Kuih Pulut Manis
Pencuci Mulut • Malaysia
How to Make Sweet Sticky Rice Cake (Traditional & Healthy Version)
Sweet Sticky Rice Cake, known locally as 'Pulut Manis', is a beloved Malaysian dessert with deep roots in the Chinese-Malaysian community. This classic kuih is crafted from glutinous rice, coconut milk (santan), and natural sweeteners, giving it a distinctively rich, creamy texture and a fragrant aroma, often enhanced with pandan leaves. Enjoyed during festive gatherings and as a daily treat, Sweet Sticky Rice Cake embodies the harmonious blend of Malaysian multicultural influences, highlighting the way local Chinese flavors have been adapted with indigenous ingredients like santan and pandan. The taste is delicately sweet, with a satisfyingly chewy consistency that pairs beautifully with a touch of grated coconut. It captivates all ages and is a staple at pasar malam (night markets) and family celebrations. Because it is naturally vegetarian and uses wholesome, plant-based ingredients, it's a great option for those seeking a guilt-free indulgence. The use of pandan leaves and coconut milk not only boosts the flavor profile but also connects you to the authentic Malaysian culinary heritage. Perfect for breakfast or as a light dessert, this health-conscious version will fit seamlessly into your diet without sacrificing tradition or taste.
Bahan-bahan(untuk 1 medium kuih (about 120g))
- 1 cup Glutinous rice (pulut)
- 3/4 cup Santan (coconut milk) (fresh or boxed)
- 2 leaves Pandan leaves (knotted)
- 1/4 tsp Sea salt
- 2 tbsp Brown sugar (gula perang)
- 1/2 cup Grated coconut (fresh, for topping)
- 1 cup Water
- as needed Banana leaves (for lining (optional)) - pilihan
Arahan
- 1
Rinse the glutinous rice (pulut) thoroughly until the water runs clear. Soak in water for at least 2 hours or overnight for best results.
5 minutes
Soaking ensures even cooking and a tender, sticky texture.
- 2
Drain and transfer the rice to a heatproof dish. Add 1 cup water, pandan leaves, and a pinch of sea salt.
2 minutes
Knotted pandan leaves infuse the rice with a natural, floral aroma.
- 3
Steam the rice over high heat for 15 minutes, then fluff with a fork. Remove pandan leaves.
15 minutes
Avoid overcooking to maintain the chewy texture characteristic of Malaysian kuih.
- 4
Warm santan and brown sugar together in a small pan until sugar dissolves. Do not boil.
3 minutes
Gently heating prevents coconut milk from splitting.
Kenapa hidangan ini sihat
This recipe uses minimal added sugar and fresh, plant-based ingredients, making it a healthier dessert choice. Coconut milk contains healthy fats that promote satiety, while the lack of artificial additives aligns well with clean eating. Portion control and natural sweeteners help manage calorie intake, allowing you to enjoy this traditional kuih as part of a balanced Malaysian diet.
Sweet Sticky Rice Cake is naturally gluten-free and vegetarian, providing a source of energy from complex carbohydrates in glutinous rice. Coconut milk (santan) delivers medium-chain triglycerides (MCTs) and essential minerals like potassium and magnesium. Grated coconut provides dietary fiber and healthy fats. Using brown sugar instead of refined sugar adds trace minerals and a lower glycemic index. Pandan leaves are rich in antioxidants, contributing to overall wellness.
Petua
- 💡Tip 1: Use freshly squeezed santan for the richest flavor.
- 💡Tip 2: Line your pan with banana leaves for extra fragrance and authenticity.
- 💡Tip 3: Steam the rice gently to avoid overcooking and maintain the perfect sticky texture.
Penyimpanan & hidangan
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed at room temperature or gently steamed before serving to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
