Glutinous Rice Cakes

This Glutinous Rice Cakes is another recipe from the Malaysian recipe book Ben gave me as a “present”. It is called Pulut Tatal in Malay. It is the photo of this recipe on the cover of the book. The picture on the recipe looked much more enticing. This one did not turn out the way I wanted it.

The Glutinous Rice Cakes is slightly chewy and its tinge of saltiness goes very well with the kaya (egg/coconut custard). You can find kaya in many Chinese groceries stores in Greater Vancouver like T&T, Smart and Save, Big Crazy, etc.


It is supposed to have a consistent light bluish patches. For this one, the blues did not dissolve the way it should be. I am a bit disappointed at how it looked.


  • 500g glutinous rice
  • 1 can coconut milk (398ml)
  • 3 screwpine leaves (pandan), knotted
  • 1 teaspoon salt
  • sufficient blue food colouring

Click on the below for the instructions.


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Pearl Balls

A pearl is worthless as long as it is in its shell.
~ Native American Proverb

Here is the other dish that Winnie showed us how to make in our cooking class this week. She called it the Pearl Ball, which is basically meat ball wrapped in glutinous rice. The dish derives it’s name from the translucent appearance of the glutinous rice in a ball shape.


  • 1 lb ground pork
  • 1/2 lb fish paste
  • 2 tablespoons dry shrimp, soaked and chopped
  • 2 tablespoons finely diced carrot
  • 2 tablespoons chopped shiitake mushroom
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped scallion
  • 1 teaspoon chopped ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 cup glutinous rice, soaked in cold water for at least an hour


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