Pulut Kuning

Festive Sticky Rice

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This rice dish is traditionally served during celebrations such as engagements, weddings, graduations and birthdays. In Malay custom, yellow is associated with royalty, hence this is popularly served at weddings, as the couple getting married is considered king and queen for the day.


  • 370 g (13 oz) glutinous rice
  • 2 slices asam gelugor
  • 2 tsp turmeric powder
  • 300 ml (10 fl oz / cups) coconut milk
  • A pinch of salt


  • Rinse the glutinous rice and drain. Place in a large bowl with the asam gelugor and turmeric powder. Add sufficient water to cover the rice and let it soak for 2 hours. Drain the rice using a sieve and set aside.
  • Fill a steamer with water and bring to a rolling boil. Place the rice in the steamer and steam for 20 minutes.
  • Transfer the rice to a clean bowl.
  • Mix the coconut milk with a pinch of salt, then stir it gently into the steamed rice.
  • Place the rice back into the steamer and steam for another 20 minutes.
  • Transfer the rice back to the bowl and use a wooden spoon to stir the rice gently for a few minutes until it is shiny and compact. This is the effect of the fat from the coconut milk soaking into the rice.
  • Serve with a rendang or chicken curry.