A very traditional and popular meal of the
east coast states of peninsula Malaysia. It is glutinous rice, pinkish white, cooked in
coconut milk. The rice is usually eaten with its favorite accompaniment, Ikan Tongkol (Tuna)
Curry; a special sweet coconut gravied curry.
6 - 8 pieces
1 !/2 cm
1 1/2 tsp
Red glutinous rice
Screwpine leaves ( pandanus leaves or
daun pandan )
Prepare the red glutinous rice overnight by soaking in water
for approx. 4 hours.
Drain, cover with water again and rub with your finger.
Repeat this at least twice.
Place the glutinous rice in a large bowl with water to cover
by approx. 8 cm.
Line a steaming basket with tea towel or muslin and place
the screwpine leaves, cutting to fit the steamer, so that it covers the tea towel
Transfer the the glutinous and spread evenly over the
Place steamer over rapidly boiling water and allow to steam
for approx. 30 minutes.
Combine salt and coconut milk in a bowl.
Transfer the steamed glutinous rice into the bowl and stir
well (discard the screwpine leaves) until all the coconut milk has been absorbed.
Stir in the fenugreek seeds, ginger and shallots.
Spread the glutinous over the tea towel in the steamer and
cook for another 30 minutes.
Remove steamer from heat and transfer rice onto a serving
Asian Melting Pot
Subscribe to our FREE e-newsletter below
Note: A special red
glutinous rice, available on the east coast of Peninsula Malaysia, is normally
used for this dish. If this is not available, use 200g long grain rice plus
200g white glutinous rice and omit the 'soaking' step (rinse and steam