Pulut Sotong

by Lisa K. on Wed, May 30, 2018

Pulut Sotong is a very traditional Terengganu tea time light meal enjoyed by the rich and royal household since 1900s. This dish has survived till today with the recipe remains pretty much unchanged. Today, it is a must have during the fasting month. A classic favourite from the east coast.

Stuffed little Krakens!

Serves people

Stir the coconut broth constantly throughout the cooking process to prevent it from splitting.

Use only the freshest squid to prevent it from bursting in the sauce.

Foodster's Verdict

Pulut Sotong


  • Preparation
  • Total
    1hour 20minutes
    For the squid
    1kg fresh squid
    1 cup glutinous rice
    1 cup fresh coconut milk
    Salt & sugar to taste

    For the sauce
    700ml fresh coconut milk
    300ml water
    2 lemon grass, crushed
    1 inch ginger, julienned
    4 shallots, thinly sliced
    ½ tsp. fenugreek seeds (halba)
    2 daun pandan
    Salt & sugar to taste

1. Wash and drain the glutinous rice thoroughly. Soak the washed rice in seasoned coconut milk for 20 minutes.

2. After 20 minutes of soaking, steam the glutinous rice for 15 minutes or until the rice is cooked. Set it aside to cool slightly.

3. Clean and gut the fresh squid, remove the purple membrane and clean the tentacles as well.

4. Stuff each squid tube with steamed glutinous rice and add a couple teaspoons of fresh coconut milk into the tube. Top it off with a tentacle head and secure with toothpicks. Repeat process until all squid are stuffed and secured.

Wet your hands while stuffing the squid so the sticky rice doesn't get stuck all over your hands

A couple of teaspoons is enough

Secure the opening with a toothpick. Better if it is sealed completely so the rice doesn't fall out

5. Put all of the ingredients for the sauce together in a pot and bring it to a gentle simmer.

6. Add in all of the stuffed squid into the pot and let to simmer gently for 10 minutes.

7. Best eaten piping hot for tea time.



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