When I was younger, I can never resist ‘pulut serunding’ – glutinuous rice balls coated with spicy shreds of coconut mix. Pulut is glutinous rice. And serunding is this coconut mixture. There are so many types of serunding, and I’ve never made them, but during Hari Raya (Eid) we’d go to this shopping centre in Johore Bahru which sells three excellent types of serunding.
Then one day last year, I decided to make them. I steamed glutinous rice and added salt. I already had some serunding which my mom had given and so rolled the glutinous rice balls in the serunding mixture. So simple to make. And I wonder why I’d pay so much for the store bought ones which can be so hard! Good pulut serunding must, without a doubt, have quality, spicy and sweet serunding but also tender soft chewy and tasty pulut.
The Occasional Cook 