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)
