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PULUT KUNING
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INGREDIENTS
500g glutinous rice, washed
2 dried assam keping
1½ tsp ground turmeric
1.2 litres water
1 banana leaf
½ tsp salt
100ml coconut milk
1 pandan leaf, cut into 5cm pieces
200g beef floss
For decoration
Two hard-boiled eggs
Two hard-boiled quail eggs
30 cloves
2 red chilli padi
10 2mm-thin cucumber slices
18 2mm-thin carrot slices
3 bok choy stems
4 sprigs of parsley
4 cherry tomatoes
2 large red chillies -
METHOD
1. Place the glutinous rice, dried assam keping, ground turmeric and 800ml water in a large bowl. Mix well and set aside for at least four hours or overnight, at room temperature.
2. Drain the rice, remove the assam keping and gently wash the rice under running water. Drain and set aside.
3. Add 400ml water into the bottom compartment of a metal steamer and set it over medium heat. Line the top steaming compartment with the sheet of banana leaf. Place the drained yellow glutinous rice in the centre of the banana leaf. Cover the steamer and steam the rice for 20 minutes.
4. While the rice is steaming, mix the salt into the coconut milk and set aside.
5. When the rice is ready, transfer it from the steamer into a clean bowl. Drizzle one-third of the coconut milk mixture over the rice and mix evenly with a spatula. Repeat this step twice using the remaining coconut milk mixture.
6. Transfer the rice from the bowl back into the steamer. Place the cut pandan leaves on top of the rice and steam it for another 25 minutes. Remove the pandan leaves from the rice before proceeding.
7. To assemble, place half of the steamed glutinous rice into a 17cm heart-shaped baking tin. Spread the rice evenly in the tin and flatten with a potato masher. Spread the beef floss evenly across the rice. Add the remaining rice on top and flatten the cake.
8. Place a large cake board over the baking tin and invert the cake onto the board carefully.
9. To decorate: Make the "birds" by inserting a toothpick into each of the hard-boiled eggs. Stick the eggs, toothpick first, into the top left corner of the cake. Use toothpicks to secure the two quail eggs on top of each regular egg (left below). Use the cloves as the "eyes" and the pointed ends of the chilli padi as the "noses".
10. To make the "flowers", soak the sliced cucumber and carrot in tap water for 10 minutes. Line and roll the cucumber slices up, secure with toothpicks and stick the cucumber "flower" into the cake.
11. Line six carrot slices, roll them up, secure with toothpicks and stick them into the cake. Repeat this step twice to make two more carrot "flowers".
12. Decorate the cake with cloves, bok choy stems , parsley, cherry tomatoes and cut chillies.
Serves four to five