I promised in my last post, to show you one of my favourite dishes which uses serundeng, so here I am, with a treat tempting enough to send your diet to Brokenresolutionville. Mine's already there, head hanging in shame. I thought it could use some company. Pulut serundeng is a favourite tea time treat, breakfast or snack item, especially in the Malay and Indonesian communities, either one or both of whom we owe thanks to, for this inspired creation. Now that I've painfully twisted my tongue, your brain and possibly, English grammar, let's get to the good stuff.
It's extremely moreish and I've never been able to stop at just one or two soft, chewy, coconut topped mounds. Making it is a bit time consuming, but most of it involves leaving the rice to soak for a few hours. If you have your serundeng ready and waiting to crown the mounds of lightly compressed rice, it's not too much of a bother to put together.
prep 8 hrs (includes soaking) cook 40 mins makes 24 small pieces
300 g (2 cups) white glutinous rice, washed several times, soaked for 6 hours then thoroughly drained
200 ml (1 cup) thick coconut milk or coconut cream
200 ml (1 cup) water
1/2 tsp salt (or to taste)
4 pandan leaves, cut into short lengths
Desired amount serundeng (for topping)
Prepare a steamer that will accomodate your steaming tray.
Combine all ingredients except for the serundeng and mix thoroughly but gently so rice grains don't break.
Pour mixture into tray and level the top to ensure all rice grains are submerged in the liquid. When water in steamer boils, put in tray and cover. Steam over high heat for 20 minutes then open cover and turn rice over, top to bottom and vice versa.
Cover and steam for a further 20 minutes or until rice grains are evenly tender and translucent. fTurn off heat and remove from steamer. Discard pandan leaves and cool rice until comfortable enough to handle but still very warm. Do not wait until rice is too cool or it will be harder to shape.
Using gloved hands, form rice into small dome shaped mounds and top each mound generously with serundeng. Gently press on serundeng to help it stick.
Transfer to platter and serve immediately with tea or coffee, for breakfast, afternoon tea or as a snack at any time.