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
120g palm sugar or gula Melaka
4 tbsp water
1 pandan leaf, knotted
1 1/2 cup grated coconut
1 cup of thick coconut milk
1 tsp salt
1 tbsp sugar
½ tsp cornstarch
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.
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