- It is best to use freshly-grounded pulut. It should be soaked overnight, then ground in a stone grinder.
- Pulut-flour kuih, like rice-flour, are delicious when wrapped in banana leaves and steamed. Some kuih preparations are steamed in shallow round trays instead. These are called kuih talam.
- Cakes steamed in banana leaves have a special taste and fragrance. Coconut milk is used in the preparation of all these kuih to give a better flavour. Colouring is also added for attractiveness.
- Onde-onde is a boiled pulut kuih, with a gula melaka filing. It is rolled in grated coconut before being served. Dodol (image above) is a stir-cooked pulut sweet.
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