Pulut Inti

 

Pulut inti or steamed glutinious rice top with sweet coconut filling is one of Malaysian favourite. Usually, found neatly packed with banana leaves and the topping peeping out. Most kuih or snack stalls have this delicious pulut inti in their menu. This simple local delicacy is a favourite for many and indeed satisfying dish as it's own. 

Instead of using gula melaka, i opted for Indian jaggery which have a beautiful caramel flavour and deep dark colur. I steam them on individual mould and top with delicious sweet coconut topping for our Sunday breakfast.

Ingredients

350g glutinious rice, wash & soak for 4 hrs

200ml coconut milk

3 pandan leaves,knotted

1/2 tsp salt

1 banana leaf, cut into square

Coconut Filling

1 cup freshly grated coconut

100ml water

3/4 cup palm sugar

1/4 tsp salt

2 pandan leaves, knotted

Methods

Mix coconut milk with salt and keep aside.

Lay the banana leaf in a 8"inch baking square pan. Drain the glutinious rice and place on the prepared baking tin with pandan leaves. Steam for 20 minutes. Remove from steamer and add the coconut milk mixture. Give a good stir and steam again for 15 minutes. Remove from steamer.

For Coconut Filling

In a pan, add palm sugar, pandan leaves,white sugar and water. Boil for 10 minutes. 

Once the mixture started to thickened add grated coconut and salt. Stir and cook on low heat for 3-4 minutes. Transfer to a plate.

Serve the steamed glutinious rice top with coconut filling.