Yellow Glutinous Rice & Chicken Rendang (Guest Post)

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As a foodie, I’m always searching for new and old food blogs to introduce myself to new dishes and cultures. I came across many that literally took my breath away not only by the vast range of dishes but also by the beautiful manner each blog was written. I found Paty’s Kitchen which is run by Fatimah, and I was not only amazed by the food, but also by her dedication. She is a very busy working mom. Please visit her blog to know exactly what I mean.
For now please welcome Fatimah as she shares Yellow Glutinous Rice & Chicken Rendang with us.
Enjoy it!
Yellow Glutinous Rice (Pulut Kuning) is considered as very traditional and plays an integral part in Malay and Chinese Peranakan culture in Malaysia.Some called it Pulut Kuning, some called it Nasi Kunyit, what ever the name given both were the same dish made of glutinous rice cooked with tumeric. This dish is known to the Malay and Chinese Peranakan and always associated with special auspicious functions like thanksgiving – kenduri kesyukuran and for the Nyonya, Nasi Kunyit will be packed to be together with hard boiled eggs and Ang Ko Kuih as baby’s first month celebrations. Interesting each has it’s own way of celebration and Nasi Kunyit aka Pulut Kuning is a dish that transcends two cultures in Malaysia. You can only get Nasi Kunyit/Pulut Kuning during such occasion.
Not only popular in Malaysia, this dish is also popular in Indonesia and Singapore and could be consider a Nusantara dish. This Pulut Kuning is normally served with rendang or serunding.
I am sharing with you the recipe of Yellow Glutinous Rice (Pulut Kuning) today for those who wish to make this for Eid at the end of the month. Well if not for Eid, for any occasion, birthdays perhaps.So hope you will have fun trying.
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1 kg glutinous rice – soak overnight with turmeric powder and tamarind pulp
2 tbsp turmeric powder
2 tamarind pulp
2 cups thin coconut milk
1 cup thick coconut milk
1 tsp salts
  1. Soak glutinous rice with turmeric powder and tamarind pulp overnight, wash drain.
  2. Line the base of a steamer with banana leaf, pricking holes through the leaf where the steamer holes are to allow the steam through.
  3. Place the rice on the banana leaf.
  4. Steam for 20 minutes over rapidly boiling water.
  5. Scoop the rice into a large bowl and pour in the thin coconut milk.
  6. Stir, then cover and steam for another 10 minutes.
  7. When rice is almost cooked, stir in the thick coconut milk.
  8. Continue steaming until the rice is cooked.
  9. Then shape the rice anyway you like
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Chicken Rendang is one of our many traditional dishes that has been No 1 favourites among Malaysians, from all races, all walks of life. It is a “must have dish” during Eid Celebration taken together with lemang (glutinous rice cooked inside a bamboo) or ketupat (rice cake). The celebration is not complete if there is no rendang, may it be beef or chicken rendang. Besides Eid, Malaysians also eat rendang with nasi lemak, our locally known breakfast (rice cooked with coconut milk).
It is also popular dish in Indonesia and Singapore. There are a few variations of Rendang and the one that I am sharing with you is a simple rending. Hope you give this one a try it’s awesome and ENJOY.
1 whole chicken cut into 16 pieces
2 cup thick coconut milk
1 cup thin coconut milk
1/ 2 cup “kerisik” dried coconut pounded
3 kaffir leaves
1 turmeric leaves – slice thinly
2 tamarind pulp
3 tbsp palm sugar
Salts to taste
Pounded Ingredients
25 dried chilies
21 bird’s eyes chilies
9 shallots
5 cloves garlics
5 candlenuts
1” galangal
2” turmeric root
1” ginger
7 lemongrass
Blend all ingredients into wet paste
  1.   In a pot simmer think and thick coconut milk till curdle.
  2.  Add In blended paste, kaffir leave, tamarind pulp and salts to taste.
  3. Simmer  for  10 -15 minutes then add in the chicken.
  4. Add in the Kerisik.
  5. Slow the heat and simmer till thicken.
  6. Before remove from heat add in the sliced turmeric leaves.
Cook’s Note
The kerisik is done by dry fry the grated coconut till brown and ground the coconut till fine and oily. This is optional. The kerisik made the rending looks darker.
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