Manggo Sticky Rice - Lembing Awang Pulang ke Dayang

Pulut Mangga ni biasanya kita dapat atau nampak bila ada Siam Street Food Fair di Shopping shopping Mall, ataupun mostly at Kedai Kelantan yang banyak di serata Malaysia ni.  Sedikit membimbangkan, knowing that most people namakan Kedai masakan Kelantan but actually it has a lot of Siamese influence.  So, it is not a 100% Kelantanese food.  Ada pulak yang namakan their restaurant something like Thai Food restaurant but there’s no authenticity in the cooking.  Cooked in Malaysian way, and sadly enough they say, the Kelantan way.  Yes, it is good in some ways, especially how food has evolved by borrowing the recipe cross culturally, but the bad part is, our children will no longer be certain that where or how the recipe was created or who was the one that created it.

This Mango Sticky Rice was taught to me when I was still residing at Pandan Indah in KL back in the year 2007.  There is one supermarket there that is umpama ‘hidup segan mati tak mau’.  Amongst the local, we call it Fajar.  Every other month, in front of the mall akan ada this Siam Food Fest (well, that is what they call it, but there are only 2 stall that’s hawking there). So I could not fathom where is the Food Fest coming from.  I am quite a frequent customer of Fajar and whenever I go there, I will definitely drop by at one of the Siam stalls to quench my thirst with their super sedap longan drink (very fragrant and sweet!).  Bila dah selalu sangat kat situ, I made friends with this stocky Siamese guy who will always be the one that’s preparing my longan drink, and at times my crab fillet Tom Yam (I can’t say if I favour the Tom Yam because it is made from an instant paste.  I’d prefer the one made from scratch because it has a fresher taste).

This guy has always urged me to try this Mango Sticky Rice but most of the time I refused.  I always imagine that the combination of these two isn’t right.  There’s this one time I teased him on how sweet looking he looked with that slanted eyes and dimple on his cheeks and bet how he could make some girls heart melt with his smile.  Being a good and patience persuader or perhaps good sales person, he replied.  “Kalau you kata saya manis, you mesti mau try ini Pulut Mangga, saya yang buat .. ini confirm manis macam saya”.  Since he always tried to promote that sticky rice, I thought I might as well give it a try.  And yes, in my opinion and my preference, I didn’t like it.  But to jaga hati the hawker, I said not bad.  So I made this remarks “Haiyooo saya banyak suka ini Pulut Mangga, tapi how? You bukan selalu ada sini.  Kalau saya mau makan macam mana? You sekarang arr ada dua pilihan saja… you kawin sama saya, jadi you boleh masak ini Pulut Mangga bila saya mau makan atau you kasi saya resipi” hahaha…  Actually he agreed to both that made my joke makan tuan! So, I just ask him to teach me how to do it ..  and would love to share with you readers.. and oh, the tajuk – Lembing Awang Pulang ke Dayang .. this is a Thai dessert and when I prepare it, it always reminded me that my late grandfather from my father’s side is Siamese so as late grandmother from my mother’s side.  So some blood that flows in my body is originated there.  (Tapi kadang kadang tetap mengaku orang Kelantan pure jugak! Itu satu, lagi satu, lahir kat Johor pulak tu!).  So kebimbangan pasal ke aslian makanan sesuatu Negara tu tak berasaskan? Hahaha..

And some of you pun, mesti fikir .. I never did favour this dessert, tapi buat jugak? Well, request dari anak buah yang teringin nak makan .. just nak jadi bapak sedara contoh .. gagahkan diri jugak!

Bahan bahan:
600 gm beras pulut (aku guna Pulut Susu)
3 helai daun pandan (siat)
4 biji mangga siam
750 ml santan (perahan dari sebiji kelapa; kalau boleh perah sekali jer)
70 gm gula
1 sudu kecil garam
Daun pisang untuk mengukus pulut

Cara-cara:

Basuh dan Rendam pulut 3 atau 4 jam kemudian toskan airnya (kalau semalaman lagi bagus)
Panaskan air di dalam pengukus sehingga mendidih
Alaskan rak pengukus dengan daun pisang dan letakkan pulut di atasnya ..  selerakkan sedikit dan campakkan daun pandan di atasnya
Kukus pulut lebih kurang 30 minit atau sehingga masak (warna pulut akan jadi lutsinar bila dah masak)
Masa mengukus tu, potong kiub mangga dan dinginkan dalam peti sejuk baru best
Dalam periuk kecil panaskan santan, gula dan garam sehingga sekadar naik wap
Setelah pulut masak, alihkan ke dalam mangkuk besar dan tuangkan separuh dari santan yang telah di masak tadi dan kacau sehingga santan meresap dan pulut menyerap santan tersebut
Biarkan sejuk
Kemudian hidangkan pulut dan mangga lalu tuangkan sedikit lebihan santan ke atas pulut 

Nah!!! Makannnn!!  

(anyway, kalau tengok gambar kat atas, aku tak der tuang santan kat atas pulut tu... macam yang selalu aku cakap kalau kat kampung ni, dorang tak kira dah, nak amik gambar ker, nak buat blog ke.. yang penting mesti kena siapa cepat dia capai.  Belum sempat aku tuang santan, sudu dah sedap menyenduk pulut tu... dugaan betul!)