Recipe :Pulut Inti – Sweetened coconut rice

It’s the season of Ramadan, that means its 29 or 30 days of fasting for my Muslim friends. Thereafter it is Eid al-Fitr, which  marks the end of the Ramadan period. The days leading to Eid is always greeted with a lot of buzz in Malaysia, there will be hawker stalls set up all over the place each of them with mouth watering delicacies. I always look forward to the Ramadan period when back in Malaysia where we all stock up our dinner in the evenings and wait in anticipation for the call to break-fast. Not that I’m Muslim, but the anticipation of breaking fast with my Muslim friends makes it all so much more enjoyable.
One of the many great things about Ramadan season is we Malaysians really make the effort of bringing out the goodies, food that we don’t usually have, food that I would have only have dreamt about during dinner parties organised by my Muslim friends.

So, this year being so far away from my Malaysian Muslim friends, I’ve decided to do a little tribute piece; Pulut Inti – glutinous rice topped with caramelised shredded coconut flesh wrapped in banana leaf. This is probably one of the simpler Malay dishes I know of or even dare to prepare. Hope you guys enjoy it.
To my UK Muslim friends: Happy Eid.
And to my Malaysian Muslim friends;
Selamat Hari Raya Eidil Fitri – Semoga makanan tradisi membawa pulang memori bahagia dan kita pulang kepada mereka yang tersayang.
sweet coconut rice



  • 1 1/2 shredded coconut (unsweetened)
  • 250g palm sugar (get the powdered ones)
  • 1 tbs corn starch
  • 250g glutinous rice (soaked for at least 3 hrs – overnight if possible)
  • 2 sheets of banana leaves (blanch your leaves before using, for hygiene purposes)
  • 200 ml coconut milk


  • Start by mixing your glutinous rice with coconut milk, then steam for a good 30 minutes until rice is fluffy and translucent. When done, set aside and allow to cool.
  • In a medium heat pan, dissolve palm sugar with 5 tbs of water. Keep stirring until your palm sugar becomes syrupy. Word of caution, caramelised sugar can be very hot. Please be careful
  • Add your shredded coconut to the dissolved sugar and stir until the coconut shreds are evenly coated. Feel free to add more water if the solution is insufficient to coat the coconut shreds
  • Next, mix corn starch with half cup of water and add to your coconut mix. This should give it a thick and moist texture. Allow to cool
  • Cut your coconut leaves into 2 X 4 inches length for the wrapper
  • With your cooled glutinous rice, grab a fist full and shame it into cone with the tip pointing upwards then place it on your banana leaf
  • Grab about a nub of sugar coconut mix and squeeze it until firm then press down on the tip of your glutinous rice
  • Finally wrap the rice with banana leaves. Start by folding in both lengths until it is 4/5 the height of your fillings. Then wrap under both the sides. If this description fails, refer to the images above.
  • You can serve this warm (stick it in the microwave for 30 secs) or cold. Whichever tickles your fancy.
  • Good luck! (
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