COMFORT FOODS. YELLOW GLUTINOUS RICE WITH COCONUT RECIPE.

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 food, which 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

ingredients 

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

method

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)