Pulut Inti (Dairy & Egg-Free)

Ingredients

• 2 cups Glutinous Rice
• 1 can Coconut Milk
• 1/2 tsp Salt
• 2 cups Grated Coconut
• 1/2 cup Palm Sugar
• 1/4 cup Water
• 2 leaves Pandan Leaves

Instructions

1. 1The day before, or at least 4 hours ahead, place the 2 cups of glutinous rice in a bowl and cover with water. Let it soak until ready to steam.
2. 2When ready to steam, drain the soaked 2 cups of glutinous rice very well. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Steam the rice for 30 minutes, or until it looks translucent and is tender to the touch.
3. 3While the rice is steaming, prepare the coconut milk mixture. In a medium bowl, combine the drained, steamed 2 cups of glutinous rice with the 1 can of coconut milk and the 1/2 teaspoon of salt. Stir gently until the rice is evenly coated. Set this bowl aside.
4. 4In a medium saucepan, combine the 2 cups of grated coconut, 1/2 cup of palm sugar, 1/4 cup of water, and the 2 leaves of pandan leaves. Place the saucepan over medium heat (350°F / 175°C). Stir constantly for 5 to 8 minutes, until the mixture thickens to a jam-like consistency and the 1/2 cup of palm sugar has completely dissolved. Remove and discard the 2 leaves of pandan leaves.
5. 5To assemble, spoon the prepared glutinous rice mixture into individual serving bowls or traditional banana leaf parcels. Ensure each serving gets a generous portion of the 2 cups of glutinous rice.
6. 6Top each serving of glutinous rice with a spoonful of the sweetened grated coconut mixture. Serve the Pulut Inti warm.

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