PULUT INTI

 

300gm glutinous rice,soaked overnight

 

1/2 tsp salt

 

150ml coconut milk

 

1 pandan leaf,tied into a knot

 

1. The  following day,rinse rice,strain and turn it out onto a shallow cake tin or heatproof dish. Stir salt and coconut milk together and pour over the rice. Bury the pandan leaf in the rice. Stem over rapidly boilings water for 30 mints, fluffing the rice up with a fork haft way through. Remove rice from steamer.

 

2. While rice cools, make the coconut filling.

 

100gm palm sugar,roughly chopped

 

75ml water

 

1 pandan leaf,knotted

 

100gm grated coconut

 

1. Place palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10 mint until liquid starts to thicken and became syrupy.

2. Add the pandan leaf and grated coconut and continue over low heat for 10 to 15 mints until the coconut filing is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired.

 

TO MAKE PULUT INTI . Take some of the coconut filling and press in side a Chinese tea cup, and take some pulut and press on the filling. Unmould the pulut out and serve.