Serves: 10

Note: This recipe can be used for any type of meat or poultry. Red Palm Oil enhances the colour and creamy taste of glutinous rice.


Malaysia’s Beef Rendang (Rendang Daging)

  • 1 kg beef, striploin, cut into thick slices
  • 125 ml palm oil shortening
  • 1 turmeric leaf, julienned
  • 3 kefir lime leaves, stems removed
  • 3 stalks lemongrass, bruised
  • 125 ml tamarind juice (125 ml water + 2tbsp tamarind pulp)
  • 150 g roasted desiccated coconut, pounded
  • 6 tbsp sugar
  • Mixed spices (cardamom pods, cloves, cinnamon stick, and star anise)
  • Salt

Spice Paste;

  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 2 tbsp fennel powder
  • 2 tbsp black pepper
  • 15 shallots, peeled
  • 6 cloves garlic, peeled
  • 2 cm ginger
  • 2 cm galangal
  • 3 cm turmeric roots
  • 1 tbsp belacan/dried shrimp paste
  • 20 dried chilies, soaked, seeded and drained
  • Water

Steamed Red Palm Oil Glutinous Rice (Pulut Kuning Kukus)

  • 500 g glutinous rice
  • 2 cm turmeric roots, ground with 1 l water, then strained
  • 2 cups milk
  • 80 ml Malaysian Red Palm Oil
  • ½ tsp sugar
  • Salt

Creamy Palm Milk Sauce (Sos Susu Sawit)

  • 500 ml evaporated milk, non-dairy
  • 4 tbsp margarine
  • 20 curry leaves
  • 5 Bird’s Eye Chili, bruised
  • 1 pandan leaf
  • Salt

Pickled Vegetables (Acar Jelatah)

  • 1 carrot, cut bâtonnet
  • 1 Japanese cucumber, cut bâtonnet
  • 1 red chili, julienned
  • 5 shallots, halved
  • 200 ml white wine vinegar
  • 1 tbsp sugar
  • Salt


Malaysia’s Beef Rendang (Rendang Daging)

  1. Combine ingredients for spice paste in food processor and blend until smooth paste.
  2. Heat oil in pot or wok, sauté the spice paste and mixed spices, then add bruised lemongrass and kaffir lime leaf. Cook over low heat until the spice dries.
  3. Add beef and water. Cook for 30 minutes until the beef is tender.
  4. When the gravy thickens, add tamarind juice, sugar, roasted coconut and salt to taste.
  5. Before serving, add julienne turmeric leaves, mix well.

Steamed Red Palm Oil Glutinous Rice (Pulut Kuning Kukus)

  1. Wash glutinous rice and strain, then add turmeric water and let it soak for overnight.
  2. Strain glutinous rice, meantime boil water in steamer pot, then layer the steamer basket with banana leaf at the bottom.
  3. Spread glutinous rice on top of banana leaf, then steam for 20-25 minutes.
  4. In a food processor, combine milk, red palm oil, sugar and salt, blend for a smooth liquid.
  5. Once the glutinous rice is soft, remove and put into a mixing bowl. Pour the milk mixture, mix well.
  6. Put back the glutinous rice mixture in steamer basket, then continue steamed for 15-20 minutes.
  7. While still warm, shape the glutinous rice to ball shape.

Preparation for Creamy Palm Milk Sauce (Sos Susu Sawit)

  1. In a sauce pot, melt margarine, add curry leaves, pandan leaf and bird eye chili. Sauté.
  2. Pour evaporated milk, with medium to low heat, stir until sauce thicken.
  3. Add salt to taste.
  4. Spoon the sauce on top of the glutinous rice on a serving plate.

Pickled Vegetables (Acar Jelatah)

  1. In a glass bowl, mix white wine vinegar, salt and sugar, mix well.
  2. Add all vegetables. Keep in a chiller overnight, before serving.