Pulut Sambal

Name: Pulut Sambal (Sticky Rice Bon Bon)
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 375 ml (12 fl oz / 1½ cups) water; 2 pandan leaves, rinsed and tied into a knot; 2 tsp vegetable oil; 1-cm (½-inch) knob galangal, peeled; 2 cloves garlic, peeled; 150 g (5⅓ oz) shallots, peeled; 2 stalks lemongrass, white part only, roughly chopped; ¼ tsp salt; 375 g (13 oz) glutinous rice; 2 Tbsp vegetable oil; 175 g (6 oz) desiccated coconut; ½ tsp salt; 1 Tbsp sugar, or to taste; 1 Tbsp coriander seeds; 2 red chillies; ½ tsp fennel seeds; ½ tsp cumin seeds; 125 ml (4 fl oz / ½ cup) coconut milk; 250 ml (8 fl oz / 1 cup) coconut milk; ¼ tsp black pepper powder

Sticky Rice Bon Bon

Preparation info

Serves
6

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This is a vegetarian version of a traditional savoury tea time snack. The creamy sticky rice complements the spicy and sweet tones of the coconut floss. This dish is also suitable for vegans.

Ingredients

375 g (13 oz) glutinous rice
250 ml (8

Asia
Malaysia
Snack
South East Asia
Gluten-free
Vegan

Method

Soak the rice in water for 2 hours.
Drain the rice, then place in a rice cooker with the coconut milk, water, oil and salt. Stir to mix. Add the pandan leaves and turn the rice cooker on to cook. When the rice is done, fluff the rice using a fork and set it aside to cool.
Place the ingredients for the spice paste in a blender and process until smooth. R