Kueh Pulut Inti

Pulut inti are usually wrapped in banana leaves and served in individual packets but I’ve decided to make it in an 8 inch baking pan lined with banana leaves instead. I think this method is better for parties and it is much easier to prepare and serve to your guests.

You do not have to spend lots of time cutting and preparing the banana leaves. Then scoop small portions of pulut and coconut inti and wrap each packet individually. Traditionalists may not agree with me on this but I’m just simply suggesting an alternative.

When preparing the coconut inti for this kueh, it’s important to make a slurry of tapioca flour and water and mix with the grated coconut. This is to ensure that the coconut inti will not fall apart easily when cutting and serving.

You can prepare this kueh one day in advance and keep in the fridge. Thaw it to room temperature before serving or if you like it warm, lightly steam the pan in the steamer.

I have adapted two of my recipes – Pulut Inti and Kueh Salat to make this Kueh Pulut Inti.

This is one of a few adaptations from my recipes that I specially created. Give this method a try and let me know in the comment section below. Hope you will like it. Thank you.

Normal Pulut Inti wrapped individually in banana leaf

Pulut Inti prepared in an 8 inch baking pan lined with banana leaves

Cut into bite size to serve your guests

Kueh Pulut Inti

Traditional Pulut Inti serve in a baking pan
Course Snack
Cuisine Peranakan


  • Banana leaves enough to line an 8 inch baking pan


  • 400 g glutinous rice
  • 40-50 dried blue pea flowers soak in 100 ml water
  • 250 ml santan 150 ml thick coconut milk with 100 ml water
  • 1 tsp salt
  • Pandan leaves optional

INTI (Sweetened Grated Coconut)

  • 200 g gula melaka palm sugar
  • 6 pandan leaves
  • 85 ml water
  • 1 tsp salt
  • 500 g fresh grated coconut
  • 1 Tbsp tapioca flour mixed with 50 ml water to make a slurry



  • Wash glutinous rice to remove excess starch and soak for at least 2 hrs
  • Wash about 40-50 dried blue pea flowers and boil in 100 ml of water
  • After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water
  • Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
  • Add 1 tsp salt to thin santan and mix well
  • Drain out the water from the soaked glutinous rice
  • Line an 8 inch baking pan with banana leaves at the bottom and all sides
  • Transfer drained glutinous rice into the pan
  • Arrange some pandan leaves (optional)
  • Pour the thin santan (coconut milk) all over
  • Ensure the rice is thoroughly covered by the thin santan
  • Place the pan of rice in a steamer and steam for 20 mins.
  • Thereafter, remove pandan leaves
  • Fluff up the rice and pour the blue pea flower water extract in patches over it
  • Fluff up the rice again and steam for another 10 mins
  • Remove the pan from the steamer and press the rice flat until it is well compressed
  • Set it aside


  • Cut 200 g gula melaka (palm sugar) block into small pieces
  • Cut 6 pandan leaves and crush them by twisting
  • Add 85 ml water into pan
  • Add the cut gula melaka pieces
  • Stir gula melaka and water over low heat
  • Add 1 tsp salt
  • Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
  • Turn off the heat and remove pandan leaves from pan
  • Add 500 g grated coconut into pan
  • Mix grated coconut with the melted gula melaka over low heat
  • Add tapioca flour slurry, mix everything until well combined and thoroughly cooked
  • Ensure that the grated coconut is completely coated with the melted gula melaka
  • If the inti doesn't hold together well, add more tapioca slurry until it doesn't fall apart


  • Spread the sweetened grated coconut (inti) on the cooked glutinous rice in the pan
  • Press the inti until it is well compressed and evenly throughout


  • You can prepare one day in advance and keep in the fridge
  • Thaw it at room temperature before serving
  • You can also bring it back to the steamer and lightly reheat it for a few minutes
Keyword gula melaka, nyonya kueh, pulut
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