Reconstructed Mango Glutinous Rice

Or Mango Jelut.
Before anyone asks, there's no such word as "jelut". It's actually a combination of "jelly" + "pulut". Pulut (pronounced: poo-loot) being the glutinous rice as it's called in the local lingo.

I am calling this a "Reconstructed Mango Glutinous Rice" based on the popular Thai dessert, Khao Niaow Ma Muang. I see a lot of "deconstructed" recipes, so why not flip the other way?
Also, this was inspired by two of my good friends, who were making a whole lot of comments on my posting of the Mango Agar on facebook. One crazy comment led to another and somehow the word "jelut" came about. And the gears in my head started cranking up after a whole week of suffering from the flu.

This would be categorized as a "kuih" by local definition. And I've used the traditional nyonya "Bee Koh" or "Glutinous Rice Kuih" as the base. The top mango bit is a tweak from my mango agar recipe. It's very close to the Seri Muka (another nyonya kuih) so the mango top isn't jelly-like but more towards a firm custard. If you prefer it to be a jelly, just use the recipe for the Mango Coconut Cream Agar as is.


INGREDIENTS
Glutinous Rice layer (adapted from the book Nyonya Flavours)

250 g glutinous rice, washed and soaked overnight
200 g sugar
1/2 tbs liquid glucose (optional) (*see note)
200 ml coconut milk

*Note: the use of liquid glucose apparently makes a springier bite to the kuih. But to me, I feel it's just as springy without it. Your choice. No biggy.


METHOD

Drain soaked rice.
Steam over high heat until cooked. About 30 mins. Take a chew on a grain or two and if you think it's still too hard, steam a little longer.
In a saucepan, stir together sugar, liquid glucose (if using) and coconut milk over low heat until sugar is dissolved.
Mix in the cooked rice and keep stirring until thickened. About 20 mins.
Pour into a lightly greased 6" X 6" deep pan. 
Level the top with a spatula and leave aside while you make the top layer.

Alternatively, you can cook the rice in a rice cooker. 1 cup rice to 1/2 cup sweetened, light coconut milk. But this will make a softer, mushier texture.


INGREDIENTS
Mango layer (recipe is enough for 2 portions of glutinous rice portion above unless you make a thicker layer)

1 cup mango puree
3 tbs sugar
200 ml milk
200 ml coconut milk
30 g cornstarch
1/2 tbs agar powder (you can use up to 1 tbs to make a firmer texture)


METHOD

Put together sugar, milk, coconut milk, cornstarch and agar powder in a pot. Whisk until everything's well mixed.
Stir continuously over medium heat until mixture thickens to a paste.
Stir in mango puree and continue to stir over low heat until thick and custardy.
Pour onto glutinous rice layer. 
Cool and refrigerate until set. I left it overnight.