Pulut Inti

I had made this 'kuih' some time back but at that time it was just a 'touch and go' and was still new into cooking. Surprisingly even then, I seemed to have the knack to cook pretty well even though it was a first attempt.

So, I decided to make this traditional dessert for my sister in-law's Open House and it was a HIT!!! A big hit! Finished within seconds. :)

So, here's the recipe.

Ingredient A:-

• 300g glutinous rice
• 300ml water
• 1/2 tsp salt
• 3 pandan leaves
• 80ml thick coconut milk
• banana leaves

Ingredient B:-

• 160g palm sugar (gula melaka)
• 3-4 tbsps water
• 3 pandan leaves
• 200g white grated coconut
• 1 tbsp plain flour

1. From Ingredient A, rinse glutinous rice and drain. Mix glutinous rice and salt. Soak for 30 mins.
2. Add pandan leaves to rice mixture and steam for 15 mins or until the rice is half cooked.
3. Add the coconut milk into the rice mixture and mix well and continue to steam until rice is cooked through.
4. Leave rice to cool.
5. Meanwhile, using Ingredient B, mix the water with palm sugar and  pandan leaves and heat through until palm sugar well mixed.
6. Add grated coconut and plain flour and stir well until mixture becomes thick. Stir during cooking.
7. Put 1 portion of glutinous rice in the centre of each banana leaf and top with coconut mixture.
8. Fold up bothe the ends of banana leaf and serve.

This recipe makes approximately 20 'Pulut Inti', depending on how big each portion is. This is the batch I made.

A really traditionally yummy recipe.