Pulut Inti is a dessert made of coconut milk steamed glutinous rice with sweet coconut topping. It is commonly wrapped with banana leaves with some coconut filling showing on the top. You may add some blue pea flower juice to part of the steamed rice to make it more attractive.

Check out our Nyonya kuih recipe collection.

How do you store pulut inti?

Pulut inti is best served fresh as it contains coconut and must be consumed after the banana leaves are open. However, if you can’t finish you can keep them wrapped inside the refrigerator and consume within 1-2 days.

CHINESE VERSION: 椰糖椰丝糯米饭 Pulut Inti

Sweet Coconut Pulut Inti
 

Pulut Inti (Steamed Glutinous Rice with Gula Melaka Coconut Topping) | MyKitchen101en

Yields: 15 pieces

Ingredients:

Ingredients for steamed glutinous rice: (Yields: 890 g)

  • 450 g glutinous rice (soak for at least 4 hours)
  • 135 g (½ cup + 1 tbsp) thick coconut milk
  • 125 g (½ cup + 1 tsp) plain water
  • 1 tsp fine salt
  • 3 pcs pandan leaves
  • 4 tsps thick bunga telang juice (blue pea flower juice) (optional)

Ingredients for gula Melaka coconut topping: (Yields: 280 g)

  • 110 g gula Melaka (coconut palm sugar)
  • 25 g dark brown sugar
  • 80 g hot water
  • 2 pcs pandan leaves
  • 160 g fresh shredded coconut
  • slaked cornstarch (1 ½ tsps cornstarch + 1 tbsp water)

Instructions:

For steamed glutinous rice:

1 Drain soaked glutinous rice. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)

Sweet Coconut Pulut Inti
 

2 Put pandan leaves in baking pan, add in drained glutinous rice, spread evenly with spatula. Add plain water and salt to thick coconut milk, mix well, then add to glutinous rice.

Sweet Coconut Pulut Inti

3 Steam glutinous rice over medium heat for 30 minutes. After steaming for 15 minutes, fluff the glutinous rice with chopsticks, then continue steaming for another 15 minutes.

Sweet Coconut Pulut Inti
 

4 After steaming for 30 minutes, discard pandan leaves. Add thick bunga telang juice to part of the rice, steam for another 5 minutes. (Reminder: Skip this step if omitting bunga telang juice.)

Sweet Coconut Pulut Inti

5 Set aside the steamed glutinous rice to cool (slightly cover to prevent it from drying).

Sweet Coconut Pulut Inti

For gula Melaka coconut topping:

1 Combine coconut palm sugar, dark brown sugar, hot water and pandan leaves in a saucepan, cook over medium heat until sugar fully dissolved.

Sweet Coconut Pulut Inti

2 Strain sugar syrup through a sieve into non-stick cooking pan, add in slaked cornstarch, mix well. Add in shredded coconut, mix until combined.

Sweet Coconut Pulut Inti

3 Cook over medium heat until the liquid has dried up. Set aside to cool.

Sweet Coconut Pulut Inti

Assembling Pulut Inti:

1 Prepare 15 pieces (size: 5 1/2″ x 7″) rectangle banana leaves. Blanch in hot boiling water until softened. Wash with dish washing net, then dry with kitchen towels.

Sweet Coconut Pulut Inti

2 Put about 59 g of steamed glutinous rice in the middle of the banana leaf, top with 1 tbsp of coconut topping, then wrap with banana leaf.

Sweet Coconut Pulut Inti

Sweet Coconut Pulut Inti

Pulut Inti (Steamed Glutinous Rice With Gula Melaka Coconut Topping)

Pulut Inti is a dessert made of coconut milk steamed glutinous rice with sweet coconut topping. It is commonly wrapped with banana leaf with some coconut filling showing on the top.
5 from 2 votes

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Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert, Kuih
Cuisine Southeast Asia
Servings 15 pieces
Calories 172 kcal

Ingredients
 
 

For steamed glutinous rice: (Yields: 890 g)

  • 450 g glutinous rice soak for at least 4 hours
  • 135 g thick coconut milk ½ cup + 1 tbsp
  • 125 g plain water ½ cup + 1 tsp
  • 1 tsp fine salt
  • 3 pcs pandan leaves
  • 4 tsps thick blue pea / bunga telang juice optional

For gula Melaka coconut topping: (Yields: 280 g)

  • 110 g gula Melaka coconut palm sugar
  • 25 g dark brown sugar
  • 80 g hot water
  • 2 pcs pandan leaves
  • 160 g fresh shredded coconut
  • slaked cornstarch 1½ tsps cornstarch + 1 tbsp water

Instructions
 

For steamed glutinous rice:

  • Drain soaked glutinous rice.
    Sweet Coconut Pulut Inti
  • Put pandan leaves in baking pan, add in drained glutinous rice, spread evenly with spatula. Add plain water and salt to thick coconut milk, mix well, then add to glutinous rice.
    Sweet Coconut Pulut Inti
  • Steam glutinous rice over medium heat for 30 minutes. After steaming for 15 minutes, fluff the glutinous rice with chopsticks, then continue steaming for another 15 minutes.
    Sweet Coconut Pulut Inti
  • After steaming for 30 minutes, discard pandan leaves. Add thick bunga telang juice to part of the rice, steam for another 5 minutes. (Reminder: Skip this step if omitting bunga telang juice.) Set aside the steamed glutinous rice to cool (slightly cover to prevent it from drying).
    Sweet Coconut Pulut Inti

For gula Melaka coconut topping:

  • Combine coconut palm sugar, dark brown sugar, hot water and pandan leaves in a saucepan, cook over medium heat until sugar fully dissolved.
    Sweet Coconut Pulut Inti
  • Strain sugar syrup through a sieve into non-stick cooking pan, add in slaked cornstarch, mix well. Add in shredded coconut, mix until combined.
    Sweet Coconut Pulut Inti
  • Cook over medium heat until the liquid has dried up. Set aside to cool.
    Sweet Coconut Pulut Inti

Assembling Pulut Inti:

  • Prepare 15 pieces (size: 5 1/2″ x 7″) rectangle banana leaves. Blanch in hot boiling water until softened. Wash with dish washing net, then dry with kitchen towels.
    Sweet Coconut Pulut Inti
  • Put about 59 g of steamed glutinous rice in the middle of banana leaf, top with 1 tbsp of coconut topping, then wrap with banana leaf.
    Sweet Coconut Pulut Inti

Video

Notes

This recipe yields 15 pieces. 
The nutritional value for reference is for 1 piece. 
The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.

Nutrition (per serving)

Calories: 172kcalCarbohydrates: 35gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 163mgPotassium: 59mgFiber: 1gSugar: 10gVitamin C: 0.3mgCalcium: 15mgIron: 1mg
Keyword pulut inti, pulut inti recipe, resepi pulut inti
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