Harum Manis is a name that needs no introduction among the people of Perlis, especially mango enthusiasts. The Harum Manis mango from Perlis has created its own phenomenon every season from March to June each year. This fruit is very popular when eaten with glutinous rice, known for its exquisite taste. Pulut Harum Manis is inspired by the Thai mango sticky rice, a connection likely due to Perlis’s proximity to Thailand.
The Harum Manis Mango
The Harum Manis mango, renowned for its fragrant aroma and sweet, juicy flesh, is a prized delicacy in Perlis. Cultivated under specific conditions that enhance its unique flavor, this mango has become synonymous with quality and exclusivity. Its vibrant golden hue and rich sweetness make it an ideal complement to glutinous rice.
Inspiration from Thai Mango Sticky Rice
The concept of pairing mango with glutinous rice is inspired by the popular Thai dessert, mango sticky rice. Given Perlis’s geographical proximity to Thailand, it’s no surprise that culinary influences cross borders. However, Pulut Harum Manis brings a local twist to this beloved Thai treat by featuring the distinctive Harum Manis mango.
Preparation of Pulut Harum Manis
Pulut Harum Manis is a dish consisting of glutinous rice cooked in coconut milk, served with Harum Manis mango. The preparation of the coconut milk glutinous rice can vary: the rice can be cooked with coconut milk, or cooked separately before being thoroughly mixed with coconut milk, or the coconut milk can be served separately alongside the glutinous rice and Harum Manis mango.
- Cooking the Rice: The glutinous rice is first soaked for several hours to ensure it achieves the right sticky texture. It is then steamed until fully cooked.
- Coconut Milk Mixture: Coconut milk is gently heated with a pinch of salt and sometimes a bit of sugar, enhancing its rich flavor. This mixture is either added directly to the cooked rice or served on the side.
- Combining: The cooked rice is either mixed with the coconut milk mixture to ensure each grain is infused with its creamy goodness or served with the coconut milk poured over the top.
- Serving: Finally, the Harum Manis mango is sliced and served alongside the glutinous rice, creating a harmonious blend of flavors and textures.
Variations and Regional Differences
While Pulut Harum Manis closely resembles Pulut Mangga from Kelantan, the key difference lies in the type of mango used. The Harum Manis mango imparts a unique flavor that sets it apart. This dish can be served in various forms, with some preferring a more generous drizzle of coconut milk, while others may opt for a sweeter touch by adding palm sugar syrup.
Cultural Significance
Pulut Harum Manis holds a special place in the hearts of the people of Perlis. It is often enjoyed during festive seasons and special occasions, symbolizing joy and togetherness. The dish is a testament to the rich culinary heritage of the region, reflecting the harmonious blend of local ingredients and traditional cooking methods.
Nutritional Insights
While Pulut Harum Manis is a delectable treat, it’s also important to consider its nutritional aspects. Glutinous rice is a source of carbohydrates, providing energy, while coconut milk contributes healthy fats. The Harum Manis mango offers vitamins and minerals, making this dessert not only delicious but also somewhat nutritious. However, moderation is key, especially considering the high sugar content from the mango and any additional sweeteners used.
Conclusion
Pulut Harum Manis stands as a delightful representation of Perlis’s rich culinary traditions. The combination of creamy coconut-infused glutinous rice with the luscious Harum Manis mango creates a dessert that is both satisfying and memorable. Whether enjoyed during a special celebration or as a simple indulgence, Pulut Harum Manis offers a taste of Malaysian heritage that leaves a lasting impression on all who savor it.
