Malaysian Pulut Inti (Printable Version)
Steamed glutinous rice with sweet coconut topping wrapped in banana leaves
# What You'll Need:
→ For the Glutinous Rice
01 - 1 cup glutinous rice, soaked in water for at least 4 hours or overnight
02 - 2/3 cup coconut milk
03 - 1/4 teaspoon salt
04 - 1-2 drops natural blue pea flower extract (optional, for blue color)
→ For the Coconut Topping (Inti)
05 - 1 cup grated fresh coconut (white part only)
06 - 1/2 cup palm sugar (gula Melaka), chopped
07 - 1/4 cup water
08 - 1/4 teaspoon salt
09 - 1 pandan leaf, knotted (optional)
→ For Wrapping (Optional)
10 - Banana leaves, cut into 8 squares (about 6 x 6 inches), softened in hot water
# How To Make:
01 - Drain the soaked rice and place in a heatproof bowl. Add coconut milk, salt, and blue pea flower extract if using. Mix well to combine.
02 - Steam the rice over high heat for 30-35 minutes, stirring halfway through for even cooking, until the grains are tender and sticky. Set aside to cool slightly.
03 - In a saucepan, combine palm sugar, water, and pandan leaf. Heat over medium heat until the sugar dissolves completely. Remove the pandan leaf.
04 - Add grated coconut and salt to the sugar syrup. Stir constantly over low heat for 5-8 minutes until the coconut mixture is moist but not watery. Remove from heat and let cool.
05 - Place a portion of glutinous rice (about 2 tablespoons) onto a banana leaf square. Flatten slightly, then top with a generous spoonful of the coconut topping. Fold the banana leaf to enclose the filling, leaving the top open for a traditional look. Repeat for remaining portions.
06 - Serve at room temperature or slightly warm. If banana leaves are unavailable, serve on a small plate or use parchment paper for wrapping.
# Expert Tips:
01 -
- The contrast between sticky rice and sweet coconut creates the perfect bite every time
- Wrapping them in banana leaves makes your kitchen smell like a Malaysian morning market
02 -
- Overcooking the coconut topping makes it dry and crumbly instead of moist and clinging
- Folding the banana leaves takes practice, but imperfect packets still taste incredible
03 -
- Toasting the banana leaf packets briefly in a dry pan wakes up their fragrance before serving
- Leftovers can be refrigerated but taste best after a quick 5 minute steam to soften the rice