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Pulut Inti – Sticky Rice with Coconut Palm Sugar Topping
Pulut inti is a kuih from northern and eastern Malaysia. Pulut means sticky rice, and inti is the filling of grated coconut that you cook down in gula melaka until it turns dark and glossy and sticky. You steam the rice with coconut milk and salt, so it gives a lightly salty counterpoint to the sweet inti. Folded in a banana leaf, you take it along on a picnic or eat it in the afternoon with coffee.
Pulut Inti – Sticky Rice with Coconut Palm Sugar Topping
Laura Chen
6
4 hours 20 minutes
35 minutes
410
Malaysian
Dessert
Pulut inti is a Malaysian kuih of sticky rice steamed in coconut milk and topped with inti, fresh coconut cooked down in palm sugar. You serve it as a small pyramid in a banana leaf. Unlike num kom or klepon, where the filling is inside the dough, the coconut and palm sugar mixture here sits openly on top of the rice grains.
Ingredients
For the rice:
- 300 g sticky rice
- 200 ml coconut milk
- 1/2 tsp salt
- 1 pandan leaf, knotted
For the inti:
- 150 g freshly grated coconut
- 120 g gula melaka (Malaysian palm sugar), chopped
- 60 ml water
- 1 pandan leaf, knotted
- 1 pinch of salt
For serving:
- 6 pieces banana leaf (20 x 20 cm each)
Instructions
- Soak the sticky rice in cold water for at least 4 hours and drain it.
- Line a steamer basket with a cloth, spread the rice on it, add the pandan leaf and steam for 20 minutes, until the grains are translucent.
- Warm the coconut milk with the salt until the salt dissolves. Put the rice in a bowl, pour the coconut milk over it and stir. Let it sit for 5 minutes, then steam it for another 10 minutes, until it has absorbed the coconut milk.
- For the inti, dissolve the gula melaka with the water, pandan leaf and salt in a pot over medium heat. Add the coconut and cook, stirring, for 8 to 10 minutes, until the mixture is dark brown and sticky but still shines moist.
- Soften the banana leaves over steam or a flame. Put 2 heaping tbsp of rice on each leaf and press it flat.
- Put 1 tbsp of inti on top, fold the leaf into a pyramid or a packet and pin it with a toothpick.
- Serve the pulut inti warm or at room temperature.
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