Pulut Inti: Glutinous Rice with Sweet Coconut

(Updated Version)

When it comes to cooking, do you really need every ingredient listed in a recipe? Not necessarily. If you’re the type who follows recipes to the letter, you might feel compelled to gather every single ingredient. But if you’re like Ms. Nava, you’ll consider what you already have and adapt the recipe accordingly (MALAY DESSERTS MADE SIMPLE).

 

Making do with what you have often involves a bit of creative thinking and improvisation. Take, for example, making pulut inti. Traditionally, it requires banana leaves, but if you’re missing them, why not adapt? I did just that using my Pyrex dish to craft a delicious serving of Pulut Inti. See? You don’t need everything to be perfect to be a food hero (KUIH SAGO KUKUS).

What is Pulut Inti, you ask? It’s a Malaysian delicacy of glutinous rice paired with sweet coconut, a cherished treat that’s a staple among our local kuih-muih. It’s a sweet symbol of Malaysia’s culinary heritage.

Oh, before I forget, have you tried Tapai? It’s fermented glutinous rice, also known as tape. This traditional delicacy undergoes fermentation, where yeast and bacteria convert some of the sugars into alcohol. It’s a unique treat with a distinctive twist. Aha, alcohol!

Pandan leaves can also serve as natural interior décor - watch the video attached for inspiration.

 

Ingredients

For the glutinous rice

1 1/2 cups white glutinous rice (soaked overnight and drained)

1 cup coconut milk

A few pandan leaves

A pinch of salt

For the Inti (sweet coconut)

1 cup fresh grated coconut

Crushed palm sugar (gula Melaka) to taste

White sugar (optional)

 

Instructions

For the glutinous rice 

Blend coconut milk with pandan leaves. 

Strain to remove the leaves and keep the coconut-pandan mixture aside.

Mix glutinous rice with salt and press it into a steaming tray. 

Steam until the rice is about 3/4 cooked.

Carefully lift the tray from the steaming pot and stir in the coconut-pandan mixture. 

Steam for an additional 5 minutes or until fully cooked.

For the Inti

Pan-fry the grated coconut with palm sugar until smooth and slightly crispy.

Putting Together 

Once the rice is cooked, either press the inti on top and cut into squares, or roll the pulut and shape it with a bit of inti on top.

(Note: Be cautious of the heat to avoid burning your hands.)