These packets of Pulut Inti or Glutinous Rice With Sweet Coconut is one of my favorite Malaysian snacks. They are great snacks to be enjoyed over an afternoon tea or as a dessert, especially after a spicy meal. The steamed glutinous rice is infused with coconut milk and served with grated coconut that’s been cooked with palm sugar. This snack/dessert recipe was adapted from the Malaysian Cakes And Desserts cookbook by Rohani Jelani. Rohani is one of the best cooks in Malaysia and is well known for conducting sell-out unique cooking classes. So, if you plan to visit Kuala Lumpur, Malaysia, you may want to check out her new “culinary retreat” Bayan Indah. A beautiful Malaysian House retreat that also offers guests’ options to learn to cook great Malaysian and other Asian cuisines at the same time, a nice combination I think. Check it out!
Recipe adapted from Malaysian Cakes And Desserts By Rohani Jelani
Pulut Inti-Glutinous Rice With Sweet Coconut
100 g Palm Sugar, roughly chopped
75 ml Water
1 Pandan Leaf, knotted
100 g Grated Coconut
300 g Glutinous Rice, soaked overnight
½ tsp Sea Salt
150 ml Coconut Milk
1 Pandan Leaf, tied into a knot
Banana Leaves for wrapping
Coconut Filling: In a medium pan, combine the palm sugar and water. Bring it to a boil and simmer for about 10 minutes until liquid starts to thicken and become syrupy.
Add the pandan leaf and grated coconut and continue to cook over low heat for about 10 to 15 minutes or until the coconut filling is thick and glossy.
Glutinous Rice: Rinse and strain the rice and place them onto a shallow baking tin or a heatproof dish. Stir in the salt and coconut milk together and pour over the rice and bury a pandan leaf. Steam the rice over high heat for about 30 minutes, fluffing the rice up with a fork halfway through. Remove the rice from the steamer.
Soften the banana leaves by dipping them very briefly in hot water. Wipe the banana leaves well and then cut into 12 small squares 4 x 4 cm (1 ½ x 1 ½ inches) and 12 rectangles 10 x 14 cm (4 x 5 1/2inches).
Place a Tbsp of cooked rice in the center of each rectangle and place a generous tsp of coconut filling on each little square banana leaf and place on top of the rice. Fold the leaf on either side and tuck both ends under, to enclose the rice. You should be able to see a little but of coconut filling from the top.