Yellow Glutinous Rice
Yellow Glutinous rice is sometimes called Turmeric Glutinous Rice or what we locals would call “Nasi Kunyit” or “Pulut Kunyit”. Whatever the name they are actually the same dish, made of glutinous rice and tumeric. This celebratory dish is considered very traditional and is usually served with curries during weddings and special occasions by the Malay and Chinese community in Malaysia. The vivid bright yellow colour of glutinous rice represents good fortune, wealth and royalty.
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Ingredients
- 500 g glutinous rice
- 1 ½ tablespoon turmeric powder
- 2 pieces dried tamarind skin, (asam keping)
- 200 ml coconut milk, or 1 grated coconut
- 20 white peppercorns
- 5-6 pandan leaves
- 1 teaspoon salt, to taste
- Wash and rinse glutinous rice in lots of water, then drain. Repeat this until the water runs clear.
Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.- Then put aside for several hours or preferably overnight.
- At this point, the rice should be stained yellow from the tumeric powder.
- When ready to cook, drain the water from the rice. Put in the peppercorns.
To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
Fill the pan with the rice.
Prepare the wok for steaming.- Place the pan with glutinous rice into the wok to steam.
Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.- Sprinkle the salt into the diluted coconut milk.
Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.- Repeat the process every 10 minutes until the rice is almost cooked (20 minutes)
- When rice is moist and almost cooked, add the remaining of the concentrated coconut milk (2/3 or 135ml).
Mix and stir well.- Put the cover back and steam until rice is fully cooked (another 10 minutes).
Remove pandan leaves from rice before serving.
Serve the yellow glutinous rice with chicken curry or rending.
Instructions
Enjoy!
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Notes
The most important thing to remember when making yellow glutinous rice is not to add too much water. Otherwise it will stick together and soggy.
Must occasionally sprinkle dilute coconut milk on glutinous rice when steaming to make sure the rice is uniformly moist.