vanilla powder, then stir again until everything is well combined and the coconut begins to dry out
- Serve the yellow glutinous rice on a plate topped with the coconut filling
- Yellow Turmeric Glutinous Rice with Coconut Filling is ready to eat
