Pulut Inti

Another of my favourite kuih is Pulut Inti.  It brings memories of childhood where these lttle parcels of joy are sold at the wet markets.

 

Pulut Inti (Glutinous Rice with Coconut Topping)

Ingredients:

1 1/2 cups glutinous rice – wash and soaked for at least 4 hours or overnight
1/2 tsp salt
150 ml water coconut milk
1 pandan leaf, tied into a knot

Coconut filling:

120g palm sugar or gula Melaka
4 tbsp water
1 pandan leaf, knotted
1 1/2 cup grated coconut

Banana leaves – 10-12 pieces - cut into 4 x 6 inch, blanched in hot water to soften for folding.

Method :-

Drain the rice in a strainer. Place the rice in a heatproof dish. Mix in the salt and coconut milk to the rice. Add pandan leaf in the rice and steam over high heat till it is cooked for about 20-25 minutes. Check from time to time and stir. Remove from heat.

For the coconut filling,  dissolve sugars in the 4 tbsp of water in a saucepan. Simmer until liquid starts to thicken and become syrupy. Add grated coconut and pandan leaf. Cook till the mixture is soft and dry about 10 to 15 minutes. Most of the liquid should have evaporated. Remove from heat and let it cool.

To assemble, place about 1 1/2 tablespoon cooked glutinous rice on the center of the banana leaf. Flatten it slightly in the middle. Add a generous teaspoon of filling on top of the rice.

Fold both ends of the leaf over the kuih; ensure that the top is slightly open to show a bit of the filling. Tuck both ends under the packet.

Banana leaves are not plentiful in Sydney.  If you cannot find any, just serve on little plates or bowls.