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Friday, February 23, 2018


There are numerous versions/recipes for this glutinous rice pudding.  Up till now, I have tried 4 recipes and the variation is not much.  As I went along to try, I find this recipe most suitable to my expectations and taste. Loved this recipe and honestly feel proud of myself that I am able to make this Nyonya kuih. 
It is very aromatic, 'lemak' and not too sweet.  The glutinous rice is soft, chewy not not soggy.  Really awesome, even my mum and mum in-law have to agree that this is nice.  An easy and simple enough recipe.
[makes 2 big plates and 3 small plates]
500 gm glutinous rice – washed then soaked for 4 hours and best overnight, drained
3 pandan leaves – washed and knotted
50-100 ml water
200-220 gm granulated sugar [original recipe is about 240 gm]
350 ml thick coconut milk 
A pinch of salt
2 pandan leaves – washed and knotted
  1. Steam the soaked and drained glutinous rice over boiling water with pandan leaves for 40 minutes. After 10 minutes, sprinkle some water, toss well and steam for another 10-20 minutes or until rice is cooked, tender but not too wet.  Off heat and leave in the steamer while you prepare the syrup.
  2. Put sugar, salt, pandan leaves and 50 ml coconut milk in a wok. Stir over low heat until sugar dissolves, then add in the remaining coconut milk [Do not boil the coconut milk at all, just simmer].  Remove the pandan leaves.
  3. Add in the steamed rice to sugar mixture in the wok. Stir constantly over medium low heat until mixture becomes a paste which is fairly thick, leaves the wok clean and turns into a ball.  I used my 'golden wok' from Thailand to prepare this and it is awesome, rice doesn't thick to the wok throughout the process.
  4. Transfer to individual plates or trays lined with cling wrap or banana leaf. Use a banana leaf or cling wrap to level up the surface neatly.
  5. Cool completely or until firm before slicing to serve.

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