Rendang Tok with Pulut Kuning (Perak Beef Rendang with Yellow Glutinous Rice)
Rendang Tok is a dry, caramelised Perak beef rendang slow-cooked with coconut milk, turmeric and tamarind, served with golden yellow glutinous rice. The Thermomix grinds the spice paste, simmers the beef unattended and steams the pulut kuning, delivering authentic Malaysian depth of flavour without constant stirring.
About this recipe
Rendang Tok with Pulut Kuning in the Thermomix TM7 brings the treasured cuisine of Perak, Malaysia, straight to your kitchen. Searching for an authentic rendang recipe or an all-in-one kitchen machine solution for slow-cooked Malaysian food will lead you here: beef chuck simmered in fresh coconut milk with ground turmeric, dried tamarind and pandan leaves until it becomes a dark, caramelised, intensely aromatic rendang, served alongside golden sticky glutinous rice. Traditionally this festive main course demands hours of patient stirring so the coconut milk reduces without catching. The TM7 changes that: it grinds the spice paste to a silky consistency, then simmers the beef unattended at gentle low temperature while the Varoma steams the turmeric-stained pulut kuning above. The result is restaurant-worthy texture and depth, perfect for celebrations, weekend cooking or an impressive weeknight dinner with far less hands-on work.
Preparation tips
- For the most authentic Rendang Tok, choose beef chuck with visible marbling and cut it into even pieces so every bite caramelises uniformly as the coconut milk reduces and coats the meat.
- Soak the glutinous rice with the ground turmeric beforehand so the grains absorb the golden colour evenly; drain thoroughly and steam with knotted pandan leaves for that signature fragrance.
- Toast the dried tamarind pieces briefly before adding them, as this deepens their sour-sweet complexity. Serve the rendang at room temperature, which is traditional in Perak, so the flavours fully develop.
Recipe variations
- Chicken rendang variation: replace the beef chuck with boneless chicken thighs and shorten the simmering time; the coconut milk and tamarind base delivers the same caramelised character with lighter meat.
- Festive plant-based version: swap the beef for king oyster mushrooms and firm tofu, using the same turmeric-tamarind paste; the glutinous rice is naturally gluten-free, making this variation suitable for guests avoiding meat.
Thermomix TM7 Benefits
- Grinding mastery - The Thermomix grinds the dried tamarind, turmeric and aromatics into a silky spice paste in seconds. [Grinding]. [Multi-Function]
- Gentle simmering - Precise low-temperature control lets the TM7 simmer the beef chuck in coconut milk without catching or burning. [Heating]. [Precision Control]
- Hands-free braising - The Thermomix stirs the rendang automatically while the coconut milk slowly caramelises around the beef. [Mixing]. [Hands-Free]
- Varoma steaming - The steaming function of the TM7 cooks the turmeric-soaked glutinous rice to a glossy, sticky finish above the stew. [Steaming]. [Multi-Function]
- Weighing accuracy - Add fresh coconut milk and pandan leaves directly into the mixing bowl as the TM7 weighs every ingredient to the gram. [Weighing]. [Built-in Scale]
Ingredients
- glutinous rice
- water
- ground turmeric
- dried tamarind pieces
- salt
- pandan leaves
- fresh coconut milk
- salt
- sugar
- coriander seeds