Lijit Ad Tag

Aug 22, 2012

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.





74 comments:

  1. I like the combination of glutinous rice and mango on top. Very pretty and creative!

    ReplyDelete
  2. wow....this looks good.. I want to try making this jelut;) I am sure it taste good ;) drooling now!

    ReplyDelete
    Replies
    1. Haha! I gotta patent that word now :) The taste is nothing new if you've had the mango/pulut dessert before. Just some texture difference. Hope you like this experiment!

      Delete
  3. WOW! This looks very yummy and definitely love to have a piece :D

    ReplyDelete
    Replies
    1. Thanks, Ann. Nice too see you back. Will pop by to visit you soon.

      Delete
  4. Ping! This looks absolutely divine!

    ReplyDelete
  5. Oh me oh my!!!! That looks absolutely stunning!!! The next time we meet, I want this, ok? Wink! Wink! *trying his best to look cute* LOL!!!

    ReplyDelete
    Replies
    1. Haha! Thank you Arthur. I need to see a pic of that cuteness.

      Delete
  6. As long as it's not balut (Eyewwww!!!!), call it by any name, it's ok. The test is in the eating and I bet that tastes awesome. I love serimuka...A LOT - hope to get to taste this someday.

    ReplyDelete
    Replies
    1. I actually had to search up balut. Eeeww. I agree that's terrible!
      This needs refrigeration. So, hopefully when you come next, I'll have figured out a way to bring to our makan without it melting. Perhaps we have our desserts first? Or let me poke around a bit on this experiment and come up with a non-melt version. The base isn't a problem.

      Delete
  7. Mango rice desserts make my giddy. Crave worthy! This looks so delicious. Yummy!

    ReplyDelete
    Replies
    1. Hey, Rochelle! How have you been. Thanks for the visit. I have been following Quiche-ing Queen but not with much comments. Me bad :( I noticed you're not food blogging much either. Take care.

      Delete
  8. Jelut! Wahahaha!!! Ping, love the photo. And I would prefer the mango custard a bit thicker than the pulut. But hey, its all good and I love your creation.

    ReplyDelete
    Replies
    1. Hehe ... glad you like the name. I actually had quite a lot of custard leftover. I thought having too much of the mushy layer may not be too appetizing texture-wise. Also I couldn't tell how thick it was when I was pouring it in so I just agak-ed. But, by all means, make it as thick as you want when and if you do attempt this :)

      Delete
  9. Great chef with great mind! I love this new construction.

    ReplyDelete
    Replies
    1. Thanks, Yee Ling. Great, no. Crazy, yes. :)

      Delete
  10. I'm feeling that mango season is arriving to Australia soon and I will happy to make this kueh. My son will be happy because he is a kueh boy but my husband will be sad because he is an anti-kueh man... LOL!

    ReplyDelete
    Replies
    1. Oooh ... with those lovely Aussie mangoes, it would be even tastier. We're left with the local ones now. Hmm ... I would think it would be your son who's the one for the non traditional foods. Well, he's got good taste :) Good training, Zoe!

      Delete
  11. I don't care if it is constructed, de-constructed, reconstructed or even demolished. Just let me have a piece. Oh wait a minute, two or three pieces better.

    ReplyDelete
    Replies
    1. Demolished? Haha! That would be the "after" of it. Ok, I will try perfect this "construction" (as Yee Ling put it) and have it for our next meet with Arthur, since he also asked for it. Provided we have mangoes around too.

      Delete
  12. Stunning picture. Congratulations! Too bad I'm getting into a low carbo lifestyle and can only dream of your picture.

    ReplyDelete
    Replies
    1. Thank you! Wow, I wish I have your resolve to go low carbo. I tend to binge after a week.

      Delete
  13. I like the name jelut, kekekeke.

    ReplyDelete
    Replies
    1. It's a good word, isn't it? :)
      I just hope it doesn't mean anything weird in another language.

      Delete
  14. I tried something like that in the restaurant and it was soooooo good! Why do I have a feeling that yours would be even better? :)

    ReplyDelete
    Replies
    1. Awww ... you're sweet to even think mine would be better than an established restaurant's. Did you have the mango rice in the traditional way? Or made up like this? And I thought I could call this my own. Shucks.

      Delete
  15. Wow, this fabulous dessert is easier...than it looks! So pretty, light, and yummy!

    Ping, you should have received the Sure-Jel small package by now. I literally printed out the address you sent to me in e-mail, and had the post office tape it on the envelope, and paid the proper postage...filled out the form. My other worry is, that it looked like your 'business address' and something may have gotten mixed up with the mail. I even had the return address, as well! (I've never had anything like this happen before; not to receive a sm. pkg)...sigh!

    ReplyDelete
    Replies
    1. Thank you, Elisabeth. This is one dessert that could be a meal on its own. Light, it is not, with the glutinous rice that sits pretty heavy in one's tummy and with all the richness of the coconut milk ... calories galore! My doctor keeps on reminding me, "whatever you like to eat isn't good for you". I should change doctors.

      Delete
  16. Hi Ping, wow wow wow, that's all I can say! I would so love to have an entire tray of this. Looks beautiful.

    ReplyDelete
    Replies
    1. Thanks, Mich!
      I don't think you'd want the entire tray .... not with the glutinous rice. Hehe ... kinda heavy, don't you think?

      Delete
  17. Can I call them Mango sushi, haha, they look like sushi to me! Very pretty & I'm sure that they taste as good as their look!

    ReplyDelete
    Replies
    1. Thanks, Jessie. Sure, why not? On a whim, I looked up the web to search for other ways of presenting this and fund one that made it into sushi style. Rice inside and wrapped up with very thin mango slices. Nice!

      Delete
  18. Whenever my buddies and I make a trip down to Thailand, the first thing that comes to my mind is that I got to have Mango Sticky Rice..And I pretty much have it everyday while I am there. LOL. This is a great spin to that Ping! Okay I may not have a whole tray, but I know I can have maybe 3-5 slices? yes that's overkill. Hugss, Jo

    ReplyDelete
    Replies
    1. I hope the Thai authorities don't kill me for frankensteining their famous dish.
      Yeah, these things are "heavy" on the tummy. I can't eat more than 2! ... pieces, I mean, not trays! :)

      Delete
  19. Hi Ping, wow... this is delicious. I thought it was mango seri muka. You're very innovative, love this kuih. Can pass some over? I go make coffee...LOL

    Have a nice day, regards.

    ReplyDelete
    Replies
    1. Thank you, Amelia. I guess you could call it mango seri muka. Coffee sounds good!

      Delete
  20. Ping, this is no longer a photo. It's a piece of art. You are really talented! I must ask for your autograph before it starts costing a fortune!
    You know, I am not a fan of sweet rice desserts, but this one looks so exceptional, I would love to have a slice. It might change my vision of rice desserts forever! I almost never see this type of mangos here. Are they better than the green and red coloured? I do sometimes find these yellow ones in Indian grocery shop, so I will maybe buy once to see the difference.

    ReplyDelete
    Replies
    1. Gosh, thanks, Sissi. But you know how it works.... the art only gets valuable when the artist is long gone :)
      You know me, I'm not a fan of overly sweet stuff either, so this doesn't have the regular level of sweetness that a traditional kuih should have. It also depends a lot on the ripeness of the fruit.
      These are the Chokanan species, very popular here since they're much more hardy than the thinner skinned mangoes, so less usage of bug spray and longer shelf life. Also they fruit twice a year and quite abundantly too. The green and red colored ones you get have a different scent/flavor but just as good to use since the base of this doesn't clash with anything ... more of a texture thing.

      Delete
    2. Hi, Ping. Thank you for the explanation. I will try buying one of these one day (I remember I hesitated a couple of months ago in an Indian/Pakistani shop: they were cheap but sold in boxes of five only... I should have risked).

      Delete
  21. Ping, you are amazing, you have made my favourite Seri Muka to another level, mango and pulut, i can imagine how tasty this jelut is!

    ReplyDelete
    Replies
    1. Thank you so much, Sonia! Yes, this is very close to a Seri Muka. I think I might try it with different fruits next time. Something else Jelut! :D

      Delete
  22. Coconut rice with jellied mango...Ping, this looks amazing! It's so different from the mango desserts I have seen and eaten before.
    Well done!

    ReplyDelete
    Replies
    1. Hehe ... thanks, Angie. Funny how a crazy conversation can make the brain go wonkers :)

      Delete
  23. you just took this to a whole new level! crazy! i love it when people innovate things! i wish i had the ability/time to create something just like this! you are amazing ping!

    ReplyDelete
    Replies
    1. Thanks, Amanda. I'm sure there must be many innovative versions of this out there. Now you've got me thinking ... must go check. :)

      Delete
  24. Ping this looks so elegant, and I agree with Veron, I would eat this anyway, constructed, de-constructed, reconstructed! Cut in squares, circles or piled on a plate! :) Even in a house with a mouse! Those cranking gears really paid off!
    Cheers!
    Lyndsey

    ReplyDelete
    Replies
    1. Hi Lyndsey! Haha! You're easy to please ... I like that. Thank you!
      House with a mouse? Where did that come from? Night before Christmas? LOL!!! Looks like I'd got your gears cranking too! :D

      Delete
    2. Ha! :D It is from a children's book by Dr. Suess called Green Eggs and Ham. He is known for his rhyming text. Hey I work in an elementary school so I guess kids books stick with me. :D The main character is Sam I am, here a a bit from the book:
      Do you like
      green eggs and ham

      I do not like them,
      Sam-I-am.
      I do not like
      green eggs and ham.

      Would you like them
      Here or there?

      I would not like them
      here or there.
      I would not like them
      anywhere.
      I do not like
      green eggs and ham.
      I do not like them,
      Sam-I-am

      Would you like them
      in a house?
      Would you like them
      with a mouse?

      I do not like them
      in a house.
      I do not like them
      with a mouse.
      I do not like them
      here or there.
      I do not like them
      anywhere.
      I do not like green eggs and ham.
      I do not like them, Sam-I-am.


      Would you eat them
      in a box?
      Would you eat them
      with a fox?

      Not in a box.
      Not with a fox.
      Not in a house.
      Not with a mouse.
      I would not eat them here or there.
      I would not eat them anywhere.
      I would not eat green eggs and ham.
      I do not like them, Sam-I-am.

      Would you? Could you?
      in a car?
      Eat them! Eat them!
      Here they are.

      I would not ,
      could not,
      in a car

      You may like them.
      You will see.
      You may like them
      in a tree?
      d not in a tree.
      I would not, could not in a tree.
      Not in a car! You let me be.

      I do not like them in a box.
      I do not like them with a fox
      I do not like them in a house
      I do mot like them with a mouse
      I do not like them here or there.
      I do not like them anywhere.
      I do not like green eggs and ham.
      I do not like them, Sam-I-am.

      It goes on quite a bit, with a goat in a boat, a train in the rain and so on and so on, but I think you get the picture. I'm already too long, but you did ask! :D And my gears are cranking!!

      Delete
    3. LOL!!! My longest comment evah! I work with kids too and it keeps me young at heart. I love this. Thank you, Lyndsey :)

      Green eggs and ham?
      I might like them.
      I could like them.
      I should make them.
      Ping I am.

      Delete
  25. Jelut...soon to be a new foodie craze! And we'll remember it stared with you! Such a beautiful dessert, too.

    PS...your blog is one in which the comment section is as entertaining as the post :)

    ReplyDelete
  26. Hehe ... thank you, Lizzy.
    I'm glad even the comments section is entertaining. That's coz I have such entertaining and witty friends! Cheers to every single one of them ... you included!

    ReplyDelete
  27. Not only are these *gorgeous* (and novel to me), but they are also full of scrumptiousness!! Seriously Ping, your mango layer sounds divine and I love the idea of the coconut milk softening the rice... We adore Thai cuisine (including desserts ;-) and I have no doubt that this would be a huge hit in our family. Fabulous!

    ReplyDelete
    Replies
    1. Thanks, Kelly! Hope you get to try it out ... and like it :)

      Delete
  28. Very exotic! I am so curious to try it!

    ReplyDelete
    Replies
    1. Please do! And let me know if you like it :)

      Delete
  29. Hey ping!

    your mango rice cubes look like a nice Tv evening after food treat. I love the fact that u used agar agar instead of normal jelly. Is it different to handle while cooking. I am still confused, cause it seems in india they have all veg labels on those jellies but I am not sure if they use agar agar...

    ReplyDelete
    Replies
    1. Hi Helene! Yeah, these things are sweet but not a sweet as some of the sweet treats in India tho.
      I find agar agar easier to work with than gelatin. Most gelatins are bovine based so they aren't too popular in India or the Hindu community. Agar is more popularly used in my part of the world.

      Delete
  30. What a lovely and unusual dessert. I keep meaning to try agar agar and now you've given me a great excuse!

    ReplyDelete
  31. Hi Ping, this is a gorgeous dessert. I love that you have given me a great excuse to experiment with agar agar.

    ReplyDelete
    Replies
    1. Oops, a double comment. No probs. Now that you've said it twice, you have no excuse not to try it out :)

      Delete
  32. This photograph is absolutely terrific...the lighting composition....i am loving every bit of it...you are one amazing talent buddy...not a big fan of rice dessets but this is intriguing and different.

    ReplyDelete
    Replies
    1. Thank you so much! I must admit, photoshop is my best friend ..... hehe.

      Delete
  33. Another reconstruction, another masterpiece. You continue to exceed expectations...
    I don't recall eating something like this, maybe I have - now really curious to try

    ReplyDelete
    Replies
    1. Gosh, thanks Mr T. *curtsey* & *bow*.
      You can get the un-reconstructed version quite easily at any Thai restaurant. So you may want to see if you like the flavor combination before making it yourself.

      Delete
  34. I love mango sticky rice! I want to try this reconstructed version!

    ReplyDelete
    Replies
    1. Hope you enjoy it! Do let me know what you think :)

      Delete
  35. What an absolutely gorgeous bite of deliciousness! "Almost" too pretty to eat. The rice, the presentation - so lovely!

    ReplyDelete
    Replies
    1. Thanks so much! Nothing's too pretty to eat in this house ... all gone! :D

      Delete
  36. This looks so pretty and so very tasty! I had mango with sticky rice and coconut in Thailand and I loved in, so I know I would love this!

    ReplyDelete
    Replies
    1. Thank you, Amy. If you love the Thai dessert, I'm quite certain you'll love this as well. It's all in one convenient mouthful :)

      Delete
  37. Hello and Hi :)

    Found your recipe while searching for mango sticky dessert. This one really eye catching and I just know that I must try this one day! However I would like to ask you because I read that you said this one the mango is melting. Is it melting like icecream?

    ReplyDelete
    Replies
    1. Hi Jaja. Thanks for coming by.
      The top layer is made with agar/gelatine. Hence it does go a little limp in hot weather which is what we have here the whole year round. No, it isn't like ice cream at all .... more like a firm custard.
      Hope you get to try it out.

      Delete