How to Cook Pulut

Introduction

Pulut is a traditional Malaysian dish that is a combination of sticky rice, coconut milk and a variety of spices. It is usually served with a variety of curries or sambal and is a popular dish for special occasions or feasts. It is also a popular snack food and is often served as an accompaniment to rice dishes. In this article, we will be discussing how to cook Pulut properly.

Ingredients

The ingredients you will need to make Pulut are: sticky rice, coconut milk, salt, pandan leaves, cardamom pods, cloves, cinnamon sticks, and gula Melaka (palm sugar).

Preparing the Pulut

The first step in preparing Pulut is to wash the sticky rice in cold water until the water runs clear. Once the rice is washed, it should be soaked in cold water for at least one hour. After the rice is soaked, it should be drained and set aside.

The next step is to prepare the coconut milk. In a saucepan, heat the coconut milk over medium heat until it boils. Once the coconut milk is boiling, add the pandan leaves, cardamom pods, cloves, and cinnamon sticks. Simmer the coconut milk for about 10 minutes and then add the gula Melaka and salt. Stir the mixture until the gula Melaka and salt have dissolved. Remove the saucepan from the heat and set aside to cool.

Cooking the Pulut

Once the coconut milk has cooled, add the soaked rice to the saucepan and stir until the rice is coated with the coconut milk mixture. Place the saucepan over medium heat and bring to a boil. Once the mixture is boiling, reduce the heat to low and let the Pulut simmer for about 30 minutes or until the rice is cooked. Stir occasionally to ensure the rice does not stick to the bottom of the pan.

Serving the Pulut

Once the Pulut is cooked, remove the saucepan from the heat and let it cool. Once cooled, the Pulut can be served with curries or sambal. It can also be served as a snack or as an accompaniment to rice dishes.