Pulut Bun, also known as ‘tapai pulut’, is a cherished delicacy in Malaysia. Made from fermented glutinous rice, this treat is not only a testament to the rich culinary heritage of Malaysia but also a reflection of the country’s vibrant culture.
Popularity Among Malaysians:
During holidays and visits to local markets like Pasar Payang in Kuala Terengganu, one can often find locals indulging in this sweet treat. Tapai pulut is especially popular as an everyday dessert and is frequently served at significant events such as festivals and weddings, predominantly by the Malay community. Its sweet taste, combined with a pleasant aroma, makes it irresistible. The delicacy is traditionally wrapped in rubber tree leaves, although banana leaves are sometimes used as an alternative.
The Making of Tapai Pulut:
The process of making Tapai Pulut is a blend of tradition and science. It begins with fermenting glutinous rice (Oryza sativa glutinosa). The steps include washing and soaking the rice overnight, cooking it, and then cooling. Yeast is then pounded and sprinkled over the rice, which is then placed in an airtight container to ferment for two days. Once fermented, the rice is ready to be wrapped in rubber tree leaves and refrigerated until it’s time to be savoured.
The Science Behind Fermentation:
Fermentation is an anaerobic process where energy is released from glucose without the presence of oxygen. In the case of Tapai Pulut, yeast plays a pivotal role. Yeast undergoes both aerobic and anaerobic respiration. The anaerobic respiration in yeast cells, known as fermentation, involves the enzyme zymase secreted by the yeast. This enzyme accelerates the fermentation process by hydrolysing glucose in the absence of oxygen, resulting in the formation of ethanol, carbon dioxide, and energy.
Conclusion:
Pulut Bun or Tapai Pulut is more than just a dessert; it’s a symbol of Malaysia’s rich culinary landscape and cultural traditions. Whether you’re a local or a tourist, this delicacy promises a taste that lingers in memory.
References
Article curated by Suwaytha Gopal
