Pulut Pisang can be easily found in the northern part of West Malaysia. It comes in 2 types - one in white glutinous rice and the other in a mix of black and white glutinous rice. They are both rich, delicious and savoury. The unique feature of this kuih is that it is made and sold in pairs.
Ingredients:
- 500 g white glutinous rice or 400 g white glutinous rice + 100 g black glutinous rice
- 300 g thick coconut milk
- 60 g sugar (May add more for a sweeter kuih)
- 7 g salt
- 3 pandan leaves, optional
- 5-6 bananas, sliced into halves
- 10-12 pcs of banana leaves measuring 6 inches x 8 inches
- Butcher's string
Method:
- Soak the glutinous rice for a minimum of 4 hours or overnight.
- Prepare the banana leaves. After cutting them into the desired size, wash them and boil them to soften them. Or, you may run each piece over a small fire to soften it.
- Steam the glutinous rice till it is cooked or half cooked. If it is fully cooked then the final steaming will take only 25-30 minutes. But if it is half cooked then the final steaming will take about an hour.
- Add santan, sugar, salt and pandan leaves (optional) to kuali. Heat up the santan till it just boil. Do not keep on boiling santan as the oil will separate from it.
- Add the glutinous rice and stir to ensure it is coated with the santan.
- Once the pulut is ready, let it cool down.
- Take each piece of banana leave. Place some pulut onto it and spread it out. (I used 88g of pulut for each piece of kuih.)
- Place a piece of banana onto the centre.
- Fold the banana leave over the pulut and keep on rolling over till the pulut is secured.
- Fold the 2 edges of banana leave under it.
- Take another piece of banana leave and do the same.
- Once you have made a pair, tie both pieces together (the bottom facing each other) with, preferably a butcher's string or rice dumpling string.
- Repeat till all the glutinous rice has been wrapped.
- Heat up water in the steamer.
- Once the water has boiled, place all the wrapped kuih onto the metal rack in the steamer.
- Steam the kuih for 30 minutes or 1 hour.
- Remove the kuih from the steamer and let it cool down.
- Serve.
