Pulut Durian

Dessert recipe for Pulut Durian. Glutinous Rice in Sweet Durian Pudding or Durian with Sticky Rice.

Ingredients for Pulut Durian:

• 1kg glutinous rice
• 500ml coconut milk
• pinch of salt
• 300gm sugar
• 1 durian
• 2 screwpine leaves (or optionally, pandan paste)

Method:

1. Steam the glutinous rice with a pinch of salt until it is cooked.
2. Combine the flesh of durian with coconut milk, sugar, salt and screwpine leaves / pandan paste, and boil them until its sauce thickens.
3. Serve it hot with the rice.

Printable Version - Pulut Durian

Malay Wedding Menu & Recipes - Bubur Terigu (Wheat Dessert)

Bubur Terigu. The name 'Bubur Terigu' is more proper as ' terigu in Indonesian means 'gandum' aka 'wheat'. Terigu derives from the Portuguese word 'trigo'. This dessert is normally served in the malay and indonesian wedding menu.

Ingredients: (A)

• 200 gm beras terigu rinsed (dibersihkan)
• 3 cups of water (3 cawan air)
• Bring it to the boil with water till terigu is tender and swelling. approx. - 30 minutes.
  (rebus terigu bersama air sehingga lembut/empuk -kira-kira 30 minit)
  

Ingredients: (B)

• 300 ml of thick coconut milk (300 ml santan pekat)
• 300 ml of water (300 ml air)
• 50-60 gm of brown sugar (50-60 gm gula melaka)
• 50 gm of sugar (50 gm gula pasir)
• ½ tspn of salt to taste (½ sudu teh garam - atau secukup rasa)
• 2 pandan leaves - knotted (2 helai daun pandan - disimpul)

Method (Cara):

Setelah terigu empuk, masukkan kesemua Bahan B. Kacau sekali-sekala dan biarkan sehingga mendidih. Matikan api.

'Dadih' Santan Pekat

• 100 ml santan pekat (dlm kotak)
• 30 ml air
• secubit garam
• Didihkan atas api kecil sehingga pekat sedikit.

Cara Menghidangkan Bubur Terigu

Sendukkan bubur ke dalam mangkuk dan siramkan ke atasnya dgn sedikit santan pekat tadi. Ini membuat bubur terasa lemak lagi.

Malay Wedding Menu & Recipes - Pulut Hitam

Pulut Hitam - Black Glutinous Rice with Coconut Cream. Pulut Hitam is made from black glutinous rice sweetened with brown palm sugar. A surrey of creamy coconut milk is swirled over the Pulut Hitam before it is served.

Pulut Hitam Ingredients (serves 10)

• 250 g black glutinous rice - washed
• 50 g glutinous rice - washed
• 3 pandan leaves
• 1/3 cup sugar
• 6 - 7 cups of water for boiling glutinous rice
• 1 tsp salt
• 1/2 cup coconut cream
• 1/2 cup low fat milk
• 1/4 tsp salt Mix
• 1 tbsp corn flour
• 1 tbsp water Mix

Method

• Boil both types of glutinous rice in water with pandan leaves till cooked. Add more water if necessary.
• When rice is cooked, add sugar and cook under low heat till sugar dissolves.
• Remove pandan leaves. Add salt and corn flour mixture mixing well.
• Cook coconut cream and low fat milk with a little salt and serve separately with the bubur pulut hitam.

Pulut Inti (Glutinous Rice with Coconut Topping) Recipe!

Glutinous Rice with Coconut Topping - a kind of 'dry' rice pudding made from glutinous rice & coconut milk. It is cooked by steaming. The dessert rice is topped with fresh grated coconut sweetened with palm sugar. It is traditionally wrapped in banana leaves folded into a pyramid shape.

INGREDIENTS :

• 2 cups glutinous rice [short grained]
• 1 tsp salt
• 1 can coconut milk
• 2 pandan leaves [Substitute: coconut essence]
• Banana leaves, cut into 4x6 inch - blanched in hot water to soften for folding, lightly greased [optional]

INGREDIENTS for Coconut Filling :

• 2 cups fresh grated coconut, white part only [Substitute: Desiccated coconut]
• ½ cup gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
• 1 tbsp sugar
• 2-3 tbsp water

To Prepare :

• Measure and set aside 10 fl oz coconut milk [this is the 'thick' coconut milk]
• Measure 5 fl oz water and add to this 5 fl oz coconut milk [this is the 'thin' coconut milk]
• Mix glutinous rice with thin coconut milk and salt
• Put into a small greased metal container
• Steam for 20 mins till all the liquid is absorbed
• Stir in thick coconut milk, mix well and steam another 5 mins

To Prepare Filling :

• In a saucepan over med heat, add gula Melaka [Malaccan sugar], sugar and water, stir to dissolve
• Add fresh grated coconut [or desiccated coconut] and pandan leaves [or coconut essence]
• Cook over low heat, stirring continuously till coconut filling is quite dry
• Discard pandan leaves, if using
• Place a big spoonful of the steamed glutinous rice rice in the middle of the banana leaf square
• Top with a generous dollop of coconut filling
• Fold banana leaf into a neat pyramid shape
• Serve warm or at room temperature