Nasi Pulut dengan Mangga
Makan Tengah Hari • Malaysia
How to Make Nasi Pulut with Mango (Traditional & Healthy Version)
Nasi Pulut with Mango is a beloved Malaysian dessert-lunch fusion, blending the delicate chewiness of glutinous rice (pulut) with the natural sweetness of fresh mango. This dish, enjoyed especially in northern states like Kedah and Penang, is a testament to Malaysia’s multicultural culinary heritage, often served during festive gatherings and special family occasions. The fragrant glutinous rice is steamed with pandan leaves for a unique aroma, then enriched with santan (coconut milk), lending a creamy and satisfying texture without being overly heavy. The addition of ripe mango slices elevates the dish, providing a burst of tropical flavor and a vibrant visual appeal. What makes Nasi Pulut with Mango stand out in Malaysian cuisine is its simplicity and reliance on local ingredients like pandan leaves and coconut, both staples in Malaysian kitchens. This vegetarian dish is naturally gluten-free and can be enjoyed as a light lunch or an indulgent breakfast. Perfect for those seeking authentic Malaysian flavors, Nasi Pulut with Mango offers a harmonious balance of taste, health, and tradition, making it a favorite across generations.
Bahan-bahan(untuk 1 small plate (approx. 180g rice with ½ mango))
- 1 cup Glutinous rice (pulut, soaked overnight)
- 1 large Ripe mango (peeled and sliced)
- ½ cup Coconut milk (santan, preferably fresh)
- 2 Pandan leaves (tied into knots)
- ¼ tsp Salt
- 1 tbsp Stevia or coconut sugar (optional, for light sweetness) - pilihan
- 1 tsp Sesame seeds (toasted, for garnish) - pilihan
- as needed Water (for steaming)
Arahan
- 1
Rinse glutinous rice thoroughly until water runs clear. Soak overnight or at least 4 hours.
5 minutes
Soaking ensures the rice cooks evenly and achieves the signature chewy texture.
- 2
Drain the soaked rice and place it in a steaming tray. Add pandan leaves and steam over boiling water for 15 minutes.
15 minutes
Lining the tray with banana leaf adds extra aroma.
- 3
In a small saucepan, gently heat santan with salt and optional stevia/coconut sugar until just warm. Do not boil.
3 minutes
Stir constantly to prevent the santan from splitting.
- 4
Transfer steamed rice to a large bowl. Pour half the warm santan mixture over the rice, mix well, cover, and let it absorb for 5 minutes.
5 minutes
Letting the rice rest allows it to fully absorb the coconut flavor.
Kenapa hidangan ini sihat
This healthy version of Nasi Pulut with Mango uses minimal added sugar and relies on the natural sweetness of fresh mango. By steaming rather than frying, and using moderate amounts of santan, the dish retains its authentic flavor with fewer calories and less saturated fat. The use of pandan and fresh ingredients ensures a wholesome meal, ideal for those focusing on clean, plant-based Malaysian cuisine.
Nasi Pulut with Mango provides a balanced source of complex carbohydrates from glutinous rice and natural vitamins from mango, particularly vitamin C and A. Coconut milk offers healthy fats, while sesame seeds add a boost of minerals like calcium and magnesium. This dish is naturally gluten-free and can fit into vegetarian and plant-based diets. Reducing added sugar keeps the glycemic load moderate, making it a nutrient-rich choice compared to many other desserts or lunch options.
Petua
- 💡Tip 1: Use freshly squeezed santan for the richest coconut flavor.
- 💡Tip 2: Soak glutinous rice overnight for the best chewy texture.
- 💡Tip 3: Garnish with toasted sesame seeds or grated coconut for extra aroma and crunch.
Penyimpanan & hidangan
Store leftover pulut in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving with a sprinkle of water. Keep mango separate and slice fresh before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 310.0 kcal |
