Pulut Inti (Glutinous Rice Parcels with Sweet Coconut Topping)

Pulut Inti is one of my favourite Nyonya Kueh. I have been thinking of making Pulut Inti for the last few months or so, but never get round to it. I finally did and it was so yummy! Traditionally, it is wrapped into a small parcel using banana leaf. Nowadays, pulut inti is sold wrapped in plastic cling wrap or may be packed in small plastic containers for convenience. Pulut (glutinous rice) is steamed with coconut milk and salt. Inti (topping) is sweet, grated coconut (white part only) cooked with gula melaka (palm sugar) till thick and slightly dry. Have fun trying this recipe. My daughter did ! Just scoop, place, top and wrap!

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Pulut Inti
(makes 12 parcels)
300gm glutinous rice
1 tsp salt
150ml coconut milk
1 pandan leaf, tied into a knot
coconut filling
banana leaves for wrapping

Method :

1. Wash rice in several changes of water until water runs clear. Cover with clean water and leave to soak overnight.
2. The following day, rinse rice, strain and put into a shallow cake pan. Stir salt and coconut milk together and pour over rice together with the pandan leaf. Steam over high heat for about 15 minutes, stir, turn and fluff rice and steam for a further 15 minutes until rice is fully cooked. Remove rice and leave to cool.
3. Meanwhile, prepare banana leaves by wiping it clean and blanch in hot boiling water for about 30 seconds to soften leaves for easy wrapping. Wipe dry and cut to 12 small squares about 4cm and 12 rectangels about 10cm x 14cm.
4. Scoop a tablespoon of the cooked rice in the centre of each rectangle leave. Place a teaspoon of the coconut filling on a piece of the small square banana leave and place this on the rice. Fold the leaf on both sides and tuck the ends under. You should just be able to see a little bit of the coconut filling from the top of the parcel. Serve and enjoy!
   

Coconut Filling
80gm palm sugar, roughly chopped
75ml water
1 pandan leaf, tied into a knot
100gm grated coconut

Method:

1. Place palm sugar, water and pandan leaf in a pan. Bring to boil, reduce heat and simmer for about 10-15 minutes until syrup thickens slightly.
2. Add grated coconut and continue to cook over low heat for about 15-20 minutes until most of the syrup has evaporated and mixture is thick and glossy.
3. Remove from heat and cool before using.

(Note : coconut filling can be prepared several days ahead. Simply store it in an airtight container and place it in the fridge until ready to use)