Pulut inti (sticky rice with coconut-palm sugar topping)

A traditional Malay nyonya cake: salty, coconut-milk sticky rice, topped with sweet, caramelised palm-sugar coconut. Often marbled blue from butterfly pea flower.

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Method

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1. Rinse the sticky rice, and soak for at least 3 hours. For blue-patched rice, soak the butterfly pea flowers in 3 tbsp hot water for 10 minutes, and use the liquid to colour part of the rice. ⏱ Timer: 3 h
2. Steam the drained rice with a pandan leaf for 20 minutes. ⏱ Timer: 20 min
3. Mix the coconut milk with the salt, pour over the half-cooked rice, mix, and steam for a further 15 minutes, until the rice is tender and glossy. ⏱ Timer: 15 min
4. For the topping, boil the palm sugar with the water and pandan leaf until it dissolves, then add the desiccated coconut, and cook, stirring, for 8-10 minutes, until most of the liquid has cooked away. ⏱ Timer: 8 min
5. Stir in the cornflour, and cook for 1 minute, until the topping is glossy and holds together. ⏱ Timer: 1 min
6. Shape the rice into small mounds on pieces of banana leaf or a plate, and top each with a spoonful of the coconut topping.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The contrast between the salty rice and the sweet topping is the whole point — don't skip the salt.
• Best the same day; reheated over steam the next day, it softens again.

Similar recipes

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• Biko (sticky rice with coconut caramel) · Southeast Asian
• Kuih seri muka (sticky rice with pandan custard layer) · Southeast Asian
• Cendol (pandan jelly with coconut milk and palm sugar syrup) · Southeast Asian
• Coconut barfi with cardamom · Indian
• Light kheer with brown rice and cardamom · Indian

More southeast asian ideas

• Onde-onde (pandan dumplings filled with palm sugar, in coconut)
• Es campur (mixed iced fruit dessert)
• Kuih koci (filled sticky rice dumplings in banana leaf)
• Bubur cha cha (sweet potato and taro coconut dessert)
• Ais kacang (shaved ice with beans, corn and syrup)
• Kuih bahulu (mini sponge cakes)

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