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Turmeric Rice with Coconut (Pulut Kuning) Recipe

Turmeric Rice with Coconut (Pulut Kuning) Recipe

Turmeric Rice with Coconut (Pulut Kuning) Recipe

Pulut Kuning is a must at wedding ceremonies and is offered to special guests as a sign of gratitude and blessings to the bridal couple. It is usually served with meat curries, pickles and garnishes. In this recipe, it is garnished with fried egg strands.

Ingredients :

    • 500 g (21/2 cups) un-cooked white glutinous rice, washed in several changes of water, drained
    • 1 piece asam gelugur
    • 2-cm (3/4-in) turmeric root, pounded and mixed with 3 tablespoons water, strained to obtain the juice
    • Banana leaves, cut into rectangles to line the base of the steamer basket
    • 1 pandanus leaf, tied into a knot
    • 400 ml (12/3 cups) thick coconut milk, mixed with 11/2 teaspoons salt

Egg Strands :

    • 1 tablespoon oil
    • 3 eggs beaten with 1 teaspoon salt

Method :

    1. Place the drained glutinous rice in a pot with enough clean water to cover. Add the asam gelugur and turmeric juice. Leave aside for 3–4 hours to allow the turmeric juice to stain the rice.
    2. Partially fill a large pot with water (steamer should not touch the water) and bring to a rapid boil. Line a steamer basket with the banana leaves, leaving some space for steam to circulate efficiently. Drain the rice, discarding the asam gelugur. Spread the rice, together with the pandanus leaf, on the banana leaves. Cover and steam for 30 minutes.
    3. Reduce the heat, transfer the semi-cooked glutinous rice to a large heatproof bowl. Pour the salted coconut milk over the rice and mix well. Return to the steamer and steam for another 20 minutes over medium heat. Remove from the heat and pour the cooked glutinous rice into a bowl. Set aside to cool. When cool enough to handle, spoon the cooked rice on a plate and smooth it into a mound.
    4. To make the Egg Strands, heat a non-stick frying pan and brush with the oil. Pour in approximately 2–3 tablespoons of the egg mixture and swirl round the pan to make a thin omelette. Cook over low heat until the omelette comes off the side of the pan indicating that both sides of the omelette are cooked. Remove and place on a clean chopping board. Repeat the process until all the egg mixture has been used up.
    5. Stack the omelette and roll them up tightly. Thinly slice with a sharp knife to obtain thin strands. Spread the Egg Strands over and around the rice mound. Serve with dishes like Delicious Chicken Rendang and Shredded Beef.

For a more colourful garnish, divide the beaten eggs into 2 portions. Colour 1 portion yellow with a few drops of turmeric juice, another portion green with a few drops of pandanus juice. Fry the coloured egg mixture separately, then stack the coloured omelettes in alternate layers before slicing.

Serves 4–6
Preparation time : 20 mins + soaking time
Cooking time : 1 hour

See also Malaysia Cooking “Rich Seasoned Rice with Raisins and Cashews Recipe”