Wednesday, August 4, 2010

Pulut Inti-Glutinous Rice With Sweet Coconut


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

Ingredients

Coconut Filling
100 g Palm Sugar, roughly chopped
75 ml Water
1 Pandan Leaf, knotted
100 g Grated Coconut

Glutinous Rice
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

Method

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.

Author

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10 comments:

  1. Angie, how many does this makes? The pictures make me drool :p

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  2. Hey Quinn, I don't have the cookbook with me. Will get back to you soon :)

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  3. This is one of my fav snack! Look very yummy!

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  4. I always love this and now I can try my hand on making pulut inti! I always have the impression that there is a savory component in the coconut filling. Would it benefit with some roasted shrimp paste like Miang Kum

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  5. I wanna go to Rohani Jelani's class but this month they're closed for Ramadhan/puasa, so I guess gotta wait till the reopen. I wanna go for the Kampung Cuisine / Nyonya classes..

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  6. I also went to Bayan Indah in April. Such a fantastic memory for me and my boyfriend. If it is only one place you visit in Malaysia and if you are liking food very much, then Bayan Indah is a total must.

    http://www.bayanindah.com/intro.htm

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  7. Just want to tell you what a BEAUTIFUL post this is! I love coconut rice and sweetened with palm sugar, just fantastic and gorgeous! Congrats!

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  8. Oh man...I love this blog. You have so much great food on here. I feel vicariously gluttonous right now... :D

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  9. Hi Angie, would you care to submit this for Merdeka Open House 2010? It's ermm quite apt for this year's theme... just that this is in tribute to Rohani Jelani. All you need to do is just add in the line that you're submitting this for the event. Drop me a mail if you wish to so that I can add this in the round up. Thanks.

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