Sunday, 25 October 2015

Tapai Pulut

Tapai Pulut
Jiu Niang
Khao Mahk
whichever name you choose to call it, they're all the same 
they're basically Sweetened Fermented Glutinous Rice Pudding

This pudding is simply delicious, moreish 
and to top it all, it's so darn easy to make
provided you have the patience of a saint
because it will be at least 2 days before you could savour this dessert

To make this, all you need is a yeast ball. So, yeah, I have 3... lucky me!
Each ball is approximately 6 grams
You will have to grind the ball into powder
- good old mortar and pestle will do the job

Sieve the powdered yeast over 1 kg of stone-cold steamed glutinous rice
making sure they are evenly distributed 
Did I mention you have to steam the glutinous rice ahead of time... no? oops...

Transfer the rice mixture into a clean plastic containers with lids
Place it in a warm-ish room aka my boiler room for about 2 days

Once ready, I like to serve mine cold, 
on its own or with cream whichever the moods take me

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