Malaysian Pulut Inti (Printable)

Tender steamed glutinous rice topped with sweet coconut filling, wrapped in banana leaves for a traditional Malaysian dessert experience.

# What You’ll Need:

→ For the Glutinous Rice

01 - 1 cup glutinous rice, soaked in water for at least 4 hours or overnight
02 - 2/3 cup coconut milk
03 - 1/4 teaspoon salt
04 - 1–2 drops natural blue pea flower extract (optional, for blue color)

→ For the Coconut Topping (Inti)

05 - 1 cup grated fresh coconut (white part only)
06 - 1/2 cup palm sugar (gula Melaka), chopped
07 - 1/4 cup water
08 - 1/4 teaspoon salt
09 - 1 pandan leaf, knotted (optional)

→ For Wrapping (Optional)

10 - Banana leaves, cut into 8 squares (about 6 x 6 inches), softened in hot water

# Steps:

01 - Drain the soaked rice and place in a heatproof bowl. Add coconut milk, salt, and blue pea flower extract if using. Mix well to combine.
02 - Steam the rice over high heat for 30–35 minutes, stirring halfway through for even cooking, until the grains are tender and sticky. Set aside to cool slightly.
03 - In a saucepan, combine palm sugar, water, and pandan leaf. Heat over medium heat until the sugar dissolves completely. Remove the pandan leaf.
04 - Add grated coconut and salt to the sugar syrup. Stir constantly over low heat for 5–8 minutes until the coconut mixture is moist but not watery. Remove from heat and let cool.
05 - Place about 2 tablespoons of glutinous rice onto a banana leaf square. Flatten slightly, then top with a generous spoonful of the coconut topping. Fold the banana leaf to enclose the filling, leaving the top open for a traditional look. Repeat for remaining portions.
06 - Serve at room temperature or slightly warm. If banana leaves are unavailable, serve on small plates or use parchment paper for wrapping.

# Expert Advice:

01 -
  • It delivers that perfect balance of sweet and salty that makes Southeast Asian desserts so addictive
  • The banana leaf wrapping infuses everything with an aromatic essence you can't replicate
  • One bite transports you straight to the streets of Kuala Lumpur
02 -
  • The rice must be slightly warm when assembling, otherwise it won't mold properly and the parcel falls apart
  • Don't overcook the coconut topping or it becomes dry and crumbly instead of lusciously sticky
  • Banana leaves that crack instead of flex need a quick pass over a flame or dip in hot water
03 -
  • Add a tiny pinch of salt to the palm sugar syrup before adding the coconut, it enhances all the flavors
  • If your banana leaf parcels keep unfolding, secure them with toothpicks before serving

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