Malaysian Pulut Inti (Printable version)

Tender steamed glutinous rice topped with fragrant sweet coconut, wrapped in banana leaves for an authentic Malaysian dessert experience.

# What You’ll Need:

→ For the Glutinous Rice

01 - 1 cup glutinous rice, soaked in water for at least 4 hours or overnight
02 - 2/3 cup coconut milk
03 - 1/4 tsp salt
04 - 1–2 drops natural blue pea flower extract (optional, for blue color)

→ For the Coconut Topping (Inti)

05 - 1 cup grated fresh coconut (white part only)
06 - 1/2 cup palm sugar (gula Melaka), chopped
07 - 1/4 cup water
08 - 1/4 tsp salt
09 - 1 pandan leaf, knotted (optional)

→ For Wrapping (Optional)

10 - Banana leaves, cut into 8 squares (about 6 x 6 inches), softened in hot water

# How to Make It:

01 - Drain the soaked rice and place in a heatproof bowl. Add coconut milk, salt, and blue pea flower extract if using. Mix well to combine.
02 - Steam the rice over high heat for 30–35 minutes, stirring halfway through for even cooking, until the grains are tender and sticky. Set aside to cool slightly.
03 - In a saucepan, combine palm sugar, water, and pandan leaf. Heat over medium heat until the sugar dissolves completely. Remove the pandan leaf.
04 - Add grated coconut and salt to the sugar syrup. Stir constantly over low heat for 5–8 minutes until the coconut mixture is moist but not watery. Remove from heat and let cool.
05 - Place a portion of glutinous rice (about 2 tbsp) onto a banana leaf square. Flatten slightly, then top with a generous spoonful of the coconut topping. Fold the banana leaf to enclose the filling, leaving the top open for a traditional look. Repeat for remaining portions.
06 - Serve at room temperature or slightly warm. If banana leaves are unavailable, serve on a small plate or use parchment paper for wrapping.

# Expert tips:

01 -
  • The combination of sticky rice and sweet coconut creates the most satisfying texture contrast that keeps you reaching for just one more piece
  • Its one of those recipes that looks incredibly impressive wrapped in banana leaves but actually comes together with simple pantry ingredients
  • The warm coconut fragrance fills your entire kitchen while steaming, making the cooking experience feel like a mini vacation
02 -
  • The rice should be sticky enough to hold together but not so wet that it falls apart when you try to shape it, this balance takes practice
  • Don't walk away from the coconut topping while it cooks, it can go from perfectly moist to dry and crumbly in seconds
  • If your banana leaves crack while folding, warm them again and they'll become more pliable
03 -
  • Add a tiny pinch of salt to the coconut topping, it balances the intense sweetness and makes all the flavors pop
  • If you can't find banana leaves, serve the rice and coconut in small ramekins, topped with a fold of parchment paper for a similar presentation

Go back