Sunday, January 13, 2013


comfort foods 
yellow glutinous rice 
Comfort foods may be consumed to positively pique the emotions, 
to relieve negative psychological effects or 
to increase positive feelings. The term was first used, 
according to Webster’s Dictionary, in 1977.
comfort food is:
-a traditionally eaten foodwhich often provides a nostalgic or sentimental feeling to the eater, or to his culture.
-a food that gives the eater an easy-to-digest meal, soft in consistency, rich in calories, nutrients, flavorful etc.
Chicken soup is a common comfort food across cultures and is widely regarded as folk remedy for the common cold/ flu.

Some interesting finds on studies done on comfort food in the US-

1-Males preferred warm, hearty, meal-related comfort foods (such as steak, casseroles and soup). Triggered by positive emotions

2-Females preferred comfort foods that were more snack related (such as chocolate and ice cream). Triggered by negative emotions

3-Comfort food eating is mainly due to emotional stress and became a key contributor to the epidemic of obesity.
nasi lemak- rice steamed with a coconut milk and pandanus
For us here, we have our most nostalgic and cultured comfort foods like nasi lemak, nasi dagang, roti canai, capati, tosei (dosai), chicken rice, rice porridge(congee), chicken noodles soup, fried chicken, goreng pisang (banana fritters), pulut kuning (yellow glutinous rice), tempe (fermented soya bean-of Javanese origin) preserved fruits (sweet sour)… to name a few.
hainanese chicken rice
roti canai, tosei (dosai) and capati
yellow glutinous rice with coconut filling
pulut kuning cooking-varieties- nusantara recipe
The  Sweet coconut paste should be cooked first, before  you start cooking the glutinous rice.
for Coconut filling  
1 cup fresh grated coconut
½ cup melted natural palm sugar- this is done by boiling sugar with some water (about 1 ½ cups)
Use a wok and heat coconut and sugar. Stir continously until mixture dries up. 
Turn off fire. Remove from heat.
for glutinous rice
2 cups glutinous rice
1 tablespoon turmeric powder/ fresh turmeric juice is better.
¾- 1 cup pure coconut milk and add
1 tablespoon salt to coconut milk- to enhance flavor
Wash glutinous rice. Soak it overnight in water with turmeric powder added to the water. This will give the rice a vibrant bright yellow color.
Note-You can do the coconut filling today, for use tomorrow- it will not get spoilt.
Next day, drain water and place glutinous rice on a steamer pan.
Fill up Steamer pot with water and put to boil. When water has already boiled, put Steamer pan onto the Steamer pot and close tightly with lid cover. Wait for 25 minutes. Open the lid and taste one rice grain, if it is cooked, put off fire.
Scoop out the glutinous rice and put in a large mixing bowl. Drizzle salted coconut milk evenly all over rice and mix well. The color will darken a little, giving a shiny texture.
Then, shape the rice anyway you like because it is easy to shape sticky glutinous rice.
You may fill it in a serving bowl and compress it (see picture), then eat with chicken rendang (stewed spicy chicken) or any gravy like chicken curry.
Or shape into cones and alternate fill up with sweet coconut paste.
This is traditionally served for breakfast or for tea and is typically served during any kenduri/ feast giving thanks 
tempe(soya bean fermented)


  1. Chicken soup is No 1 comfort food in the world...I'd love to try your glutinous rice!

    1. hi jasna, yes i agrre with you on the chicken. this glutinous rice is very appetizing an it just pleases the palate :) you can even eat it on it's own

  2. Great post! This is so tempting recipes and very informative! Here in the Philippines, we also have what we called the "biringhi" or "inangit" in kapampangan language, rice cooked with coconut and yellow/green in color too, one traditional food from here.

    I saw the chicken soup so yummy here!.hehehe I love it!:) Thanks for sharing Wan!:) Muaaaahhh!!!:)

    1. hi linda, i really thought you started blogging again- when huh? miss visiting you..been a long time- hugs hugs

  3. oh wan!!! I so longing for pulut kuning...drooling...difficult to find the nice one like mummy cook.mummy too old to cook all this for me.

    1. hi rina, it's nt difficut to make, why mot try this simple recipe :)

  4. I love yellow glutinous rice served with thick beef curry, boiled eggs, mashed sweet potato and fresh sliced cucumber on a bed of banana leaves. My mother/family made them during birthdays or any kenduri :)

    1. hi nash, hmm never tried with potato. i prefer the tradititional local way- rendang// samabl tumis, also ikan goreng and sayur

  5. Anything Malaysian I will sapu all habis. I love among all Malay food and when I travel esp to Western countries, I miss the chilies and sambal belacan. Pulut kuning is one I look forward at Malay functions.

    1. hi nava, eastern foood is spicy and chili hot.
      love them both.. i dont fancy sweet food so much

  6. Replies
    1. hi anu ,thanks , why not try this out- its delicious

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  8. Dear Wan,adoi chicken soup i loike very much,semua pun sodap thanks for sharing info ....tu lah dia Uncle kata kat Aunty Ina visit selalu your blog. You take pain to write as plainly and neatly yet with so much conviction and perfection that affects us in a good informative way. You give us higher appreciation both of what is written and of the person who wrote it.Syabas keep writing as we know when you find something you passionate about you keep tremendously interested in it.from Uncle AL and Aunty Ina.

    1. salam Dato and Datin- how are you both doing? thank you for coming over with very sweet comments..makes my day.
      always trying and hoping that my post cp dontain valuable information on health as well.. that can be generally be useful. have a wonderful day

  9. Look marvelous, lovely shapes & delicious recipe. Have a great week!

    1. hi ambreen, this rice is very versatile foodie- can be eaten on its own or with either sweet or savoury dish- also in various shapes

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  11. Wow this is delicious. Reminds me of our steamed modak or patuoli. Generally rice flour is used to make them. Must say this is an very interesting variation. Bookmarking it.

    1. hi archana, how's cycling:) i have never sene that modak recipe in any of the blogs i visited before . would love to see one. thanks!

  12. OHH Chicken and rice one of my favorites! beautiful blog!

  13. Oh, yum. I love rice, and this looks great.

    1. hi dear, yes, this is defintely yum yum.. every one love this- can eat with any dish- sweet or savoury. have a nice day

  14. Hi Wan, I really miss eating that yellow rice. More than 30 years too. Nasi kunyit?
    All the foods here look so delicious....
    I love chicken rice and roti canai....that we get here.....lots of Indian makan shops too, but all time favourite is banana leaf rice.

    Where we are its eating potatoes that helps with giving energy....and French fries the almost daily consumption among kids.
    But I must have my rice....and vegetables, fish....agree with you re eating nutritional foods, in our case give body heat to combat the winter cold.
    Love the pics here.
    Best regards.

    1. hi Lee, sorry, i am not sure if it also called "nasi kunyit" but we call it "pulut kuning" is glutinous rice( padi pulut) not nasi(padi beras). pulut like for making kueh wajed :) (remember this sweet kueh?)
      you get to eat many asian food varieties over there- so you wont miss some of your traditional comfort foodies.
      have a nice day and tahnks for the sweet compliment

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  16. Comfort food indeed!!! Nice clicks :)

    1. thanks rosh for the sweeet comments. have a nice day

  17. for me, my comfort food is double creamy zuppa soup with tons of bacon.....

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  26. Kak Wan, I eagerly wait for my cousins wedding for the yellow glutinous rice when I was small. Alas, now tak jaga makan I can't enjoy them much due to angin.

    1. hi diana, how are you..lama tak dengar berita, still in msia?

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  32. This looks really delicious. C'ant wait to try this soon.