Jalur Gemilang Pulut Mangga
Ingredients
Coconut & Rose Sirap Glutinous Rice
- 400 g Glutinous Rice (Soaked Overnight And Drained)
- 180 ml Coconut Milk
- 100 g Chek Hup Diamond Cane Rock Sugar
- 1 tbsp Salt
- 1 tbsp Rose Sirap
Blue Pea Glutinous Rice
- 100 g Glutinous Rice ( Soaked And Drained With Blue Pea Flower)
- 90 ml Coconut Milk
- 50 g Chek Hup Diamond Cane Rock Sugar
- � tbsp Salt
Santan Pekat
- 150 ml Coconut Milk
- 140 g Chek Hup Diamond Cane Rock Sugar
- 3 tbsp Salt
- 15 g Rice Flour
- Sliced Mangoes
Instructions
- Boil coconut milk, Chek Hup Diamond Cane Rock Sugar and salt together until it is fully melted.
- Pour it over the soaked glutinous rice and steam it for 40-50mins.
- Repeat the same steps for the blue pea soaked rice.Then steam it for 30-40mins.
- Once the white glutinous rice is cooked, divide it into 2 portion. 1 portion, place 1 tbsp of rose sirap and mix it well.
- Get a baking pan with a cling film in it, place white glutinous rice evenly and come along the rose sirap layer and lastly is the blue pea glutinous rice.
- As for the santan pekat, boil coconut milk, Chek Hup Diamond Cane Rock Sugar and salt together. Then place in rice flour and continue to cook until it is slightly thicken. Remove heat and place it into another bowl.
- Serve pulut mangga with mangoes and santan pekat.
Notes
Tips and guides:
- You can use hand gloves when stacking the colours of glutinous rice as it will get sticky. You can also place your hands with water to prevent it sticking too much.
- How to get blue pea water is basically just boil a pot of water with blue pea flower and let it immersed until the colour comes out from the flower.