Kuih Pulut 3 Cara

Kuih Pulut 3 Cara

Healthy Point

Pandan klasik yang digandingkan dengan perisa santan dan jagung manis merupakan ramuan penting dalam memberikan rasa enak kepada resipi Kuih Pulut 3 Cara ini! 

KUIH PULUT 3 CARA

KUEH SERIMUKA

1 hour 10 minutes

3 minutes

Ingredients

Servings:4

For bottom layer

  • 300 gglutinous rice
  • 100 gcoconut milk
  • 100 gwater
  • 1 tspsalt
  • 4pandan leaves, knotted
  • 3 tbspdried blue pea flowers
  • 5 tbsphot water
  • 1 tspvinegar

For top layer

  • 200 gwater
  • 15pandan leaves, cut to 1 inch segments
  • 70 gflour
  • 50 gtapioca flour
  • 200 gcoconut milk
  • 3eggs
  • 140 gsugar
  • 1/2 tsp salt

Cubie function: Steam

Method

1. Rinse glutinous rice and soak in water for 4 hours.

2. Combine coconut milk, water and salt. Mix well and combine with glutinous rice.

3. Steam glutinous rice in Panasonic Steam Convection Cubie Oven for 25 minutes on Steam-Medium mode. 

4. In a small bowl, mix blue pea flowers with hot water and vinegar. Set aside. 

5. Once glutinous rice is done, pour blue pea liquid mixture into half of the rice and mix well.

6. Roughly mix blue part of rice into the white part.

7. Transfer glutinous rice mixture into a 8 inch Pyrex square dish and press it firmly.

8. To make the top layer, place pandan leaves and water into Panasonic blender and blend for 20 seconds.

9. Strain pandan juice and combine with remaining ingredients in Panasonic blender jar and blend for 15 seconds. Remove excess bubbles.

10. Pour mixture onto the glutinous rice and cook on Steam-Medium mode for 25 minutes. 

11. Set aside to cool for 3 hours before cutting.

TALAM JAGUNG

1 hour 10 minutes

3 minutes

Ingredients

Servings:4

For bottom layer

  • 300 gglutinous rice
  • 100 gcoconut milk
  • 100 gwater
  • 1 tspsalt
  • 4pandan leaves, knotted
  • 3 tbspdried blue pea flowers
  • 5 tbsphot water
  • 1 tspvinegar

Top layer

  • 105 grice flour
  • 30 gcornflour
  • 35 gcustard powder
  • 135 gsugar
  • 140 gcreamed corn
  • 375 gcoconut milk
  • 1/2 tsp salt
  • 1/4 tsp yellow colouring

Cubie function: Steam

Method

1. Rinse glutinous rice and soak in water for 4 hours.

2. Combine coconut milk, water & salt. Mix well and combine with glutinous rice.

3. Steam glutinous rice mixture in Panasonic Steam Convection Cubie Oven for 25 minutes using Steam-Medium function. 

4. In a small bowl, mix blue pea flower with hot water and vinegar. Set aside. 

5. Once glutinous rice is done, pour blue pea liquid mixture into half of the rice and mix well.

6. Roughly mix blue part of rice into the white part.

7. Transfer glutinous rice mixture into a 8 inch Pyrex dish and press it firmly.

8. For the top layer, pour in coconut milk and all the dry ingredients into Panasonic blender jar then blend for 15 seconds.

9. Transfer mixture into a bowl and stir in the creamed corn and yellow colouring. Mix well.

10. Pour mixture onto the glutinous rice and cook on Steam-Medium mode for 25 minutes. 

11. Set aside to cool for 3 hours before cutting.

PULUT TAI TAI

45 minutes

5 minutes (not including freezing time)

Ingredients

Servings:4

For bottom layer

  • 300 gglutinous rice
  • 100 gcoconut milk
  • 100 gwater
  • 1 tspsalt
  • 4pandan leaves, knotted
  • 3 tbspdried blue pea flowers
  • 5 tbsphot water
  • 1 tspvinegar

Cubie function: Steam

Method

1. Rinse glutinous rice and soak in water for 4 hours.

2. Combine coconut milk, water and salt. Mix well and combine with glutinous rice.

3. Steam glutinous rice in Panasonic Steam Convection Cubie Oven for 25 minutes on Steam-Medium mode. 

4. In a small bowl, mix blue pea flowers with hot water and vinegar. Set aside. 

5. Once glutinous rice is done, pour blue pea liquid mixture into half of the rice and mix well.

6. Roughly mix blue part of rice into the white part.

7. Transfer glutinous rice mixture into a 8 inch Pyrex square dish and press it firmly.

8. Cook on Steam-Medium mode for 25 minutes. 

9. Set aside to cool for 3 hours before cutting and serve with kaya.

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