Pulut Inti  

 Pulut Inti

[ Glutinous Rice with Coconut Topping ]


  • 2 cups glutinous rice [short grained]
  • 1 tsp salt
  • 1 can coconut milk
  • 2 pandan leaves [Substitute: coconut essence]
  • Banana leaves, cut into 4x6 inch - blanched in hot water to soften for folding, lightly greased [optional]

        INGREDIENTS for Coconut Filling :

  • 2 cups fresh grated coconut, white part only [Substitute: Desiccated coconut]
  • cup gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
  • 1 tbsp sugar
  • 2-3 tbsp water

Cook's Note : Fresh banana leaves are traditionally used to package the dessert and are usually served on banana leaves. If banana leaves are unavailable, serve in a dessert bowl or plate: Spoon a portion of glutinous rice and top with coconut filling.


  for foodies all around the world

       To Prepare :

  • Measure and set aside 10 fl oz coconut milk [this is the 'thick' coconut milk]
  • Measure 5 fl oz water and add to this 5 fl oz coconut milk [this is the 'thin' coconut milk]
  • Mix glutinous rice with thin coconut milk and salt
  • Put into a small greased metal container
  • Steam for 20 mins till all the liquid is absorbed
  • Stir in thick coconut milk, mix well and steam another 5 mins

       To Prepare Filling :

  • In a saucepan over med heat, add gula Melaka [Malaccan sugar], sugar and water, stir to dissolve
  • Add fresh grated coconut [or desiccated coconut] and pandan leaves [or coconut essence]
  • Cook over low heat, stirring continuously till coconut filling is quite dry
  • Discard pandan leaves, if using
  • Place a big spoonful of the steamed glutinous rice rice in the middle of the banana leaf square
  • Top with a generous dollop of coconut filling
  • Fold banana leaf into a neat pyramid shape
  • Serve warm or at room temperature








 Copyright 2003-2013 MalaysianFood.net All rights reserved.                | Links | Advertise | Banners | Terms of Use | Privacy Policy |