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Pulut kacau

Also known as wajik, this dessert is commonly served at gatherings. This version has a texture that’s not too chewy nor soft, and a flavour that’s not too sweet. Make sure you have a partner while making this dish so you can take turns when stirring.

Pulut kacau

by Kalsom Mahmud

Also known as wajik, this dessert is commonly served at gatherings. This version has a texture that’s not too chewy nor soft, and a flavour that’s not too sweet. Make sure you have a partner while making this dish so you can take turns when stirring.

Servings: 1

Prep time: A project

Servings: 1

Prep time: A project

1kg uncooked glutinous rice

1kg thick santan

1kg gula melaka or red sugar

150g white caster sugar

½ tsp food grade calcium carbonate

  1. Rinse the glutinous rice clean and soak for 6 hours.
  2. Boil water in a steamer over medium heat. Steam the glutinous rice for about 30 minutes.
  3. Once the glutinous rice has cooked, remove from the steamer into a container and let it cool.
  4. Melt gula melaka or red sugar into 500ml water over low heat. Once it has melted completely, strain the syrup.
  5. Mix the calcium carbonate with 25ml water and stir until the mixture becomes clear.
  6. Add the thick santan, white sugar, and gula melaka syrup into a pot.
  7. Turn the flame on to medium and stir constantly with a wooden spoon.
  8. When the santan and sugar mix begins to boil rapidly, add the calcium carbonate mix and stir until quite thick.
  9. Add the glutinous rice and stir until it is cooked and fragrant. It is ready when the glutinous rice does not stick to the wooden spoon.
  10. Turn off the flame and remove the glutinous rice into a tray to cool.
  11. Once it is cool, pulut kacau can be divided into smaller containers and decorated according to preference — with fried peanuts or nonpareils.

Tips

  • Use a large pot that is suitable for the quantity of ingredients used, so that it is easier to stir.

Ingredients

1kg uncooked glutinous rice

1kg thick santan

1kg gula melaka or red sugar

150g white caster sugar

½ tsp food grade calcium carbonate

Directions

  1. Rinse the glutinous rice clean and soak for 6 hours.
  2. Boil water in a steamer over medium heat. Steam the glutinous rice for about 30 minutes.
  3. Once the glutinous rice has cooked, remove from the steamer into a container and let it cool.
  4. Melt gula melaka or red sugar into 500ml water over low heat. Once it has melted completely, strain the syrup.
  5. Mix the calcium carbonate with 25ml water and stir until the mixture becomes clear.
  6. Add the thick santan, white sugar, and gula melaka syrup into a pot.
  7. Turn the flame on to medium and stir constantly with a wooden spoon.
  8. When the santan and sugar mix begins to boil rapidly, add the calcium carbonate mix and stir until quite thick.
  9. Add the glutinous rice and stir until it is cooked and fragrant. It is ready when the glutinous rice does not stick to the wooden spoon.
  10. Turn off the flame and remove the glutinous rice into a tray to cool.
  11. Once it is cool, pulut kacau can be divided into smaller containers and decorated according to preference — with fried peanuts or nonpareils.

Tips

  • Use a large pot that is suitable for the quantity of ingredients used, so that it is easier to stir.
 
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© Copyright Periuk 2021

© Copyright Periuk 2021