This recipe I have kept for more than 10 years and this is the first time I cook this nyonya kuih. the filling is more like the nyonya chang.
PULUT SANDWICH CAKE WITH SAVOURY FILLING
The filling must be made first:
Ingredients for the savoury filling:
2 chicken breast seasoned with salt ,pepper,steamed. reserved the liquid
Ingredients to be finely pound :
1 tsp corriander seed
1 tsp whitepepper corn
2cm pcs cinnamon stick
2 cloves
2 shallot
6 cloves garlic
10 small button mushroom / black mushroom
2 tbsp dark soy sauce
1 tbsp sugar
salt to taste
2 tbsp cooking oil
Method:
Remove the skin and bone of chicken and sliced finely across or shredded.
Heat oil in wok,fry the pound ingredient add bit of water,fry till cooked and fragrant.Add chicken mushroom,liquid from steamed chicken,soy sauce,salt and sugar.test for taste. Cook,stirring occasionally,till mixture is just moist and not too dry.Can use some corn starch to thicken the sauce.
Ingredients for the pulut.
1 1/2 cup rice soaked overnite
1 1/2 cup coconut milk /optional
3/4 tsp salt
a few drop of blue food colouring
Method:
Drain the water from the pulut rice,place pulut rice in a container add coconut milk, salt.Steam till grain swell and soften.With a spoon stir pullot so that the cream which collects on the surface mixed evenly.MIx a few drop of blue colouring with a left over coconut milk and pour this onto 3 or 4 spots on the top of pulut,mixing the colour into rice unevenly to leave a section of white and blue. continue to steamed for another 10 min.Meanwhile line aluminue foil 15 cmsquare and 4 cm deep cake tin.Remove
container of cooked pulut from steamer and spoon some into the square tin till full and press down evenly with banana leaves or cling plastic wrap till firmly. spread savoury filling evenly on top,pressing it down to 1 cm thick with a spoon.spoon the rest of the cooked pulut on top of filling,spreading and pressing it down firmly. cover the top with a banana leaves or cling plastic wrap and chill overnite.
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