It’s Hari Raya Puasa this weekend! It’s the perfect time to whip out this recipe to share with everyone because of its festive colour (bright green) and flavours. Can’t take my eyes away from the fresh green colour of this dish!
Pulut inti is a sticky glutinous rice kueh topped with sweet coconut filling and wrapped together in banana leaves. The glutinous rice, steamed together with coconut milk, combined with the grated coconut, cooked in gula melaka syrup, makes for a perfect punch. I also used some of my dried blue pea flowers to give the rice some natural blue colour (still not as blue as I want it to be though). The kueh is filling, sweet and yummy, one’s enough to fill up my tummy!
Wishing everyone Selamat Hari Raya Aidilfitri!
Ingredients:
- Banana leaf: 9 pieces, 15 x 17cm each
- Glutinous rice: 2 cups, washed & soaked in water overnight
- Coconut milk: 1 cup (200ml)
- Salt: 1 tsp + a pinch
- Pandan leaf: 1 stalk, cut into strips
- Blue pea flour mixture: 4 blue pea flowers steeped in 3 tbsp hot water
- Palm sugar: 100g
- Water: ½ cup
- Grated coconut: 200g
Method:
- Wash banana leaves. Briefly place them in boiling water for 20 seconds each to soften them. This will make it easier to wrap the rice later.
- Combine glutinous rice with coconut milk & 1 tsp salt. Place pandan leaves inside rice. Steam for 25min till cooked.
- Pour in blue pea flower mixture. Stir a few times to mix.
- Steam another 5min. Remove from heat and cool.
- Boil palm sugar with water till dissolved.
- Add in grated coconut. & a pinch of salt Cook till thick and dry. Remove from heat and cool.
- Wearing oiled plastic glove, use your hands to round up a ball of rice. Place it at the centre of 1 banana leaf.
- Use the other hand to scoop a smaller ball of sugared coconut. Press this on top of the rice.
- Fold up the 2 longer sides of the banana leaf onto the rice & coconut, overlapping each other diagonally.
- Fold down both sides of the leaf to the left and right of the rice under to secure.
Serving:
9 pulut inti
