Pulut Inti
Pulut Inti is a Malay snack very popular in Malaysia and Singapore. It is basically coconut-flavoured glutinous rice topped with sweetened freshly grated coconut and wrapped in banana leaf.
I love this snack for its lightly salted rice in combination with its sweet topping! It is also quite easy to make. If you cannot get banana leaves, just serve it in a small bowl instead of wrapping it up, although you loose the fragrance from the banana leaf if done this way! As I find it too tedious to grate my own coconut, I have now used (unsweetened) desiccated coconut to substitute the fresh coconut, and it is not too bad a substitution! Because of this I have increased the amount of water to cook the filling in order to re-hydrate the dry desiccated coconut. Therefore if you are using freshly grated coconut, reduce the 150ml water in the filling ingredients to about half the amount.
Makes approx. 10-12 pieces.
[Ingredients]
300g glutinous rice
200ml coconut cream (thick coconut milk)
100ml water
1 teaspoon salt, or adjust to taste
2-3 pandan leaves, knotted
Banana leaves
Coconut Filling:
100g (heaped 1 cup) desiccated coconut
100g gula melaka (dark palm sugar), or to taste
150ml water
pinch (1/8 teaspoon) salt
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Wash then soak glutinous rice overnight in enough water to cover. Drain.
2. Cut banana leaves into 10 or 12 pieces of roughly 15 x 18cm (6 x 7 inches) rectangles, discard any stiff centre ribs. Blanch the leaves into boiling water for about 5 - 10 seconds to soften. Set aside.
3. Bring water in a steamer to a rapid boil.
4. Mix well the drained rice, coconut cream, water and salt in a 20cm baking tin. Put the knotted pandan leaves on top. Steam for 30 minutes, give the rice a vigorous stir after 15 minutes of steaming. Remove and cool slightly.
5. Coconut Filling: Melt gula melaka in water over medium heat. Add desiccated coconut and salt, cook until no liquid is visible, stirring constantly. Remove and cool slightly.
6. Fluff up the rice with a fork and divide roughly into 10 or 12 portions (about 1 1/2 heaped tablespoons each). Divide the Coconut Filling into 10 or 12 portions (about 1 heaped tablespoon each) also.
7. Place a piece of banana leaf on the beach, veins of leaf parallel to you. Place one portion of rice in the centre of the banana leaf, shape roughly into a rectangle shape. Place one portion of the Coconut Filling on top of the rice. Fold the top of the leaf down half way and fold the bottom up half way. Fold both overhang ends down underneath to form a parcel (see step-by-step images above).
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
I love this snack for its lightly salted rice in combination with its sweet topping! It is also quite easy to make. If you cannot get banana leaves, just serve it in a small bowl instead of wrapping it up, although you loose the fragrance from the banana leaf if done this way! As I find it too tedious to grate my own coconut, I have now used (unsweetened) desiccated coconut to substitute the fresh coconut, and it is not too bad a substitution! Because of this I have increased the amount of water to cook the filling in order to re-hydrate the dry desiccated coconut. Therefore if you are using freshly grated coconut, reduce the 150ml water in the filling ingredients to about half the amount.
Makes approx. 10-12 pieces.
[Ingredients]
300g glutinous rice
200ml coconut cream (thick coconut milk)
100ml water
1 teaspoon salt, or adjust to taste
2-3 pandan leaves, knotted
Banana leaves
Coconut Filling:
100g (heaped 1 cup) desiccated coconut
100g gula melaka (dark palm sugar), or to taste
150ml water
pinch (1/8 teaspoon) salt
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Wash then soak glutinous rice overnight in enough water to cover. Drain.
2. Cut banana leaves into 10 or 12 pieces of roughly 15 x 18cm (6 x 7 inches) rectangles, discard any stiff centre ribs. Blanch the leaves into boiling water for about 5 - 10 seconds to soften. Set aside.
3. Bring water in a steamer to a rapid boil.
4. Mix well the drained rice, coconut cream, water and salt in a 20cm baking tin. Put the knotted pandan leaves on top. Steam for 30 minutes, give the rice a vigorous stir after 15 minutes of steaming. Remove and cool slightly.
5. Coconut Filling: Melt gula melaka in water over medium heat. Add desiccated coconut and salt, cook until no liquid is visible, stirring constantly. Remove and cool slightly.
6. Fluff up the rice with a fork and divide roughly into 10 or 12 portions (about 1 1/2 heaped tablespoons each). Divide the Coconut Filling into 10 or 12 portions (about 1 heaped tablespoon each) also.
7. Place a piece of banana leaf on the beach, veins of leaf parallel to you. Place one portion of rice in the centre of the banana leaf, shape roughly into a rectangle shape. Place one portion of the Coconut Filling on top of the rice. Fold the top of the leaf down half way and fold the bottom up half way. Fold both overhang ends down underneath to form a parcel (see step-by-step images above).
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Kuih-Muih, Teatime Treats
posted by SeaDragon @ 10.11.05
3 Comments:
i love this particular kuih
Your pulut inti look so good. I haven't had these for a while. Will look for some now :)
rokh,
Thanks for dropping by :) Yes, aren't they delicious!
Amber,
Thanks. Can only eat this if I made it, can't seem to buy them here :)
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