Pulut Inti

by - May 22, 2019




Taking a break from Sourdough baking to make some Malaysian Nyonya Desserts for our Friday cell group. This is one of the Nyonya Kuihs that I often ate as a child.  I never thought I would want to make this kuih til lately when we found we have an abundant supply of butterfly pea flowers and had to figure out a way to consume it besides just making tea.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pulut Inti Recipe

Yields:  20 

INGREDIENTS:

Butterfly Pea Rice:
300g glutinous rice (sticky rice)
40 butterfly pea flowers
500ml boiling water
130g fresh coconut milk
1/4 tsp sea salt or to taste
2 pandan leaves, cut into 3" or  4" long

Pandan Rice:
300g glutinous rice (sticky rice)
500ml water
3 tbsp homemade concentrated pandan juice, please click here for recipe
110g/ml fresh coconut milk
1/4 tsp sea salt or to taste
2 pandan leaves, cut into 3" or  4" long

Coconut Topping:
230g grated coconut, white part only
100g gula melaka
150g water
1/4 tsp sea salt or to taste
1 tbsp corn starch, mix with 1 tbsp water
4 pandan leaves, cut into 3" or 4" long

Banana Leaves:
20 pcs - 15cm X 20cm (6" X 8")


METHOD:

Butterfly Pea Flowers Rice:
  1. Soak the Butterfly Pea Flowers in boiling water for about 15 to 20 minutes.  Sieve and extract the water.
  2. Wash and drain the glutinous rice.  
  3. In a big bowl, soak the glutinous rice in the Butterfly Pea Flower water.  Stir well and leave it soak overnight or at least 4 hours.
Pandan Rice:
  1. Wash and drain the glutinous rice. 
  2. Soak the glutinous rice with water. Stir well and leave it soak overnight or at least 4 hours.
To steam rice:
  1. The next day, drain both soaked rice separately.
  2. Prepare the steamer. 
  3. Line the 2 steaming trays with banana leave and lightly grease with oil.
  4. Place both rice into the lined steaming trays individually. 
  5. Add pandan juice into the plain soaked rice and mix well.
  6. Tuck in or place the pandan leaves in the rice.
  7. Steam over high heat for 20 minutes. 
  8. Remove from steamer and add in the coconut milk. Stir well and remove the pandan leaves. 
  9. Return to steamer and steam for another 15 minutes.  Remove from steamer.  Fluff the glutinous rice with fork or chopsticks.  Set aside to cool.



Coconut Topping:
  1. Add gula melaka, water, salt and pandan leaves in a sauce pan and boil over medium low heat until gula melaka dissolves.
  2. Remove the pandan leaves.
  3. Add in corn starch mixture, stir well.
  4. Add in grated coconut, stir well to combine and continue cooking until dried up and fragrant.  Dish out and set aside to cool.


Assembling:
  1. Wash then blanch the banana leaves in hot boiling water in a wok until soft.  Dry with kitchen towels.
  2. Combine both sticky rice together in a mixing bowl.  Divide into 20 equal portions. 
  3. Place one portion of rice in the centre of banana leaf, top with about 1 tablespoon of coconut topping. Then fold and wrap with banana leaf as per the pictures shown below.



Note:

It is best to eat on the same day.  You may keep in the air cond room for 24 hours.  Otherwise need to keep in the fridge if longer than that.  Steam for 5 minutes to soften the rice before eating.

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