Resepi Pulut Mangga Che Nom

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Post on Dec 21, 2024

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Resepi Pulut Mangga Che Nom: A Delightful Malaysian Dessert

Pulut Mangga, a beloved Malaysian dessert, is a delightful combination of sweet mango and fragrant glutinous rice. This recipe, focusing on a variation known as "Che Nom," adds a unique twist with the inclusion of coconut milk and pandan leaves for an extra layer of flavour and aroma. Let's dive into the details of creating this irresistible treat!

Ingredients You'll Need:

This recipe yields approximately 4 servings. Adjust quantities as needed for larger batches.

For the Pulut (Glutinous Rice):

• 1 cup glutinous rice (also known as sweet rice), washed thoroughly
• 1 can (400ml) coconut milk
• 1/2 cup water
• 2 pandan leaves, knotted
• 1/2 teaspoon salt
• 1/4 cup sugar (adjust to your sweetness preference)

For the Mango Preparation:

• 2 ripe mangoes, peeled and sliced (preferably Harumanis mangoes for optimal flavour)

For the Che Nom Sauce (optional but highly recommended):

• 1 cup thick coconut milk
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)

Step-by-Step Instructions:

Preparing the Pulut:

1. Soak the rice: Soak the washed glutinous rice in water for at least 2 hours, or preferably overnight. This step ensures the rice cooks evenly and becomes deliciously soft.
2. Combine ingredients: In a pot, combine the soaked rice, coconut milk, water, pandan leaves, salt, and sugar. Stir well to ensure everything is mixed thoroughly.
3. Steam the rice: Steam the mixture over medium heat for approximately 30-40 minutes, or until the rice is cooked through and soft. You'll know it's done when the rice is sticky and easily separates.
4. Remove pandan leaves: Once cooked, remove the pandan leaves and set aside the pulut to cool slightly.

Making the Che Nom Sauce (Optional):

1. Mix ingredients: In a saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until smooth.
2. Cook the sauce: Cook over medium heat, stirring constantly, until the sauce thickens. This usually takes around 5-7 minutes.
3. Add vanilla: Stir in the vanilla extract (if using) and remove from heat. Let it cool slightly.

Assembling Your Pulut Mangga Che Nom:

1. Arrange the mangoes: Arrange the sliced mangoes on a serving plate.
2. Add the pulut: Spoon the cooked pulut over the mangoes.
3. Drizzle with sauce: Drizzle the Che Nom sauce generously over the pulut and mangoes. You can also serve the sauce on the side.

Tips for the Best Pulut Mangga Che Nom:

• Use high-quality mangoes: The flavour of the mangoes significantly impacts the overall taste of the dessert. Ripe, juicy mangoes are key!
• Don't overcook the pulut: Overcooked pulut can become mushy. Cook until soft but still holds its shape.
• Adjust sweetness: Adjust the sugar levels in both the pulut and the Che Nom sauce to your preferred sweetness.
• Serve immediately: Pulut Mangga Che Nom is best enjoyed fresh.

Serving Suggestions:

Serve your Pulut Mangga Che Nom chilled or at room temperature. It's a perfect dessert for any occasion – from casual gatherings to festive celebrations. You can garnish with toasted coconut flakes or a sprinkle of chopped nuts for added texture and flavour.

This recipe for Pulut Mangga Che Nom provides a delicious and satisfying Malaysian dessert experience. Enjoy the process of creating this sweet treat and the delightful taste of your homemade creation! Remember to share your culinary adventure with your loved ones. Selamat Mencuba! (Happy Trying!)