Pulut Inti (Shellfish-Free)

Ingredients

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of glutinous rice into a large bowl. Cover the rice with at least 5.08 cm (5 cm) of cold water and let it soak for a minimum of 4 hours, or preferably overnight.
2. 2Drain the soaked 2 cups of glutinous rice thoroughly. In a medium bowl, combine the drained rice with 1 cup of coconut milk and 1/2 tsp salt, mixing well. Transfer this mixture to a steamer basket, placing the 2 pandan leaves on top, and steam over rapidly boiling water at 100°C for 20-25 minutes, or until the rice is tender and translucent.
3. 3In a medium saucepan or 25.4 cm skillet, combine 2 cups of grated coconut, 1/2 cup of palm sugar, 1/4 cup of water, and 1 pandan leaf. Cook over medium heat (approximately 148.9-162.8°C / 150-160°C for the pan surface, or until gently simmering) for 10-15 minutes, stirring frequently, until the palm sugar has fully dissolved and the mixture thickens slightly and becomes sticky.
4. 4Carefully remove the 2 pandan leaves from the steamed glutinous rice and the 1 pandan leaf from the sweet coconut topping. Serve the warm steamed glutinous rice immediately, topped with generous spoonfuls of the sweetened grated coconut.

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