Yellow Glutinous Rice

Image credit:Vermilion Roots

Yield: 4 servings
Cooking: 20 minutes


  • 500g glutinous rice
  • 22.5grams turmeric powder
  • 2pieces dried tamarind skin (asam keping)
  • 200ml coconut milk or 1 grated coconut
  • 20 white peppercorns
  • 5 pandan leaves
  • 15grams salt to taste


  • Wash and rinse glutinous rice in lots of water, then drain. Repeat this until the water runs clear.
  • Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.
  • Then put aside for several hours or preferably overnight.
  • At this point, the rice should be stained yellow from the tumeric powder.
  • When ready to cook, drain the water from the rice. Put in the peppercorns.
  • To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
  • Fill the pan with the rice.
  • Prepare the wok for steaming.
  • Place the pan with glutinous rice into the wok to steam.
  • Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
  • Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
  • Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.
  • Repeat the process every 10 minutes until the rice is almost cooked (20 minutes)
  • When rice is moist and almost cooked, add the remaining of the concentrated coconut milk (2/3 or 135ml).
  • Mix and stir well.
  • Put the cover back and steam until rice is fully cooked (another 10 minutes).
  • Remove pandan leaves from rice before serving.
  • Serve the yellow glutinous rice with chicken curry or rending.

The most important thing to remember when making yellow glutinous rice is not to add too much water. Otherwise it will stick together and soggy.

Must occasionally sprinkle dilute coconut milk on glutinous rice when steaming to make sure the rice is uniformly moist.