Pulut Inti (Glutinous Rice with Coconut-Free Sweet Topping)

Ingredients

• 2 cups Glutinous Rice
• 2 cups Water
• 1/2 tsp Salt
• 1 can Rice Milk (Unsweetened)
• 1/2 cup Palm Sugar
• 2 leaves Pandan Leaves
• 1 tbsp Tapioca Starch

Instructions

1. 1Measure the 2 cups of glutinous rice into a bowl. Add 2 cups of water and 1/2 teaspoon of salt. Stir to combine. Let the rice soak for at least 2 hours.
2. 2Drain the soaked 2 cups of glutinous rice. Place the drained rice in a steamer basket lined with parchment paper or a clean kitchen towel. Steam the rice over simmering water for 30 to 45 minutes, or until the rice is tender and fully cooked. You will see that the grains are translucent and soft when done.
3. 3While the rice is steaming, prepare the topping. Get a medium saucepan. Add the 1 can of unsweetened rice milk, 1/2 cup of palm sugar, and 2 leaves of pandan leaves to the saucepan.
4. 4Add the 1 tablespoon of tapioca starch to the saucepan with the rice milk mixture. Whisk everything together until the tapioca starch is dissolved and there are no lumps.
5. 5Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or spoon, for 5 to 10 minutes. Continue stirring until the topping has thickened to a syrupy consistency and coats the back of your spoon. Remove the 2 leaves of pandan leaves before serving.
6. 6To serve, spoon the cooked 2 cups of glutinous rice onto individual plates or into bowls. Pour the thickened sweet topping over the glutinous rice.

Substitutions

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