INTRODUCTION

Most kuihs have the same recipe, it is a mix and match between “dough” and “fillings” and in fact, I only took a few photos of preparation as some recipes are overlapping.

I took my glutinous rice portion from this recipe: Coconut Pandanus Custard Glutinous Rice Cake – Kueh Salat or Kueh Seri Muka （香兰椰香糯米蒸糕）

And the coconut fillings from this post : Getuk Ubi (木薯椰丝糕）

Combining the two become this unique kuih..- Kuih Inti Pulut.

Pulut means glutinous rice and inti means filling. So it literally translated as glutinous rice filling. What puzzled me is why it was called as such. Usually fillings are completely wrapped by dough be it rice or flour. But for this kuih, the shredded coconut sits on top of the glutinous rice.. Well, that is not important at all, it is just another presentation of this delicious kuih.

Imagine that the filling was wrapped by the glutinous rice and wrapped again by a banana leaves using the tubular shape, is it not becoming pulut panggang as in this post: Grilled Glutinous Rice Package–Pulut Panggang ( 糯米虾米卷）? (note that some pulut panggang used shredded coconut as the filling as opposed to shrimp floss)

As per Wikipedia:  Pulut inti – wrapped in banana leaf in the shape of a pyramid, this kuih consists of glutinous rice with a covering of grated coconut candied with palm sugar.

WHAT IS REQUIRED

Servings :12-15 Inti pulut depending on size

For glutinous rice portion

• 200 grams of glutinous rice (washed)
• 20 blue peas flowers (optional)
• 100 ml of package coconut milk
• 100 ml of water
• 5-6 pandanus leaves cut into smaller pieces
• Pinches of salt to taste

Shredded coconuts

• 200 grams of freshly grated coconut
• 60 grams of palm sugar
• 10 grams of castor sugar
• 30 grams of water
• 4 pieces of pandan leaves, bundled
• 1 tablespoons of corn flour (in 2 tablespoon of water) – (optional)

Others

• 12-15 pieces of banana leaves with the dimension of about 10 cm x 15 cm

STEPS OF PREPARATION

• Wash the glutinous rice and put in the rice cooker pot. Pound the blue pea flower (bunga telang), and add the 100 ml of fresh water to the pounded blue pea flower. Sift the blue colour water into the rice cooker pot. Add in the 100 ml of thick coconut milk and pinches of salt.

• Add in the pandanus leaves. Stir until well mix and cook in the rice cooker using the “sticky rice” or “glutinous” rice function. If your rice cooker do not have this function, just cook it like white rice. However, you may need to cook for another cycle or until the desired texture. If water dries up too quickly, just add additional water. Let it cool and set aside.

• Put the white sugar, palm sugar, water and pandan leaves in a pan, bring to boil and ensure all the sugars are melted. Add in the corn starch solution, stir until well combined. Add the shredded coconut and stir until well mixed. Off the heat. Note that the shredded coconut cannot be too watery. If too watery, you have to cook until it is drier. Constant stirring is required. (Note that corn starch enhances binding but it is optional)

• In order to soften the leaves, blanch the leaves in hot water for 3-4 minutes. Take a piece of leave, put about 1-2 tablespoons of glutinous rice on the centre of the leaves, top with 1/2 tablespoon of the shredded coconut, Fold up the longer sides of the leaves, and tuck in the remaining leaves under the bottom. There should be some spaces where the shredded coconut will be exposed on top of the kuih.

CONCLUSION

This is an extremely simple recipe and very easy to prepare. Usually, I do not buy these type of kuihs in the stalls as anything with coconut can turn bad very easily in this hot weather not to mention that these coconuts are exposed to the air. Well, that is my own concern which may not be true at all.. Do try and let me know if this suits your taste buds.. Remember that you can always mix and match the fillings and the dough to come out another kuih.

Hope you like the post today. Cheers and have a nice day.

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