Wednesday 2 December 2015

Coconut Glutinuos Rice Cake (Kueh Pulot)

A light and delectable traditional snack that uses simple ingredients of glutinuos rice, grated coconut, palm sugar, and pandan leaves.  The sweet and aromatic gula melaka sauce is poured over the steamed glutinuos rice cake coated with grated coconut ^^

Yield: about 11pcs of 3cm bite size cakes

Gula Melaka Sauce/Palm Sugar Sauce
50g gula melaka/palm sugar, chopped
15g water
Some pandan leaves

1. Cut gula melaka into small chunks to facilitate melting.
Place all ingredients in a heat resistant container, and heat until the gula melaka melted, and into a light boil.

2. You may want to add 1/2 tsp of glutinuos rice flour water to make a thicker sauce. Set aside to cool down.

Steamed Grated Coconut
50~60g grated coconut
1/8 tsp salt
Some pandan leaves

1. Mix all the ingredients in a heat resistant bowl.

2. Steam in high heat for about 5 minutes. Remove the pandan leaves, set aside to cool down.

Glutinuos Rice Cake
100g glutinuos rice
1/8 tsp salt
About 80g water

1. Rinse and soak glutinous rice for about 1/2 to 1 hour.

2. Add salt and water to just submerge the rice.

3. Steam in high heat for about 20 minutes, or till the rice has softened .

4. Partially cover and set aside to cool down.

This step is optional 
1. Soak about 8 blue pea flowers in 1 tsp of hot water, till the blue pigment is released into the water.

2. Soak about 2 tsp of cooked glutinuos rice in the blue pigment water.

3. Mix the "blue rice" to the rest of the glutinuos rice. 

4. Wet your palms, take about 20g of glutinuos rice, shape into a ball, then flatten slightly.

5. Coat the glutinuos rice cake with steamed grated coconut. 

6. Drizzle a small amount of gula melaka sauce over the glutinuos rice cake. Enjoy :)

Recipe adapted from Janice Looi's sharing in FB 

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