From The Straits Times    |

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.