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Pulut Inti (Glutinous Rice with Coconut Topping)


Glutinous Rice with Coconut Topping - a kind of 'dry' rice pudding made from glutinous rice & coconut milk. It is cooked by steaming. The dessert rice is topped with fresh grated coconut sweetened with palm sugar. It is traditionally wrapped in banana leaves folded into a pyramid shape.

Recipe for Pulut Inti (Glutinous Rice with Coconut Topping)
Ingredients for Pulut Inti:
  • 2 cups glutinous rice 
  • 1 tsp salt
  • 1 can coconut milk
  • 2 pandan leaves 
  • Banana leaves, cut into 4x6 inch - blanched in hot water to soften for folding, lightly greased (optional)
Ingredients for Coconut Filling:
  • 2 cups fresh grated coconut, white part only
  • ½ cup gula Melaka (palm sugar)
  • 1 tbsp sugar
  • 2-3 tbsp water
To Prepare:
  1. Measure and set aside 10 fl oz coconut milk (this is the 'thick' coconut milk)
  2. Measure 5 fl oz water and add to this 5 fl oz coconut milk (this is the 'thin' coconut milk)
  3. Mix glutinous rice with thin coconut milk and salt
  4. Put into a small greased metal container
  5. Steam for 20 mins till all the liquid is absorbed
  6. Stir in thick coconut milk, mix well and steam another 5 mins
To Prepare Filling:
  1. In a saucepan over med heat, add gula Melaka, sugar and water, stir to dissolve
  2. Add fresh grated coconut and pandan leaves
  3. Cook over low heat, stirring continuously till coconut filling is quite dry
  4. Discard pandan leaves, if using
  5. Place a big spoonful of the steamed glutinous rice rice in the middle of the banana leaf square
  6. Top with a generous dollop of coconut filling
  7. Fold banana leaf into a neat pyramid shape
  8. Serve warm or at room temperature
Note: Do not refrigerate or the rice will harden!

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1 comment :

Chief Cook said...

Fresh banana leaves are traditionally used to package the dessert and are usually served on banana leaves. If banana leaves are unavailable, serve in a dessert bowl or plate: Spoon a portion of glutinous rice and top with coconut filling.

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