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Useful Tips >
August
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August
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Ingredients:
- 3 pieces, cut bamboo about 16" long each
- young banana leaves (Puchok daun pisang)
- 600 g pulut rice
- 1 coconut
Serve: 4 Pax
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Method:
- Soak pulut in water overnight. Drain and mix with first-pressing coconut milk and a bit of salt.
- Insert the banana leaves into bamboo and fill the bamboo with thepulut. Do not compact the pulut.
- Tie banana leaves round open end of bamboo to seal it, and then cook the pulut by placing bamboo horizontally over a slow charcoal fire.
- After about 1/2 hour remove banana leaves round the open end of bamboo and, using the stem of the banana leaf, sprinkle more coconut milk.
- Re-cover open end and continue cooking the pulot over the charcoal fire until cooked. Cooking time takes about 1 to 1 1/2 hours.
- Remove cooked Lemang Rice by knocking the bamboo on a table. The Lemang Rice will fall out by itself. If does not come out by itself split bamboo open.
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