I made these when Zue came to visit me last week. She did most of the wrapping. Aren’t they cute? Pulut inti is steamed glutinous rice topped with grated coconut flesh cooked in palm sugar and then wrapped in banana leaf to resemble a square pyramid. It is a Nyonya and Malay traditional kuih (cakes) normally eaten at breakfast, tea time and as dessert. This popular kuih can be found at the food stalls, or sold at the road side stall in Malaysia.
1 1/2 cups glutinous rice – wash and soaked for at least 4 hours or overnight
1/2 tsp salt
150 ml coconut milk
1 pandan leaf, tied into a knot
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.
1. 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.
2. For the coconut filling, in a heavy saucepan dissolve sugars in the 4 tbsp of water. 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.
3. 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.
4. 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. When all the mixture is used up, serve on a plate. Enjoy with a cup of hot tea!