Authentic Kuih Pulut Tekan - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion Delight from my humble abode. Being a Malaccan, you can't seem to go without having this Nyonya Delight anytime of the day. The craving just comes hitting you. So, I made my very own version of  *N A S I  I M P I T* with a twist! Call it what you want, Kuih Pulut Tekan, Nasi Impit, Kuih Tai Tai or Glutinous Rice Cake with Sambal Ikan Bilis (Spicy Anchovy Sauce). You can choose to eat it either Savoury (with Sambal or Rendang) or Sweet (with Kaya or Gula Melaka Sauce) or simply even by its own.

Serves 12

Ingredients for Sambal
1 cup vegetable oil
250 gm anchovies (peeled & cleaned)

1 large yellow onion (finely sliced)

1/4 inch lemongrass (finely sliced)
100 gm homemade chilli paste
1 tbsp tamarind juice extract

6 pcs Kaffir lime leaves

Salt to taste

Ingredients for Pulut
1 1/2 cup of glutinous rice

1 pc of Pandan leave (thinly torn & knotted)
140 ml of thin coconut milk
80 ml thick coconut milk
1 1/2 tsp salt
1 tsp Bunga Telang juice extract (Butterfly Pea Flower)

Preparation for Sambal (Spicy Savoury Chilli Paste):

1. Heat about 3-4 tbsp oil in a wok and fry the anchovies until crispy.

2. Then, add in the sliced onions and stir fry until a little caramelized. 

3. Next, add in the lemongrass, chilli paste & salt. Stir fry for 10 mins. 

4. After that, add in the Kaffir lime leaves, tamarind juice extract and stir fry for 10 mins.

5. Once the paste becomes slightly thick, add in the anchovies, stir well & ready to serve.

Preparation for Pulut (Glutinous Rice Cake)

1. Heat steamer on high heat for 7 mins.

2. Then, add the glutinous rice to the prepared thin coconut milk and 1 tsp salt.

3. After that, spread & flatten the rice in a pan and line the Pandan leaves.

4. Next, steam the rice on medium heat for 25 mins. 

5. When done, use a chopstick and stir the rice to avoid lumps.

6. Next, add in thick coconut milk, 1/2 tsp salt & BPF juice extract and stir well.

7. Then, flatten the rice on pan again and steam on low medium heat for 20 mins.

8. After 20 mins, spread a banana leaf over the rice, place another pan over it. (**)

9. Next, add a heavy weight over the pan for further flattening compression about 7 mins.

10. Finally, oil a knife with butter for easy slicing and serve it hot with Sambal. 

Tips:

1. You can choose to eat it with Sambal (Savoury) or Kaya (Sweet) or simply by its own.

2. Kaya is Malaysian Coconut Egg Jam spread.

3. It also goes perfectly well with Curry, Rendang, Stew and Gula Melaka Sauce. 

4. Top it up with some Hot Chocolate Fudge or Caramel Sauce for some creativity twist of flavors.

5. ** If you don't have banana leaf, you can use a translucent or clear plastic.