April 3, 2020, by Lisa Chin

DIY Brown Sugar Pulut

This post is contributed by Angela Paul Peter, Students’ Association (SA) Postgraduate Students’ Office, and Ms Vimaleswari Danapal, Assistant Manager at the Graduate School.

The RMO period has encouraged many of us to discover new things around us and keep ourselves entertained within the four walls of our home. This ranges from spending more quality time with your loved ones to movie marathons and yoga. We at the Graduate School decided to engage with our postgraduates to find out what were they up to during this time and guess what? Our very own PGSN officer, Angela Paul Peter had been polishing her culinary skills at home by attempting the all time favourite Malaysian dessert “Brown Sugar Pulut”. Besides being busy writing a review paper for submission in April and handling enquiries from PG students, Angela took some time-off to prepare her favourite tea time snack. She has graciously shared her recipe for you to try out too!

Brown sugar pulut


1kg white glutinous rice
1-litre thick coconut cream (milk); no preservatives
400gm brown sugar
200gm white sugar
2ft long banana leaf; preferably (or aluminum foil)
salt to taste
1 pandan (screwpine) leaf

Method of preparation

Put the rice into a pot. Add water and soak for 1 hour. Then rinse and drain. Steam the rice till it is cooked. Set aside. In a wok, add brown sugar, white sugar, salt, and coconut cream. Shred the pandan leaf with the tines of a fork and put it into the mixture. Heat on low flame till the mixture thickens. Next, add the steamed glutinous rice. Stir and mix well. Turn off heat and pour the mixture into a pan lined with banana leaf. The heated banana leaf will impart a nice aroma to the rice. Let it cool. Cut into squares. Serve with coffee or tea.

We hope you had fun trying this recipe at home and sharing it with your family. Want to share some stories with us and inspire your friends? Drop us an email at graduateschool@nottingham.edu.my.

Stay safe and stay at home!

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