- Pulut also called sticky rice has a special cereal flavour of its own. This flavour is improved by cooking it in coconut milk instead of water. When cooked, it is milky-white and glutinous.
- When choosing pulut, take care the grains have no holes in them and also that no rice is mixed in it. This will prevent it from properly cooked.
- When pulut is cooked in water, it is boiled till done and no moisture remains. It does not 'open' like cooked rice. Pulut cooked in this way is served with savoury dishes or sweet sauces, stewed fruit and coconut. It may also be boiled till almost cooked, then wrapped in banana leaves and steamed till done. In this method, a piece of pandan/screwpine leaf is added. The cooked pulut will thus have the flavour and fragrance of both the leaves.
- When cooked in coconut milk, pulut is first steamed without addition of any liquid. When quite done, thick coconut is added and it is steamed further till well done and dry. Thus cooked, pulut has a richer and more delicate flavour. It is usually served with savouries and sometimes with sweets.
- To prepare Pulut Kuning, pulut is soaked in water to which turmeric powder has been added, to give a golden colour. The addition of a little crushed garlic will improve the flavour, fragrance and sheen when cooked. The soaking time is from 3 hours to overnight. The longer the pulut is soaked, the less the moisture and cooking-time required. The soaked pulut is then drained and cooked. Pulut Kuning is a festive dish and almost always served with rich, spicy meat poultry curries or ground fish and other varieties of sambal.
- Lemang is another festive pulut-dish. To prepare this favourite, the pulut is thoroughly washed, then steamed till half done. Next, it is put into lengths of hollow bamboo. Coconut milk is added. The bamboo-lengths are placed standing upright against a horizontal pole. The fire is built on the other side.
- Example of pulut-kuih: Wadjik (cooked in gula-melaka syrup), Pulut Panggang, Pulut Inti, Rengginang Pulut and Pulut Serimuka.
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