Pulut Inti
It is very similar to Kaya Kuih (Pulut Tatal), but the glutinous rice of Pulut Inti requires a more grainy texture, and the kaya is turned into shredded coconut topping.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Glutinous Rice
- 50 ml Water
- 50 ml Thick Coconut Milk
- A Pinch of Salt
- 1 pc Pandan Leaf
- 20 pcs Butterfly Pea Flowers
- Banana Leaves
- 80 g Fresh Shredded Coconut
- 40 g Palm Sugar
- 20 ml Water
- A Pinch of Salt
- 1 pc Pandan Leaf
Instructions
- 1
Add palm sugar and water, then boil until it melts. Generally, there are impurities in the palm sugar, it is recommended to filter after melting.
- 2
Then add shredded coconut and a pinch of salt to enhance the flavor, then sauté until fragrant and water evaporated.
- 3
Wash the glutinous rice, add butterfly pea flowers, pandan leaf, and water.
- 4
After the water has boiled, put in the glutinous rice steam with medium heat for 15 minutes. Open the lid, add coconut milk and a pinch of salt, stir well, and steam with medium heat for another 15 minutes.
- 5
After steaming, take it out and stir well, let it cool for later use.
- 6
Wrap the blue sticky rice and shredded coconut topping into the banana leaves, and enjoy it.