Malaysian Pulut Inti (Printable Version)
Sweet coconut topping over tender glutinous rice, wrapped in banana leaves for an authentic Malaysian treat.
# Ingredient List:
→ 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)
→ Coconut Topping
05 - 1 cup grated fresh coconut (white part only)
06 - 1/2 cup palm sugar, chopped
07 - 1/4 cup water
08 - 1/4 teaspoon salt
09 - 1 pandan leaf, knotted (optional)
→ Wrapping
10 - Banana leaves, cut into 8 squares (about 6 x 6 inches), softened in hot water
# Directions:
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 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 about 2 tablespoons of glutinous rice 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.
# Expert Tips:
01 -
- The combination of chewy glutinous rice and fragrant sweet coconut creates the most satisfying texture contrast
- Wrapping them in banana leaves makes your kitchen smell incredible and adds an authentic touch
02 -
- Dont skip soaking the rice; it needs those hours to hydrate properly or the texture will be unpleasantly hard
- The coconut topping should be moist but not wet; any excess liquid will make the banana leaf soggy
03 -
- Soften banana leaves by passing them quickly over an open flame or dipping in hot water
- Avoid overfilling the packets; the rice will expand slightly as it cools