Pulut Inti

What do pulut inti, kueh kochee, pulut chawan, lopes, ondeh ondeh, kueh salat, pulut tataa, kueh doldol, kueh bengka pulut, and kueh wajek durian have in common, apart from all of them being Nyonya kueh-kueh?

The 10 kueh-kueh are all made with coconut, and glutinous rice or glutinous rice flour. Yet they're all different as can be in texture, taste and look.

There're bananas in pulut tataa; kueh wajek durian has durian, of course; kueh doldol is gloriously dark because it's made with dark gula melaka; kueh bengka pulut is the only one that's baked; pulut chawan is shaped with Chinese tea cups; triangular lopes is eaten with dark gula melaka syrup; kueh kochee looks like miniature pyramids; kueh salat has a green custard top; ondeh ondeh is filled with melted gula melaka and dredged with grated coconut; pulut inti is very pretty with its mix of blue and white.

Of the 10 kueh-kueh, pulut chawan is the easiest. It's just steamed glutinous rice which is shaped with Chinese tea cups, then dredged with grated coconut and drizzled with gula melaka syrup. Pulut inti, in comparison, is a wee bit more trouble but still a doddle. The glutinous rice is steamed with coconut milk and coloured with bunga telang, and there's a topping made with grated coconut and gula melaka. Pulut inti is good so long as the topping isn't too sweet, and the rice isn't mushy. This is a pretty simple Nyonya kueh that really can't go wrong.

PULUT INTI/PULOT INTEE (GLUTINOUS RICE WITH COCONUT TOPPING) (Recipe for 10 portions) Pulut (glutinous rice) 320 g glutinous rice (1½ cups) 120 ml water (½ cup) ¾ tsp salt 4 pandan leaves, bottom half only rinse thoroughly; crumple by wringing 150 ml fresh undiluted coconut milk 65 bunga telang (blue pea flowers), fresh or dried if fresh, pound finely, place in a small strainer, and press hard with back of tsp or thumbs to yield 4 tsp blue liquid; if dried, sprinkle with 1½ tbsp hot water, pound finely, strain as above to yield 4 tsp blue liquid Inti (topping) 4 pandan leaves, bottom half only rinse thoroughly; crumple by wringing 2 tbsp water 200 g peeled and grated fresh coconut 80 g medium brown palm sugar, roughly chopped 4 tsp sugar ⅛ tsp salt ¼ cup water ½ tbsp tapioca starch To make pulut, rinse glutinous rice till water runs clear. Drain thoroughly in a sieve. Transfer rice to a bowl that holds 3-4 cups. Sprinkle with salt and stir through. Tuck pandan leaves in rice. Smooth the top. Add 120 ml water. Steam 15 minutes over rapidly boiling water. Drizzle with half of coconut milk. Mix with chopsticks till absorbed. Drizzle with remaining coconut milk. Repeat mixing with chopsticks. Make a few holes in the rice, then resume steaming, this time for 5 minutes. Drizzle with blue flower liquid. Continue steaming till rice is cooked but not mushy, about 5 minutes. Taste and see if it is. If slightly undercooked, steam another 5 minutes. If very undercooked, sprinkle with 1-2 tbsp water, then steam 5 minutes. Have a taste when rice is done, with some grated coconut prepared as detailed below. Add more sugar, gula melaka or salt if necessary. Remove from heat and discard pandan leaves. Rake with chopsticks to mix blue and white rice. Leave on a wire rack till cool, then cover till ready to serve. To make inti, place 2 tbsp water and pandan leaves in an electric rice cooker on cook mode. When pandan leaves are fragrant or cooker changes to keep warm mode, add grated coconut, palm sugar, salt and ¼ cup water. Stir to mix thoroughly. Press cook button and cook 10 minutes. Sprinkle with tapioca starch. Stir to mix thoroughly. Continue cooking till cooker changes to keep warm mode. Check that gula melaka and sugar are melted. If not, continue cooking 5 minutes or so on keep warm mode. Have a taste as detailed above. Discard pandan leaves. Leave on a wire rack till cool, then cover till ready to serve. To serve, place ⅓ cup rice on a small plate and top with 2 tbsp grated coconut, or 3 tbsp for those with a sweet tooth. If you like, you could wrap each portion in a piece of banana leaf, like ICook4Fun. Leftovers should be refrigerated. Sprinkle with a bit of water, steam to reheat thoroughly, then cool to room temperature before eating.

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Orh Kueh/Steamed Yam Cake (I)

Making good orh kueh starts with choosing yam that's light for its size. Lighter ones have less water, and less watery ones are nicer because they're more fluffy, powdery and fragrant.

Next, be generous when trimming the yam. The outer parts are usually waxy and tasteless, especially when the yam is a dud. I usually cut 2-3 cm off the top and bottom, and 1-2 cm off the sides.

To enhance its fragrance, the yam should be fried and then seasoned lightly with salt and five-spice powder. Don't let the yam brown or it'd be leathery.

Orh kueh would be too monotonous if it tastes of only yam. Dried prawns, dried mushrooms and deep-fried shallots add a variety of flavours, textures and aromas. They are the indispensable supporting cast, without which yam would be a rather dull one-man show.

To make outstanding orh kueh, forget about water. That's what orh kueh that sells for $1 uses. The homemade type wouldn't taste homemade without pork or chicken stock. A good quality stock is the foundation of great orh kueh (. . . as well as, I kid you not, family ties and nationhood).

Readymade deep-fried shallots can't possibly compare to the one made at home. Likewise, a good stock doesn't come out of a can or bottle, or fall out of the sky. And there's a whole lot of mushrooms and dried prawns that have to be soaked, sliced and chopped. If making good orh kueh sounds like a lot of work and a lot of ingredients, that's because it is.

On the other hand, if you want some rice flour mixed with water and then steamed, that's real quick, easy and cheap. That's the type of orh kueh that sells for $1, which is actually quite expensive considering it's just rice flour and water. If you want to find yam in the $1 orh kueh, you'd have to send it for lab tests or at least use a microscope. Of course, the tasteless kueh comes with the obligatory chilli sauce because it wouldn't be edible otherwise.

Once, the chilli sauce on the orhless orh kueh I bought tasted of mould because it was made with mouldy dried prawns. I ate one mouthful and stopped. Since I wasn't the first and last person to buy the kueh, I guess there were lots of people who didn't mind the mouldy dried prawns. Amazing, isn't it?

Truth be told, I'm quite happy eating steamed yam seasoned with a bit of sea salt. But homemade orh kueh is nice once in a while when I feel up to it. "It" being the making, of course; the eating part is never a problem.

29 May 2012 Update
Here's how I make orh kueh:

STEAMED YAM CAKE (ORH KUEH; 芋粿/芋头糕) Source: Majorly adapted from Cooking for the President (Recipe for 24 pieces) 40 g dried prawns rinse and soak in 60 ml water till soft, about 15 minutes; squeeze dry, reserving the water; chop roughly 30 g Chinese dried mushrooms rinse and soak in 180 ml water till soft, about 30 minutes; squeeze dry, reserving the water; slice thinly, then cut 1 cm long 500-600 g yam (aka taro)* peel and trim to yield about 300 g; rinse; cut corn kernel-sized 100 g shallots peel, rinse and slice thinly 80 ml vegetable oil ½ tsp salt ¼ tsp five-spice powder 1½ tbsp light soya sauce ½ tsp ground white pepper 200 g rice flour 240 ml water top up water drained from dried prawns and mushrooms to make 240 ml 600 ml pork or chicken stock, boiling Garnish 2 tbsp spring onions, roughly chopped 2 tbsp coriander, roughly chopped ½ red chilli, julienned; or 1 tsp toasted white sesame seeds * How much you trim from the yam depends on how good it is. You should discard the white part, under the peel, that doesn't have much red veins. Click here for more tips on making orh kueh. Prepare dried prawns, dried mushrooms, yam and shallots as detailed above. In a wok, stir-fry shallots in hot vegetable oil over medium heat till lightly golden. Turn off heat. Continue stirring till nicely golden brown. Remove shallots with a skimmer and set aside. You should have about ⅓ cup. Reheat wok and oil till warm. Over medium heat, fry yam till just soft (but not brown), 2-3 minutes. Turn off heat. Remove yam to a big bowl. Immediately sprinkle with ½ tsp salt and ¼ tsp five-spice powder. Toss till evenly mixed. Set aside. Remove all but 2 tbsp oil from the wok. Reheat till very hot. Over medium-high heat, stir-fry dried prawns till lightly golden. Add mushrooms and stir-fry till fragrant and lightly golden. Add light soya sauce and ground white pepper. Stir till evenly mixed. Turn off heat. Add mixture to yam along with all of fried shallots except 2 tbsp. Stir till evenly mixed. Line bottom of 20 x 20 x 5 cm cake pan with parchment paper, leaving some overhang. Top up water from soaking dried prawns and mushrooms to make 240 ml (1 cup). Pour liquid into wok and stir to deglaze. Add rice flour. Stir till smooth. Add boiling chicken or pork stock. Stir till evenly mixed. Turn on heat to low. Stir continuously, scraping sides and bottom of wok. Reduce heat to very low as batter gets hot. If lumps appear, turn off heat immediately, stir vigorously till smooth, then turn on heat again. When batter starts to thicken, add fried ingredients (except the 2 tbsp shallots set aside). Stir till batter is thick enough to coat a spoon/spatula thinly. Go for a thinner consistency if you like your orh kueh softer, and vice versa. Turn off heat. Transfer batter into pan. Smooth and level batter. Steam over rapidly boiling water till inserted skewer comes out clean or almost clean, depending on consistency of batter before steaming. This should take about 40 minutes. Remove kueh to a wire rack to cool down, an hour or so. Unmould by running skewer around edge of pan, then lifting kueh onto a plate. Discard parchment paper. Cut into 24 pieces. Serve garnished with spring onions, coriander, red chilli or sesame seeds, and remaining shallots.