Rendang Tok with Pulut Kuning (Perak Beef Rendang with Yellow Glutinous Rice)

Pulut kunyit

• 500 g glutinous rice, rinsed
• 1000 g water
• 1 tsp ground turmeric
• 2 dried tamarind pieces (asam keping)
• 2 tsp salt
• 2 pandan leaves, tied into knots

Rendang Tok

• 1250 g fresh coconut milk
• 2 ½ tsp salt
• 1 tbsp sugar
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 star anise
• 15 dried chillies, deseeded, soaked to soften
• 100 g shallots
• 2 garlic cloves
• 15 g fresh ginger
• 20 g fresh turmeric
• 20 g fresh galangal
• 3 stalks fresh lemongrass, white part only
• 50 g water
• 100 g toasted coconut paste (kerisik) (see tips)
• 2 dried bay leaves
• 5 kaffir lime leaves
• 30 g virgin coconut oil
• 1000 g beef chuck, cut in cubes (5 cm)
• 1 sprig fresh coriander, chopped, to garnish