Pulut Inti

Click Here to play the video instructions on YouTube App

In the last issue, we shared with you the Kuih Ketayap (Pandan Coconut Shredded Rolls). Maybe you still have the remaining shredded coconut fillings in your refrigerator. Then, you can use it to make this Pulut Inti (Glutinous Rice with Sweet Coconut Topping). It is very similar to Kaya Kuih (Pulut Tatal), but the glutinous rice of Pulut Inti requires a more grainy texture, and the kaya is turned into shredded coconut topping.

The glutinous rice cooking method shared today is a hacking method. Compared with the traditional glutinous rice cooking method, this method will save a lot of time. Omit the step of soaking glutinous rice, you can save the long waiting time. So, you can just cook it anytime you want to eat it. I can only eat a maximum of two pieces of this kuih, I think there is no point to wait so long and cook for a little portion. And the pastry contains coconut milk is not suitable for long storage. So I think it’s more cost-effective to cook just a few portions with this hacking method.

Shredded Coconut Topping

Refer this video for How to make Shredded Coconut Topping

I like the taste and texture of shredded coconut, so I always cook more and freeze it, so I can just take it out from the fridge next time when I preparing my tea time. Besides the traditional pastries, they can also be used as fillings for steamed buns, bread, or moon cakes. They are all delicious!

I love more sweet coconut topping on Pulut Inti
I love more sweet coconut topping on Pulut Inti 🙂
Pulut Inti 椰丝糯米饭

Pulut Inti

It is very similar to Kaya Kuih (Pulut Tatal), but the glutinous rice of Pulut Inti requires a more grainy texture, and the kaya is turned into shredded coconut topping.

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Course: Dessert
Cuisine: Asian
Keyword: Snack, Traditional
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 portions
Calories: 231kcal

INGREDIENTS

Blue Sticky Rice

  • 100 g Glutinous Rice
  • 50 ml Water
  • 50 ml Thick Coconut Milk
  • A Pinch of Salt
  • 1 pc Pandan Leaf
  • 20 pcs Butterfly Pea Flowers
  • Banana Leaves

Shredded Coconut Topping

  • 80 g Fresh Shredded Coconut
  • 40 g Palm Sugar
  • 20 ml Water
  • A Pinch of Salt
  • 1 pc Pandan Leaf


INSTRUCTIONS

Shredded Coconut Topping

  • Add palm sugar and water, then boil until it melts. Generally, there are impurities in the palm sugar, it is recommended to filter after melting.
  • Then add shredded coconut and a pinch of salt to enhance the flavor, then sauté until fragrant and water evaporated.

Blue Sticky Rice

  • Wash the glutinous rice, add butterfly pea flowers, pandan leaf, and water.
  • After the water has boiled, put in the glutinous rice steam with medium heat for 15 minutes. Open the lid, add coconut milk and a pinch of salt, stir well, and steam with medium heat for another 15 minutes.
  • After steaming, take it out and stir well, let it cool for later use.
  • Wrap the blue sticky rice and shredded coconut topping into the banana leaves, and enjoy it.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1portion | Calories: 231kcal | Carbohydrates: 33.7g | Protein: 2.8g | Fat: 9.9g | Saturated Fat: 8.7g | Sodium: 534mg | Potassium: 543mg | Fiber: 2.4g | Sugar: 11.2g | Calcium: 12mg | Iron: 4mg
Tried this recipe?Mention @my.lovelyrecipes or tag #mylovelyrecipes!

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