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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 a combination of Jawa/Palm and cane sugar.





Pulut Inti~Glutinous Rice With Sweet Coconut

Ingredients

Coconut Filling
100 g Gula Jawa or Palm Sugar, roughly chopped
2 Tbsp Cane Sugar
100 ml Water
2 Pandan Leaf, knotted
150 g Grated Coconut

Glutinous Rice
400 g Glutinous Rice, soaked 2 hours, rinsed & drain well
½ tsp Sea Salt
200 ml Coconut Milk
2 Pandan Leaf, tied into a knot

Banana Leaves for wrapping 12 pcs 14 x 16 cm & 12 pcs 4 x 4 cm (optional)

Method

Coconut Filling: In a medium pan, combine the water gula Jawa or palm sugar, cane sugar, and panda leaves. Bring it to a boil and simmer for about 10 minutes until liquid starts to thicken and become syrupy.

Add the grated coconut and continue to cook over low heat for about 12 to 15 minutes or until the coconut filling is thick and glossy.

Glutinous Rice: Place the soaked rice and Pandan leaves in a baking tin. Steam on high heat for about 20 minutes. Then add in the salt and coconut milk, mix well. Steam the rice again over high heat for about 15 minutes. Remove the rice from the steamer.

Place a heaped Tbsp of cooked rice in the center of each banana leaf and place about 2 tsp of coconut filling on top of the rice or on each little square banana leaf and place on top of the rice. Fold the leaf on both sides and tuck both ends under, to enclose the rice. You should be able to see a little but of coconut filling from the top.

Makes 12 packets of Pulut Inti

Comments

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

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

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

    ReplyDelete
  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

    ReplyDelete
  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..

    ReplyDelete
  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

    ReplyDelete
  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!

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

    ReplyDelete
  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.

    ReplyDelete

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