Wednesday, October 12, 2011

Pulut Inti/Glutinous Rice with Coconut Sauce - Day 12

This is another version of Pulut Inti , Pulut is glutinous rice and inti means fillings. The rice is steamed with coconut milk and the brown filling is coconut cooked in palm sugar. I tinted some of rice blue with blue pea flower/bunga telang given to me by my friend Lesley. Instead of wrapping it in banana leaves I shape them with the Jelly mould and serve them in a bowl drizzle it with coconut sauce. This is one of Malaysian favorite tea time snacks or as dessert especially if you have guest over.


1 1/2 cups glutinous rice – wash and soaked for at least 4 hours or overnight
1/2 tsp salt
130 ml coconut milk
1 pandan leaf, tied into a knot
8 bunga telang/blue pea flower + 2 tbsp hot water

Coconut filling:

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

Coconut Sauce:

1 cup of thick coconut milk
1 tsp salt
1 tbsp sugar
½ tsp cornstarch

1. Soak the blue pea flower in hot water for 15 minutes. Give it a few squeezes to extract the color. 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.
2. Check from time to time and fluffy it up with a fork. Drizzle in the liquid from the blue pea flower. Remove from heat and mix it lightly. Set it aside to cool down for 5 minutes.
3. 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.
4. To assemble, line the Jelly moulds with aluminum foil. Take about a tablespoon of rice and press it into the mould. Follows by a table spoon of the coconut, rice, coconut and rice again. Make sure it is well compact.
5. Combined all the sauce ingredients in a small saucepan and bring it up to boil and set it aside.
6. Unmold the rice, and drizzle the coconut sauce over it before serving.

Note: If you can't find the bunga telang/blue pea flower you can always use a few drops of blue coloring.

Note: Don’t forget to leave a comment for a better chance to win an Olympus VG-110 camera. Giveaway is open worldwide. Entries close 30 th October 2011.


chopinandmysaucepan said...

This looks beautitful with the layered of sweet coconut in the middle. At last, I know where the blue of this dessert is coming from! :)

izahdaut said...

wahhhh cantik betul pulut dipiramidkan.. eh bukan pyramid tapi bentuk kon kan..

good luck gert!!

ann low said...

This is one of my favourite desserts. Looks so pretty in the cone shape.

Awayofmind Bakery House said...

Love the colour of natural blue!

Eileen@Hundred Eighty Degrees said...

Fantastic and gorgeous!

Anonymous said...

traditional nyonya kueh in modern look... rasa nak ambil, dan makan... drooling again...

My Little Space said...

Another beautiful post, Gert. wishing you all the best.

K.Nor said...

gert, kalau la dapat semangkuk tu.. fuh.. best :) cantik jer pulut inti tu diberi rupa paras baru .. good job :)

hanushi said...

Beautiful kuih that you have made... :)

Lite Home Bake said...

Awesome transformation of this all time favourite!

Jeannie said...

Lovely way of serving pulut inti, I love how versatile these jelly moulds are!

lena said...

i love eating this fact i was thinking to make this one of these days.

mycookinghut said...

This is my favourite kuih! Looks really tempting!

suituapui said...

Oooo...pulut! My favourite! Yummmm!!!

daphne said...

I have to come back to this because it's one that I have been wanting to make for ages!! thanks for sharing.

ninazsyafinaz said...

Good Morning sweet pulut inti ..Im dreaming of you rite now...haiz...(leleh air liur)

Unknown said...

U made it...nice right the pulut inti...

Mel said...

Pulut is one of my favourite. Beautiful done in this way.

DG said...


WendyinKK said...

I love the way u layered the pulut inti. Lovely

terri@adailyobsession said...

oh yum! am not good with kuihs so i love it when people are:D

Belly Good Cooking said...

Nicely layered pulut inti. Well done. :)

Shereen said...

Oh Gert...this must be so delicious.Looking at the nice gooey gula melaka with a drizzle of the coconut milk makes me crave for this dessert.So beautiful and a very original idea.Good job!

Linda said...

This is my favorite kuih! I love it but usually without the blue pea flower, can't find over here. However still love the taste. Yours look so delicious! The original taste! Great!

Anonymous said...

Always a favourite around tea time in Melaka last time. Yummy. Simon

Lynette C said...

I love Pulut Inti (go out of town with whenever I go back to Singapore, lol).

Elin said...

This is beautiful ! Love the layers of blue ,white and brown. Do you find it hard to take it out of the cone jelly mold ? It must be challenging for you to layer them . You did a good job on them :) I am salivating just looking at them . Looking forward to the coming ones :)

Emily said...

This is such a beautiful dessert! The colours, layering and presentation are very attractive.
I must try out this recipe!

Anonymous said...

Very nice presentation! I`m sure it tastes as good as it looks. this use to be my fav

Sonia ~ Nasi Lemak Lover said...

actually i just made this yesterday, my kids love it. Your look nice too.

Miss B @ Everybody Eats Well in Flanders said...

This is one of my fav malay kuihs, I love the way you gave it a new spin by shaping it into a dome, rather than the usual way of wrapping up in banana leaves.

It's simply lovely. :)

bee @EEWIF

ICook4Fun said...

Chopinandmysaucepan, thank you. Yea the blue coloring came from bunga telang.

Izahdaut, thnk you :)

Ann, mine too :)

Ah Tze, thanks.

Eileen, hunny, Kristy, thank you.

K.Nor, you duduk telalu jauh so tak dapat lah share this with you :)

Hanushi, Lite Home Bake, thanks.

Jeannie, yes, can make a lot of things with it :)

ICook4Fun said...

Lena, me too :)

Leemei, thank you.

Suituapui, :)

Daphne, you are welcome.

Nina, ha ha

アンゼエリン, yea.

Mei, DG, thanks.

Wendy, thank you. Good Luck on Saturday :)

Terri, this is actually very easy to make :)

Belly Good Cooking, thanks.

Shereen, yea the twist is the coconuk milk drizzle :)

Linda, I do have the seeds but can't send it to you as you know Australia custom is very strict :)

ICook4Fun said...

Simon, yea kuihs are always good for tea with some teh tarik :)

Lynette, :)

Elin, thank you. I line the mould with aluminium foil first so it is easy to unmold it.

Emily, thank you. Hope you like this.

Justyn, thank you :)

Sonia, thanks.

EEWIF, thank you :)

Nate @ House of Annie said...

Terrific! I wish I had some blue pea flowers to cook with.

Jane Chew said...

this is one of my favourite and i cant resist it when i saw yours. Great job!

Anonymous said...

That blue is just beautiful. Why aren't more foods pale blue?

Anonymous said...


May I know where to get the blue pea flower in United States? I live in Bay Area, CA. Does it sell online or at Chinese Grocery shop?


ICook4Fun said...

JC, I brought the blue pea flower all the way from Malaysia. I do have some seeds and if you want to plant it I can give it to you. Which part of the Bay area are you at? I am at Hayward.