Pulut Kuning & Rendang Recipe (Yellow Glutinous Rice with Rendang)

Glutinous rice: Sticky rice that becomes soft and chewy when cooked, essential for pulut kuning.

Coconut milk: Adds a rich, creamy texture and flavor to both the rice and the rendang.

Turmeric powder: Gives the rice its vibrant yellow color and a subtle earthy flavor.

Salt: Enhances the flavors of both the rice and the rendang.

Beef: The main protein for the rendang, cut into cubes for even cooking.

Water: Used to adjust the consistency of the rendang sauce.

Lemongrass: Adds a citrusy aroma and flavor to the rendang.

Kaffir lime leaves: Imparts a unique, fragrant citrus flavor to the rendang.

Galangal: A root similar to ginger, but with a more pungent and peppery flavor.

Turmeric leaf: Adds a distinct flavor and aroma to the rendang.

Sugar: Balances the flavors in the rendang, adding a touch of sweetness.

Cooking oil: Used to brown the beef and start the cooking process for the rendang.

When preparing glutinous rice for pulut kuning, ensure it is soaked overnight to achieve the desired sticky texture. This soaking process allows the rice to absorb water, which helps it cook evenly and become tender. Additionally, when mixing the rice with coconut milk, turmeric powder, and salt, make sure to stir thoroughly to ensure even distribution of flavors and color. For the rendang, browning the beef properly in the cooking oil is crucial as it enhances the depth of flavor. Simmering the beef slowly in coconut milk and spices like lemongrass, kaffir lime leaves, and galangal allows the meat to become tender and the sauce to thicken, creating a rich and aromatic dish.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the flavor and creaminess of coconut milk.

• turmeric powder - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive than turmeric powder.

• beef - Substitute with chicken thighs: Chicken thighs are tender and flavorful, making them a good substitute for beef in rendang.

• lemongrass - Substitute with lemon zest: Lemon zest can provide a citrusy aroma similar to lemongrass.

• kaffir lime leaves - Substitute with bay leaves with lime zest: Bay leaves with a bit of lime zest can replicate the unique flavor of kaffir lime leaves.

• galangal - Substitute with ginger: Ginger has a similar spicy and aromatic profile, making it a good substitute for galangal.

• turmeric leaf - Substitute with bay leaf: Bay leaf can provide a subtle aromatic flavor similar to turmeric leaf.

• cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of cooking oil.

• Allow the pulut kuning and rendang to cool completely before storing. This helps to prevent condensation, which can lead to sogginess or spoilage.

• For the pulut kuning, transfer it to an airtight container. If you plan to consume it within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• To freeze pulut kuning, portion it into individual servings and wrap each portion tightly with plastic wrap. Place the wrapped portions in a freezer-safe bag or container. Label with the date and freeze for up to 1 month.

• For the rendang, place it in an airtight container or a heavy-duty freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing. Store in the refrigerator for up to 3-4 days.

• To freeze rendang, divide it into meal-sized portions and place each portion in a freezer-safe container or bag. Label with the date and freeze for up to 3 months.

• When ready to reheat, thaw the pulut kuning and rendang in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the pulut kuning by steaming it for about 10-15 minutes until it is heated through. Alternatively, you can microwave it in a microwave-safe dish with a damp paper towel covering it to retain moisture.

• Reheat the rendang on the stovetop over low heat, stirring occasionally until it is thoroughly heated. You can add a splash of coconut milk or water if the sauce has thickened too much during storage.

• Enjoy your reheated pulut kuning and rendang as if it were freshly made!

• For the pulut kuning:

  1. Steaming Method: Place the glutinous rice in a steamer lined with banana leaves or parchment paper. Steam over medium heat for about 10-15 minutes until heated through. This method helps retain the rice's moisture and texture.
  2. Microwave Method: Transfer the pulut kuning to a microwave-safe dish. Sprinkle a few drops of water over the rice and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.
  3. Pan Method: Heat a non-stick pan over low heat. Add the glutinous rice and sprinkle a little water over it. Cover with a lid and let it heat for about 5-7 minutes, stirring occasionally to prevent sticking.

• For the rendang:

  1. Stovetop Method: Place the rendang in a pot or saucepan. Add a splash of coconut milk or water to loosen the sauce. Heat over low to medium heat, stirring occasionally, until the beef is warmed through and the sauce is bubbling gently.
  2. Microwave Method: Transfer the rendang to a microwave-safe dish. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of coconut milk if the sauce appears too thick.
  3. Oven Method: Preheat your oven to 160°C (320°F). Place the rendang in an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, stirring halfway through to ensure even heating. This method is great for maintaining the dish's rich flavors and tender texture.

• Strainer: Used to drain the soaked glutinous rice after it has been rinsed and soaked overnight.

• Mixing bowl: Used to mix the drained glutinous rice with coconut milk, turmeric powder, and salt.

• Steamer: Used to steam the glutinous rice mixture for 30-40 minutes until cooked.

• Large pot: Used to cook the rendang by heating oil, browning the beef, and simmering the ingredients.

• Wooden spoon: Used to stir the beef and other ingredients in the pot to ensure even cooking and prevent sticking.

• Knife: Used to cut the beef into cubes and slice the galangal.

• Cutting board: Used as a surface for cutting the beef and slicing the galangal.

• Measuring cups: Used to measure the coconut milk, water, and other ingredients accurately.

• Measuring spoons: Used to measure the turmeric powder, salt, and sugar accurately.

• Tongs: Used to handle the beef cubes while browning them in the pot.

• Serving dish: Used to serve the pulut kuning with the rendang.

Soak rice in advance: Soak the glutinous rice overnight to save time on the day of cooking.

Pre-cut ingredients: Pre-cut the beef and other ingredients the night before to streamline the cooking process.

Use a slow cooker: Use a slow cooker for the rendang to save time and effort while ensuring the beef becomes tender.

Batch cook: Double the recipe and freeze portions of rendang for future meals.

Prep coconut milk: Use canned coconut milk to save time on extracting fresh coconut milk.

Organize spices: Measure and organize all spices before starting to cook.