Pulut Inti (Glutinous Rice with Sweet Coconut Topping)

Ingredients

• 1 cup glutinous rice (220g)
• ½ tsp salt
• 7/8 cup coconut milk (210ml)
• 1 pandan leaf (cut into 5-inch lengths)
• 1 large banana leaf to line steaming rack
• 8 pieces banana leaves (7-inch x 6-inch)

Sweet Coconut Topping

• ¼ cup water (60ml)
• ¼ cup gula melaka / palm sugar (50g)
• 1 pandan leaf (cut into 5-inch lengths)
• 1 cup grated coconut (white part only) (100g)
• 1 tbsp butter (14g)
• 1 tsp corn starch mix with 2 tbsp water

Instructions

1. Wash and drain glutinous rice 4 to 5 times until water runs clear. Cover glutinous rice with water and allow it to soak overnight or at least 4 hours.
2. Line a steaming rack with banana leaf. Make sure it is large enough to cover the base and also slightly up the sides of rack. Place pandan leaves on top.
3. Drain glutinous rice. Mix in salt and transfer to steaming rack. Pour ¾ cup coconut milk onto rice. Cover and steam over medium heat for 20 minutes.
4. Remove lid and fluff glutinous rice with fork. Sprinkle the 2 remaining tablespoons of coconut milk onto rice. Cover and steam for another 5 minutes.
   

Sweet Coconut Topping

1. Combine water, gula melaka, and pandan leaf in a small pan over medium heat. When gula melaka has melted, add grated coconut and butter. Cook for about 4 to 5 minutes. Stir in cornstarch mixture and cook for another minute. Remove pandan leaf and allow it to cool.
   

Putting it together

1. When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf. Top with a tablespoon of sweet coconut topping.
2. Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end. Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end. Fold both ends under to form a pyramid shape package.
   
3. Serve warm or at room temperature.

https://www.rotinrice.com/pulut-inti-glutinous-rice-with-sweet-coconut-topping/