The glutinous rice kueh (a Malay word for bite-sized snacks or desserts) with a sweet coconut topping is the ultimate Peranakan sweet treat. ESTHER SIM, founder and director of Cooking Art in Singapore, shows how easy it is to make pulut inti.
Makes 20-30 pieces.
INGREDIENTS
300g glutinous rice, washed and soaked for 30min
2 pandan leaves, knotted
100ml coconut milk
250ml water
½ tsp salt
360g palm sugar (gula melaka), roughly chopped
600g grated coconut
30 banana leaves, cut into 9cm by 16cm pieces and steamed for 5min
*All ingredients are available at major supermarkets in Singapore.
https://www.herworld.com/solutions/recipe-pulut-inti/
A Photo-illustrated recipe: Pulut Inti
Recipe: Pulut Inti
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This recipe makes 20 to 30 pieces of Pulut Inti.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 1
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Place the glutinous rice and pandan leaves on a muslin cloth and steam for 10 minutes.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 2
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Remove from heat and mix in the coconut milk, 100ml water and salt. Set aside for 10 minutes, then steam it for 20 minutes until the rice is soft.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 3
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To make the coconut topping for the pulut inti, mix 150ml water and palm sugar in a pot and bring the mixture to a boil. Add the grated coconut and stir-fry for 15 minutes over medium heat, until the mixture turns glossy.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 4
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Place a mound of rice on the matte side of the banana leaf.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 5
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Top with 1 tablespoon coconut topping, lightly pressing it down with a spoon.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 6
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Fold in the sides of the banana leaf to enclose the glutinous rice and coconut topping.
Coordination: Azlinda Said, Photogr
Recipe: Pulut Inti Step 7
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The final step: tuck in the ends of the banana leaf to make a triangular mound.
Coordination: Azlinda Said, Photogr