Pulut Inti (Glutinous Rice with Coconut Topping)

Ingredients

• 2 cup Glutinous Rice
• 1 cup Coconut Milk
• 0.5 tsp Salt
• 1.5 cup Grated Coconut
• 0.75 cup Palm Sugar (Gula Melaka)
• 0.5 cup Water
• 2 leaves Pandan Leaves
• 0.25 tsp Salt

Instructions

1. 1Rinse the 2 cups of glutinous rice in cool water until the water runs clear. Place the rinsed rice in a bowl and cover it with water. Let it soak for at least 2 hours.
2. 2Drain the soaked 2 cups of glutinous rice well. Place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over simmering water for 10 minutes. Then, pour the 1 cup of coconut milk and 0.5 teaspoon of salt over the rice. Continue to steam for another 20-30 minutes, or until the rice is tender and has absorbed the liquid. The rice should be sticky and cooked through.
3. 3While the rice is steaming, prepare the topping. In a medium saucepan, combine the 0.75 cup of palm sugar (Gula Melaka) and 0.5 cup of water. Heat over medium heat (350°F / 175°C), stirring until the palm sugar has completely dissolved. This should take about 3-5 minutes.
4. 4Add the 1.5 cup of grated coconut and the 2 leaves of pandan leaves to the dissolved palm sugar mixture. Stir in the 0.25 teaspoon of salt. Cook over medium heat (350°F / 175°C), stirring constantly, for 8-10 minutes, or until the mixture thickens and becomes glossy. The coconut should be well coated and slightly sticky.
5. 5Once the rice is cooked, carefully remove the steamer basket from the heat. Discard the pandan leaves from the rice. Let the cooked glutinous rice cool slightly in the steamer for about 5 minutes. This allows it to firm up a little.
6. 6Spoon the slightly cooled glutinous rice into serving dishes or a platter. Evenly spread the prepared coconut topping over the glutinous rice.
7. 7Serve the Pulut Inti warm or at room temperature.

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