Kueh Pulut Inti
Traditional Pulut Inti serve in a baking pan
Ingredients
- Banana leaves enough to line an 8 inch baking pan
BOTTOM LAYER
- 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
Instructions
BOTTOM LAYER
- 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
INTI
- 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
Assembly
- 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
Notes
- 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