Malaysian Pulut Inti (Print Version)
Steamed glutinous rice with sweet coconut topping in banana leaves
# Recipe Ingredients:
→ For the Glutinous Rice
01 - 1 cup (200 g) glutinous rice, soaked in water for at least 4 hours or overnight
02 - 2/3 cup (160 ml) coconut milk
03 - 1/4 tsp salt
04 - 1–2 drops natural blue pea flower extract (optional)
→ For the Coconut Topping
05 - 1 cup (80 g) grated fresh coconut (white part only)
06 - 1/2 cup (100 g) palm sugar, chopped
07 - 1/4 cup (60 ml) water
08 - 1/4 tsp salt
09 - 1 pandan leaf, knotted (optional)
→ For Wrapping
10 - Banana leaves, cut into 8 squares (about 6 x 6 inches), softened in hot water
# Directions:
01 - Drain the soaked glutinous rice and transfer to a heatproof bowl. Pour in coconut milk, add salt, and incorporate blue pea flower extract if using. Mix thoroughly to coat all grains evenly.
02 - Place the rice mixture in a steamer over high heat. Steam for 30–35 minutes, stirring halfway through cooking to ensure even texture. The rice is ready when grains become tender and sticky. Remove from heat and allow to cool slightly.
03 - Combine chopped palm sugar, water, and knotted pandan leaf in a saucepan. Heat over medium temperature, stirring occasionally until the palm sugar completely dissolves into a smooth syrup. Remove and discard the pandan leaf.
04 - Add grated coconut and salt to the palm sugar syrup. Reduce heat to low and stir continuously for 5–8 minutes until the mixture achieves a moist but not watery consistency. The coconut should be evenly coated and glossy. Remove from heat and set aside to cool.
05 - Place approximately 2 tablespoons of steamed glutinous rice onto the center of a softened banana leaf square. Gently flatten into a small disc, then spoon a generous portion of the coconut topping over the surface. Fold the banana leaf around the filling, leaving the top exposed for traditional presentation. Repeat with remaining ingredients.
06 - Serve Pulut Inti at room temperature or slightly warm. The texture is optimal when enjoyed fresh but can be stored for later consumption.
# Expert Advice:
01 -
- The contrast of sticky rice and sweet coconut creates a texture that keeps you reaching for just one more
- Wrapping in banana leaves makes every packet feel like a tiny gift waiting to be opened
- This traditional kuih transports you to Malaysian kitchens with one bite
02 -
- The coconut topping must be cooked until moist but not wet or the banana leaf wrappers will become soggy
- Steaming the rice with coconut milk instead of water makes all the difference in flavor and texture
- Letting both components cool slightly before assembling makes them much easier to handle
03 -
- Soften banana leaves by passing them quickly over an open flame or dipping in hot water until pliable
- Test your palm sugar syrup by dropping a bit into cold water, it should form a soft ball
- The rice can be steamed a day ahead but assemble just before serving for the best texture