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PULUT HARUMANIS
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Introduction and history
Pulut Harumanis is a traditional dish made with glutinous rice and santan (coconut milk) served with Harumanis mango. The Harumanis mango is famous in the state of Perlis Indera Kayangan. It is called Harumanis because it emits a fragrant aroma and has a sweet taste. The flesh of the Harumanis mango is thick and yellowish, and it is delicious when eaten with glutinous rice as one of the traditional dishes in Perlis. This mango is also delicious when eaten on its own or processed into juice or jam. In Perlis, Pulut Harumanis is served with coconut milk rice. The coconut rice is prepared in various ways, such as cooking the rice with coconut milk, cooking the rice first before mixing it with coconut milk, or serving the coconut milk separately with the glutinous rice and Harumanis mango. This dish may be similar to Pulut Mango in Kelantan, but the type of mango used is different.
● Among the agricultural economic sources in the state of Perlis
● it has now also become a platform for tourism and export.
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Ingredients:
● 1 cup glutinous rice (soaked overnight)
● 1 cup thick coconut milk
● 1 cup thin coconut milk
● 2-3 tablespoons sugar
● 1 teaspoon salt
● Pandan leaves
● Banana leaves
● 3 Harumanis mangoes
For the Coconut Sauce:
● 1 cup thick coconut milk
● 1 teaspoon cornstarch mixed with a little water
● 1 pandan leaf, torn and tied in a knot
● Salt to taste (make the sauce slightly salty)
Instructions:
1. First, heat the steamer. Line the steamer tray with banana leaves or arrange pandan leaves closely together.
2. Rinse the soaked glutinous rice and drain the water.
3. Once the water is drained, place the rice into the steaming tray. Steam until soft.
4. Once the rice is soft, remove it and transfer the steamed rice into a large bowl.
5. Combine the thick coconut milk, thin coconut milk, sugar, and salt. Stir well.
6. Pour the coconut milk mixture over the hot rice.
7. Gently mix the rice and let it sit for a while to allow the coconut milk mixture to soak into the rice.
8. Once the rice has absorbed the coconut milk, use a fork to fluff the rice.
9. Serve with coconut sauce, sliced mango, and sesame seeds.
For the Coconut Sauce:
1. Heat the thick coconut milk in a pot and cook over medium heat.
2. Add salt, pandan leaves, and the cornstarch mixture. Continue stirring to prevent the coconut milk from curdling. If the sauce is too thin, add a little more cornstarch mixture.
3. Ensure the sauce is slightly salty to balance the sweetness of the mango and rice.
4. Remove from heat and allow to cool.
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Reference Source
https://itafos.upm.edu.my/artikel/sejarah_dan_keistimewaan-71620
Location
State JKKN Contact Information
Siti Rohayu binti Muhamad
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Perlis
Kompleks JKKN Perlis
Persiaran Wawasan Kangar
01000 Kangar
PERLIS
019-504 0015
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