Pulut Kuning Keju
A Delicacy Across Cultures
Pulut Kuning, often referred to as "yellow glutinous rice," is a traditional Southeast Asian dish that has graced many ceremonial occasions from weddings to festivals. It is believed to have originated from the Malay Archipelago and is integral to Malay culture. Pulut Kuning is known not just for its vibrant yellow hue but also for its rich and fragrant taste. In this modern twist, we combine it with cheese, elevating it to a unique fusion dish - Pulut Kuning Keju.
Ingredients
- Glutinous Rice (Pulut) - 500g
- Coconut Milk - 250ml
- Turmeric Powder - 1 tbsp
- Cheese (preferably sharp cheddar) - 100g, grated
- Sugar - 2 tbsp
- Salt - 1 tsp
- Pandan Leaves - 2
- Water - for soaking and steaming
Preparation
Step 1: Preparing the Rice
Wash the glutinous rice thoroughly. Soak it in cold water mixed with turmeric powder for at least 4 hours or overnight. This step will give the rice its characteristic yellow color.
Step 2: Coconut Milk Mixture
In a separate bowl, mix the coconut milk, sugar, and salt. Stir until the sugar and salt dissolve completely.
Cooking Process
Drain the soaked glutinous rice. Place it in a steamer lined with pandan leaves. Steam the glutinous rice for about 30 minutes or until partially cooked.
Mixing Cheese with Rice
Transfer the partially steamed rice to a mixing bowl. Gradually add the coconut milk mixture. Stir well. Then, add the grated cheese and mix until the cheese melts and coats the rice evenly.
Final Steaming
Return the rice to the steamer. Steam for another 15-20 minutes until the rice is fully cooked and the mixture is creamy. Check the rice's consistency; it should be sticky but firm.
Enjoying Pulut Kuning Keju
Serve the Pulut Kuning Keju warm. This dish can be paired with rich curries or eaten as a standalone snack. For decorative presentation, mold the rice using small bowls and top with extra grated cheese. Whether enjoyed with a side dish or solo, this fusion of traditional and modern ingredients is sure to delight.