Pulut Inti

Pulut Inti

INGREDIENTS 

For the sweetened grated coconut (inti)

120 g gula melaka palm sugar

50 ml water

1/2 tsp salt

300g fresh grated coconut

 

For the glutinous rice (pulut)

400g glutinous rice

40-50 blue pea flowers or bunga telang (soak in 100 ml water)

250 ml santan 150 ml thick coconut milk with 100 ml water

1 tsp salt

Pandan leaves optional

 

DIRECTIONS

For the inti:

Cut 120 g gula melaka (palm sugar) block into small pieces

Cut 6 pandan leaves and crush them by twisting

Add 50 ml water into pan.

Add the cut gula melaka pieces

Stir gula melaka and water over low heat

Add 1/2 tsp salt

Add crushed pandan leaves to pan and continue stirring until the gula melaka melts.

Turn off the heat and remove pandan leaves from pan

Add 300 g grated coconut into pan
Mix grated coconut with the melted gula melaka over low heat

Cook thoroughly until all the grated coconut is coated with the melted gula melaka

 

For the pulut:

Wash glutinous rice to remove excess starch and soak for at least 2 hrs

Wash about 40-50 dried flowers and boil in 100 ml of water

After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water

Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan

Add 1 tsp salt to thin santan and mix well

Drain out the water from the soaked glutinous rice

Lightly spray a 24 cm round pan with oil

Transfer drained glutinous rice into pan

Arrange some pandan leaves (optional)

Pour the thin santan (coconut milk) all over

Ensure the rice is thoroughly covered by the thin santan

Place pan of rice in a steamer and steam for 20 mins. Thereafter, remove pandan leaves.

Fluff up the rice and pour blue pea flower water (in patches) over it.

Fluff up the rice again and steam for another 10 mins.

Remove pan from steamer. Set it aside

 

To assemble the pulut inti:

Soften banana leaf over steaming water

Cut banana leaves to about 30cm x 20cm size

Place a heaped tablespoon of pulut on the banana leaf

Place a heaped teaspoon of sweetened grated coconut on top of the pulut

Fold the banana leaf to enclose the pulot, leaving a bit of the grated coconut exposed

                                                                                                                                                                                                                          (Source: Shiokman Eddie)

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