Yellow Glutinous Rice
Tap or Hover to Adjust Servings
- 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.