i have to be frank that I am not very familiar with this Nasi kunyit pulut or turmeric glutinous rice as I have never eaten that before but I remembered seeing it in shops with red eggs. While Hokkien celebrate full month of a baby with some soya sauce fried glutinous rice, the Peranakan community used nasi kunyit pulut instead. Both are glutinous rice but one is Chinese style of cooking and another is using local spices for the preparation.
As I have not tasted before, I have chose one recipe and follow strictly to the recipe and surprisingly I like it. I specially cooked rendang ayam for this special illustration to go with these Nasi Kunyit.
Note that Nasi Kunyit or turmeric rice can lead you to Malay recipes or Indonesian recipes that used normal rice and used for big feast or kenduri such as marriage ceremony. Yellow is a noble colour for the Malay community especially royal families and the yellow rice is interpreted as an auspicious and noble rice reserved for big occasions
Since Chinese is giving out glutinous rice for baby full month and Malay is preparing turmeric rice for special occasion, therefore, it is not a surprise that the Peranakan combined both and prepared the turmeric glutinous rice for baby full month.. Well, that is my speculation and to me, is is rather logical.
After i took a small portion, I have used the nasi kunyit to prepare a special dumpling which I intended to share for this year dumpling festivals : Nasi Kunyit Ayam Rendang dumpling of which I will share again the recipe soon.
WHAT IS REQUIRED
Recipe adapted from: Yellow Glutinous Rice | Huang Kitchen
Servings: 6-8 adult servings
- 500 grams of glutinous rice
- 1 tablespoon of serbuk kunyit or turmeric powder
- 2 pieces of dried tamarind peel or asam keping or 1 tablespoons of lime juice
- 200 grams or ml of coconut milk or 1 small packet of coconut milk
- 20 white or black peppercorns
- 8 pandan leaves
- Pinches of salt to taste
- 1 small slice of ginger (optional)
STEPS OF PREPARATION
- Wash the glutinous rice, add the turmeric powder and dried tamarind peel. Add water at least 1 inches above the glutinous rice and let it soak for at least 5 hours or preferably overnight.
- Lightly grease the steaming tray, put the pandan leaves at the bottom of the tray, set aside.
- Drain the soaked glutinous rice, take away the dried tamarind peel, add the white pepper corns and salt. Steam the glutinous rice for 10 minutes and add 1/3 of the coconut milk. Use a spoon or a chopstick to fluff the rice. Continue to steam for another 10 minutes. Add another 1/3 of the coconut milk, stir well and steam for another 10 minutes. Add the final 1/3 of the coconut milk, stir well and steam for the final 10 minutes. If the rice is still not soft, add a bit of water.
- Fluff the rice, take away the pandan leaves and best served with chicken curries or rendang.
- The above is the traditional recipe and steaming over the stove. I have to be frank that this is more difficult to control the doneness of the glutinous rice due to the heat distribution. Rice cooker is a much better option, in my humble opinion. This option is faster and to me produce a much softer rice.
- For rice cooker version, after soaking the rice, put the 500 grams soaked glutinous rice, white peppercorns, pandan leaves, and salt. Add 200 grams of thick coconut milk plus 300 grams of water. Stir until well combined, cooked in the rice cooker for one cycle under “sticky rice/glutinous rice function” if there is. If your rice cooker does not have sticky rice function, cook 1-2 cycle under normal rice function. Give it an occasional stir to avoid the bottom over cooked.
As this is a traditional recipe, I have used the traditional method of preparation. But from my experience, rice cooker produce a better texture if your water is not over. 1 part of water to 1 part of glutinous rice should give it a soft sticky rice.
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