Pulut Kaya #glutenfree #glutenfreerecipes #glutenfreecooking

Pulut Kaya is one of the popular Nyonya sweet delights in Southeast Asia. This steamed dessert has a full flavored coconut cream topping on sticky rice.

Pulut Kaya

Ingredients:

Base:

2 cups Glutinous Rice. Soak in water overnight. Drain

Place rice in pan into the steamer wok

1/2 cup Coconut Cream
1/2 cup Water  
1 teaspoon Salt
2 Pandan Leaves, if necessary

Topping:

3 Eggs
3/4 cup Palm Sugar (gula Melaka)
3/4 cup Coconut Cream
3/4 cup Water
1/2 cup gluten free Plain Flour
1/2 teaspoon Salt

Method:

Heat a steam wok till water is boiling.
Place rice (previously soaked) and Pandan leaf into pan and place in steam wok for about 10 minutes.
 Mix coconut cream, water and salt in a bowl.
Add sufficient coconut water to cover the rice and stir well, steam for another 10 minutes. 
Add more coconut water. 
Repeat until the rice is cooked.
Place water and palm sugar in saucepan,  heat until the sugar melts.
Pour the sugar syrup into a big bowl, add eggs, flour, salt and coconut cream and stir well. (Be careful that the syrup is not too hot when adding the eggs or they may cook.)
Press the cooked rice firm with baking paper.
Pour the mixture on the top of the rice.
Steam in medium heat about 25 minutes or until set.
Remove and let cool before cutting.

Tips:

If fresh coconut cream is not available, please buy a good quality brand. I suggest Chicken brand from Malaysia/Singapore
Taste the topping mixture before steaming and sweeten to taste if you so desire.

A beautiful combination of rice and coconut