Sotong Sumbat Pulut Recipe (Squid Stuffed with Glutinous Rice)

Squid: Cleaned and ready to be stuffed, squid provides a tender and slightly sweet base for the dish.

Glutinous rice: Soaked for two hours, this rice becomes sticky when cooked, making it ideal for stuffing.

Coconut milk: Adds a rich and creamy texture to the rice mixture, enhancing its flavor.

Salt: Enhances the overall taste of the dish.

Sugar: Adds a subtle sweetness to balance the flavors.

Pandan leaf: Tied into a knot, this leaf imparts a fragrant aroma and subtle flavor to the dish.

When stuffing the squid with the glutinous rice mixture, make sure not to overfill them. Leaving some space at the top allows the rice to expand as it cooks, preventing the squid from bursting. Additionally, using a toothpick to secure the opening ensures that the stuffing stays inside during the steaming process.

• squid - Substitute with calamari: Calamari is essentially small squid and can be used similarly in recipes. It has a similar texture and flavor profile.

• glutinous rice - Substitute with sushi rice: Sushi rice has a sticky texture similar to glutinous rice and can be used as a substitute in stuffed dishes.

• coconut milk - Substitute with evaporated milk: Evaporated milk can mimic the creaminess of coconut milk, although it lacks the coconut flavor. Add a few drops of coconut extract to compensate.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• sugar - Substitute with honey: Honey can provide the sweetness needed in the recipe and adds a slight floral note.

• pandan leaf - Substitute with vanilla bean: Vanilla bean can impart a sweet, aromatic flavor similar to pandan, though it will lack the distinct pandan aroma.

• Allow the sotong sumbat pulut to cool completely before storing. This helps prevent condensation, which can make the glutinous rice soggy.
• Place the cooled stuffed squid in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. For longer storage, proceed to freezing.
• For freezing, wrap each stuffed squid individually in plastic wrap or aluminum foil. This will help maintain their shape and prevent freezer burn.
• Place the wrapped squid in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the sotong sumbat pulut in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Reheat the stuffed squid by steaming for about 10-15 minutes or until heated through. This method helps retain the original texture and flavor.
• Alternatively, you can reheat in a microwave. Place the squid on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.
• Garnish with fresh pandan leaf before serving to enhance the aroma and presentation.

• Steaming Method:

  1. Place the leftover sotong sumbat pulut in a steamer basket.
  2. Add water to the steamer and bring it to a boil.
  3. Steam the stuffed squid for about 10-15 minutes or until heated through.
  4. Ensure the glutinous rice is warm and the squid is tender.

• Microwave Method:

  1. Place the sotong sumbat pulut on a microwave-safe plate.
  2. Cover with a microwave-safe lid or damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sotong sumbat pulut in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Bake for 15-20 minutes or until thoroughly heated.
  4. Remove the foil for the last 5 minutes if you prefer a slightly crispy exterior.

• Pan-Frying Method:

  1. Heat a non-stick pan over medium heat and add a small amount of cooking oil.
  2. Place the sotong sumbat pulut in the pan and cover with a lid.
  3. Cook for about 5-7 minutes, turning occasionally to ensure even heating.
  4. Make sure the glutinous rice is hot and the squid is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the sotong sumbat pulut in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Remove from the bag and serve immediately, ensuring the glutinous rice and squid are evenly heated.

• Mixing bowl: Use this to combine the soaked glutinous rice, coconut milk, salt, and sugar.

• Spoon: This will help you mix the ingredients in the mixing bowl thoroughly.

• Toothpick: Use these to secure the opening of the stuffed squid.

• Steamer: Essential for steaming the stuffed squid until the rice is cooked.

• Knife: Handy for cleaning and preparing the squid if not already cleaned.

• Cutting board: Provides a surface to clean and prepare the squid.

• Measuring cups: Use these to measure out the coconut milk, glutinous rice, salt, and sugar accurately.

• Strainer: Useful for draining the soaked glutinous rice after it has been soaked for 2 hours.

• Tongs: Helps in handling the hot stuffed squid once they are done steaming.

• Serving plate: To present the hot, steamed stuffed squid, garnished with the pandan leaf.

Prepare the filling: Mix the glutinous rice, coconut milk, salt, and sugar while the rice is soaking to save time.

Pre-soak rice: Soak the glutinous rice overnight instead of just 2 hours to ensure it's ready when you need it.

Batch cooking: Stuff and steam extra squid to have ready-to-eat meals for later.

Use a rice cooker: If you have a rice cooker with a steaming function, use it to steam the stuffed squid more efficiently.

Prep ingredients: Clean and prepare the squid in advance to streamline the cooking process.