Dairy-Free Pulut Inti (Sweet Coconut Sticky Rice)

Instructions

1. 1Measure 2 cups of glutinous rice into a bowl. Rinse the rice well under cold running water, then cover it with water and let it soak for at least 2 hours, or preferably overnight.
2. 2Drain the soaked 2 cups of glutinous rice thoroughly. Place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Steam the rice for 20 minutes over medium-high heat, around 175°C, until it is slightly tender.
3. 3While the rice is steaming, prepare the coconut topping. In a medium saucepan, combine the 2 cups of grated coconut, 1/2 cup of palm sugar, and 1/4 cup of water. Add the 3 pandan leaves, tying them in a knot if they are whole, to infuse flavor.
4. 4Cook the coconut mixture over medium heat, stirring constantly, for 8-10 minutes. Continue cooking until the mixture thickens to a jam-like consistency and turns a deep brown color. Remove the pandan leaves from the mixture before proceeding.
5. 5Once the rice has steamed for 20 minutes, transfer the partially cooked 2 cups of glutinous rice to a large heatproof bowl. Pour the 1 can of coconut milk over the rice and stir in the 1/2 teaspoon of salt. Mix gently until the rice is evenly coated.
6. 6Return the coated rice to the steamer basket, ensuring it is spread out evenly. Steam the rice again for 15-20 minutes, or until the rice is completely cooked through, tender, and has absorbed most of the coconut milk. The rice should be soft and sticky.
7. 7Serve the cooked 2 cups of glutinous rice warm. Spoon the sticky rice into serving bowls and generously top with the prepared deep brown coconut and palm sugar mixture.

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