Royal Pudding: Pulut Panggang

Introduction

This particular pudding was a specialty from the region of Pekan, Pahang. The basic ingredients are pisang lemak manis (bananas from the area), prune, cherries and cashewnuts. Jala mas (golden threads) which were made from egg yolks were then put on top to dress it up. The sauce are usually served cold to finish.

Sajian pencuci mulut ini adalah makanan istimewa bagi daerah Pekan. Bahan asas untuk membuat puding ini adalah pisang lemak manis, prune, ceri dan gajus. Jala mas drp kuning telur dihias diatasnya. Ianya lebih menyelerakan dihidang dengan menyejukkan kuahnya.

A Royal Feast In A Bowl

A Regal Palate : Sweet And Sticky Goodness

You dont need to be royalty to feast like a king, because treats like Puding DiRaja (Royal Pudding), once reserved for royal banquets, are increasingly available to the public, thanks to entrepreneurs like Aidy Hayazi Adnan.

He learnt the recipe - consisting of pisang lemak manis (a small sweet banana), prunes, cherries, chasew nut and golden threads (made with egg yolk) drenched with custard - from his wife's late grandmother, who made them for the palace in the 1950s and 60s.

Its palate sweetness is balance with hints of tartness from prune, and there's myraid textures - spongy, chewy, crispy and smooth - in every bite.

Special thanks to Mr Tan and
MAS Megazine - Going Places Jan 2013

Pahang Delights Heritages Dessert

Puding Raja ("Royal Pudding") is a traditional Pahang Malay dish taken as an appetizer or dessert and is easy to make.

In the state of Pahang, this popular delicacy (sometimes also known as "Puding DiRaja") can be found in some restaurants and food-stalls in the royal town of Pekan.

A favorite appetizer or dessert taken by local folks with their evening tea, this calory-filled cuisine is also normally served during traditional Malay weddings and festivals.

Puding Raja is not so much a pudding as a simple dish of bananas with a sauce or gravy of made from milk and cornflour.

"Pisang lemak manis", which is a sweet and rather small type of local banana is usually used as the main ingredient, although other banana varieties are also used.

To add variety and to give a sweeter taste to the dish, other fruits like prunes, cherries and sometimes dates, are also added. A special sweet noodle-like traditional Malay delicacy called "Jala Mas" is also (when available) sometimes added on the bananas.

You will therefore find that some dutiful Malay housewives will prepare Puding Raja as special afternoon tea accompaniments for the husband or family, especially during the week-ends.

All info via Pahang Delights

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Question: What is the Difference Between Pudding and Dessert?

In British and Irish food, the difference between pudding and dessert can be confusing; pudding can be a dessert, but a dessert can only be a pudding.

Answer: Traditionally a pudding is a cooked, substantial starch or dairy based sweet dish, as in a Spotted Dick Pudding which contains flour and suet, a Traditional Christmas Pudding or a Rice Pudding. A pudding is usually considered a more homely, rustic or traditional recipe.

To make it a little more confusing though, pudding is not always sweet. British food is awash with savory puddings - Yorkshire Pudding, served with Roast Beef in a traditional Sunday Lunch, Black Pudding or a winter-warming Steak and Kidney Pudding.

A dessert traditionally was uncooked, as in a fresh fruit, but is now regarded as lighter and more sophisticated than a traditional pudding; Chocolate, a Mousse, light, refreshing Champagne Jelly or a Souffle.

Though many don't like to admit it, using the term pudding or dessert has connotations of class. Using "Dessert" is thought to be posher than a homely pudding.

This distinction has eroded with more traditional recipes making a fashionable comeback in recent times; many restaurants using Pudding to refer to the sweet course on menus.

The History

According to the old folk, the Bunga Pekan (Brunfelsia Latifolia) flower grows wild at the banks of Pahang River. The river at the Pekan town (near Mengkasar village) is also called Pekan River, however there is no source for the claim that Pekan got its name from this river.

Other sources say the name "Pekan" came from the word "Pekan Sehari". For easier pronunciation, the locals simply called it "Pekan" and the name is still used. (Pekan Sehari or Sunday Market still exists until today)

Pekan town is said to have existed since the 17th century, but no exact date has been verified. Several Arab and Chinese writers mentioned Pekan.

The villagers at Kampong Mengkasar, about one kilometer from Pekan in the direction of Kuantan, are said to be direct descendants of Tok Tuan from Makassar in Sulawesi, Indonesia. Among the well-known figures, Tun Abdul Razak was recognized as having a Sulawesi heritage.

Sg. Pahang

Menghilir di Sungai Pahang
Singgah bermalam di Pasir Tambang
Tempat sejarah pahlawan terbilang
Mara Tok Gajah ke medan perang

Menghilir di Sungai Pahang
Sampailah pula di Pulau Tawar
Tmpt lahir Pahlawan Mat Kilau
Makam DiRaja abadi di sana

Menghilir di Sungai Pahang
Jgnlah lupa Kuala Semantan
Lubuk Terua dalam ingatan
Bersimpang siur tombak pahlawan

Menghilir di Sungai Pahang
Kglah Chenor melambai mesra
Lagenda Pahlawan Bkt Segumpal
Tersemai baktinya diInderapura

Menghilir di Sungai Pahang
Kirilah kanan cantik menawan
Sampai ke Chini tasik misteri
Penuh riwayat cerita rakyat

Menghilir di Sungai Pahang
Singgah di Pekan Bandar DiRaja
Janganlah lupa Pulau Tioman
Negeri Pahang penuh perjuangan

26 January 2011

Pulut Panggang

Pulut panggang ni lain dari tempat lain, dipantai timur intinya dibuat dari isi ikan sahaja. Dulu RM1 dapat la 2 atau 3 batang tapi sejak harga barang naik dah jadi seringgit. Sabor je la ...

Bahan-bahan

1kg beras pulut
5 cawan santan pekat – diperah dari 1.2 kg kelapa parut
Daun pisang (untuk membungkus)
Lidi – dipotong 2.5sm panjang (untuk membungkus)
Garam

Untuk Lauk
- Inti Ikan
  - 350g ikan selar kuning – direbus dan diambil isi
  - 150g bawang besar – dibelah dua dan dihiris
  - 20g bawang merah
  - 20g atau 2.5sm halia
  - 1 batang serai
  - 1½ sudu teh halba
  - 1 cawan santan
  - Garam
- Inti Daging
  - 300g daging lembut – dicincang halus
  - 150g bawang besar – dibelah dua dan dihiris
  - 20g bawang merah
  - 20g atau 2.5sm halia
  - 1 batang serai
  - 1½ sudu teh halba
  - 1 cawan santan
  - Garam

Cara Memasak

Pulut

Basuh beras pulut dan rendam selama 3 jam. Kemudian kukus pulut sehingga masak dan arun dengan cawan santan pekat. Bubuh garam secukup rasa dan gaul dengan rata. Ketepikan.

Inti
Giling ikan atau daging sehingga lumat bersama dengan bawang merah, halia dan serai. Masak bersama bawang besar, halba dan santan pekat yang selebihnya. Kacau sentiasa sehingga kering. Sesuaikan rasa.

Cara menghidang

Letak pulut di atas daun pisang. Sudukan inti ikan atau daging kemudian bungkus bulat-bulat dan kemas seperti pulut panggang. Bakar atas bara api lebih kurang 10 minit sehingga masak.

1 comment:

Anonymous said...: Terima kasih berkongsi resipi yg hebat dari org yg hebat. Semoga di murahkan rezeki dan berjaya selalu.; February 25, 2011 at 6:17 PM

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Information

Booking & Inquiries

Aidy 019-9505050

Bengkel Puding Raja

13 Jalan Tok Tuan

Kg Mengkasar, Pekan

Open : 10am - 10pm

019.986.5010

Royal Pudding K-Fe

Jalan Hj Abd Aziz

25000 Kuantan

Near The Suraya

Open:12am-6pm

019.266.5010

Please place your order

3 days in advance

for 1 & half Kg

Large/1Kg : RM69.00

Medium/0.5Kg : RM37.00

Intermediate/250gm:RM18

Small/110Gram : RM7.00

Mini / 50 Gram : RM4.00

(min odder 100 for mini)

View Royal Pudding PDR Outlet in a larger map Guna peta diatas sebagai panduan arah tuju utk ke outlet / rumah kami.

Copyright On My PDR Photo's

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Everyone is free to link to these photo's and/or post them on other pages on the internet (preferably with a link to this blog) as long as you don't alter them. For any other uses of the photos, please contact me first, you will most likely get permission for whatever you want to do with the photos.

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