Malaysian Pulut Inti with Sweet Coconut (Printable)
Tender glutinous rice steamed with coconut milk, topped with sweet palm sugar coconut filling, wrapped in banana leaves.
# What You'll Need:
→ For the Glutinous Rice
01 - 1 cup (200 g) glutinous rice, soaked in water for at least 4 hours or overnight
02 - 2/3 cup (160 ml) coconut milk
03 - 1/4 tsp salt
04 - 1–2 drops natural blue pea flower extract (optional, for blue color)
→ For the Coconut Topping (Inti)
05 - 1 cup (80 g) grated fresh coconut (white part only)
06 - 1/2 cup (100 g) palm sugar (gula Melaka), chopped
07 - 1/4 cup (60 ml) water
08 - 1/4 tsp salt
09 - 1 pandan leaf, knotted (optional)
→ For Wrapping (Optional)
10 - Banana leaves, cut into 8 squares (about 6 x 6 inches), softened in hot water
# Steps:
01 - Drain the soaked rice and place in a heatproof bowl. Add coconut milk, salt, and blue pea flower extract if using. Mix well to combine.
02 - Steam the rice over high heat for 30–35 minutes, stirring halfway through for even cooking, until the grains are tender and sticky. Set aside to cool slightly.
03 - In a saucepan, combine palm sugar, water, and pandan leaf. Heat over medium heat until the sugar dissolves completely. Remove the pandan leaf.
04 - Add grated coconut and salt to the sugar syrup. Stir constantly over low heat for 5–8 minutes until the coconut mixture is moist but not watery. Remove from heat and let cool.
05 - Place a portion of glutinous rice (about 2 tbsp) onto a banana leaf square. Flatten slightly, then top with a generous spoonful of the coconut topping. Fold the banana leaf to enclose the filling, leaving the top open for a traditional look. Repeat for remaining portions.
06 - Serve at room temperature or slightly warm. Best enjoyed the same day for optimal texture.
# Expert Advice:
01 -
- The coconut topping achieves this perfect balance between sweet and savory that keeps you reaching for just one more piece
- Steaming the rice in coconut milk transforms each grain into something impossibly tender and fragrant
- Wrapping them in banana leaves makes even an ordinary Tuesday afternoon feel like a festive occasion
02 -
- The soaking time for glutinous rice cannot be rushed, even if you're tempted to cut it down to 2 hours
- When cooking the coconut topping, it transforms from wet to done in seconds, so don't walk away from the stove
- Banana leaves need to be softened in hot water or they'll crack when you try to fold them
03 -
- A bamboo steamer creates the most authentic texture, but any steamer setup will work as long as the water doesn't touch the rice
- The coconut topping should be moist enough to hold together when pressed but dry enough to crumble slightly