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Pulut Inti Kelapa (Glutinous Rice Cakes with Coconut)
Recipe by:
Mekmolek
A traditional malay dessert found in southeast asia - Malaysia, Indonesia and Singapore. It's usually served during tea time and easy to make.
Ready in 2 hours
Added to favourites by 10 cooks
Ingredients
Serves: 10
- For the coconut topping:
- 500 g fresh grated coconut
- 100 g dark palm sugar, roughly chopped
- 75 ml water
- For the rice cakes:
- 300 g glutinous rice
- 150 ml coconut milk
- 1/2 teaspoon salt
- 1 pandan leaf, tie in knot
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Preparation method
Prep: 10 mins | Cook: 50 mins | Extra time: 1 hour, soaking1.
Rinse the glutinous rice well and soak in a bowl of water for at least an hour.
2.
Meanwhile make the coconut topping. Put the chopped palm sugar in a saucepan with water and cook until sugar has dissolved and then simmer for a few minutes until syrup has thickened slightly.
3.
Add the grated coconut, stir and continue simmering until coconut is cooked and sauce has thickened. Remove from heat and cool.
4.
Drain the soaked rice and give it another good rinse. Put the rice in a deep dish, pour coconut milk, add salt and pandan leaf and stir. Place in a steamer and steam for 30 minutes. Check that it's cooked through, fluff with a fork then remove from heat and cool.
5.
When the rice is cool enough to handle, shape it in a mold or any shape that you wish and top with sweetened grated coconut and serve at room temperature.
Tip
If you can't get freshly grated coconut, use unsweetened dessicated coconut.
Last updated:
06 Jan 2011
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