I have been blogging my baking journey for one year already!!! 13 August 2017 was the date of my first blog post, and today’s sharing marks the first anniversary of The Sweetness of Life. As a “blogger”, I must say that I am not particularly active on updating my blog, but I am extremely grateful of the increasing numbers of followers who have been reading and supporting my posts since the blog was established. Thank you all!😘😘😘
Similar to my inaugural post on Pandan and Coconut Butter Cookies, I am going to share a recipe on a popular traditional dessert in Malaysia and Singapore — Pulut Inti (pronounced as “poo-loot in-tee”). Since we are in the tropical Southeast Asia region, coconut and glutinous rice are no strangers in our local desserts recipes. Pulut means glutinous rice, and Inti means filling or stuffing in Malay. Therefore, Pulut Inti literally suggests glutinous rice with fillings.
Making Pulut Inti is not as easy as it may seem. The preparation is time consuming, ranging from washing and soaking the glutinous rice, cooking the coconut filling to wrapping in banana leaves. The glutinous rice is soaked for about 3 to 4 hours before steaming. However, soaking them overnight is not recommended as the natural fragrance of glutinous rice will be diminished.
Preparing the banana leaves is another challenge. First, the leaves are trimmed to remove the thick spine. Then, they are cut into 10 cm X 15 cm rectangles. It is important to note that the longer 15 cm side must be cut along the vein, while the shorter 10 cm side is measured and cut across the vein. Otherwise, you will have trouble wrapping the Pulut Inti. Subsequently, the banana leaves are blanched in boiling water to sterile and soften them. I blanched each leaf for about 2 minutes, depending on its thickness, before applying a thin layer of vegetable oil on the leaves to give glossiness.
Overall, I am quite satisfied with the taste of my homemade Pulut Inti. One thing for improvement is the wrapping technique. In my next attempt, I would make the opening on top of the pyramid much smaller, so that less grated coconut is exposed and they will look more delicate.
Ingredients (yield: 28 pieces)
(A) Glutinous rice
Glutinous rice 300g
Coconut cream 250g
Blue butterfly pea flowers 10 pieces
Hot water 50g
Pandan leaves 2 pieces (tied into a knot)
Salt a pinch
(B) Coconut filling
Fresh grated coconut 150g
Gula Melaka 75g
Pandan leaf 1 pieces
Plain flour 1 tsp
Salt a pinch
Banana leaves as needed (cut into 10 cm X 15 cm rectangles, blanched in hot water to soften)
- To prepare the glutinous rice: Wash, and soak the glutinous rice for about 4 hours. Drain and set aside.
- Prepare a steamer. Steam the glutinous rice for 20 minutes with the pandan leaves.
- While waiting, soak the butterfly pea flowers in hot water to extract blue coloring.
- Take the glutinous rice out from steamer, and mix in coconut cream, butterfly pea flower extract and salt. Ensure the rice is evenly coated. Steam for another 20 minutes until cooked. Set aside to cool.
- To prepare the filling: Melt the gula melaka and sugar in water at low heat, with the pandan leaf. Once all sugars are melted, strain the syrup to remove pandan leaf.
- Add grated coconut and salt to the syrup, and stir-fry until the mixture is dry but soft.
- Mix in plain flour and stir for approximately 30 seconds just to ensure the flour is cooked.
- Remove coconut filling from saucepan and set aside to cool.
- Place 30 g of glutinous rice at the centre of a banana leaf. Flat the rice to approximately 7.5 cm X 5 cm rectangle, and topped with 15 g of coconut filling. Wrap it into a pyramid shape.
- Repeat step 9 until all the rice and filling are used up.
- Serve at room temperature and best consumed within the same day of preparation.