Pulut Inti: Glutinous Rice with Sweet Coconut

Pulut Inti (Pulut Inti Manis) is a classic Malaysian kuih-muih (sweet delicacy) made with pandan-scented white glutinous rice topped with grated coconut cooked in palm sugar (gula melaka).

Traditionally, the rice and coconut are neatly folded or wrapped in banana leaves, but don’t worry if you don’t have them. Pulut Inti can still be made and tasted without the leaves (STEAMED SAGO CAKES/SAGU KUKUS). 

To serve, simply shape the steamed glutinous rice into small mounds and spoon the sweet coconut mixture on top. Alternatively, press the rice into a tray or Pyrex dish, spread the coconut layer over it, then cut into squares or rectangles (PUDING ROTI BAKAR/BREAD PUDDING). 

 

Either way, this steamed rice and coconut combination never fails to delight.

 

Pulut Inti, with its soft, slightly grainy texture from glutinous rice and fragrant pandan aroma, remains one of Malaysia’s most loved traditional steamed glutinous rice desserts.

Ingredients for Pulut Inti

For the Glutinous Rice

1 1/2 cups white glutinous rice - soaked overnight and drained

1 cup coconut milk

A few pandan leaves

A pinch of salt

For the Inti (sweet coconut)

1 cup fresh grated coconut

Palm sugar (gula Melaka) - to taste

White sugar - to taste 

 

How to Make Steamed Glutinous Rice

Blend coconut milk with pandan leaves. 

Strain and set aside. 

Mix glutinous rice with salt and press it into a steaming tray. 

Steam until rice is about 3/4 cooked.

Stir in the coconut-pandan mixture into the rice. 

Steam for an additional 5 minutes or until fully cooked.

How to Make Inti/Sweet Coconut

Pan-fry grated coconut with palm sugar, sugar until smooth. 
Once rice is cooked, either press the inti on top and cut into squares.

Or shape into mounts and place some inti atop.