Nyonya Pulut Inti (Glutinous Rice with Sweet Coconut Filling)
Course: Dessert, Kue
Cuisine: Peranakan, Southeast Asia
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Soak the rice: 4 hourshours
Total Time: 40 minutesminutes
Servings: 10servings (depending on size of the kueh)
Calories: 406kcal
Author: Marvellina
Sticky and moist glutinous rice is topped with sweet aromatic coconut filling (inti) and wrapped in banana leaves is a classic Nyonya kuih enjoyed by many in Southeast Asia. The glutinous rice can be cooked in an Instant Pot pressure cooker or on the stove.
Rinse the rice briefly with cold running water. Drain off water. If you plan to steam the rice on the stove, soak the rice for at least 4 hours or overnight. Strain off the soaking liquid after that. You DO NOT need to soak the rice if using a pressure cooker
If cooking on the stove:
Put the rice, coconut milk, water, salt, sugar, and pandan leaves on a steaming tray. Stir to mix everything. Steam over high heat for 25-30 minutes or until the rice are soft. Fluff the rice with a fork after that and set aside
If cooking with an Instant Pot pressure cooker:
Pour one cup of water into the inner pot of Instant Pot. Put the unsoaked rice, coconut milk, water, salt, sugar, and pandan leaves on a round pan. I use aluminum pan. Stir to combine and make sure the rice are submerge in the liquid to cook properly Place this on top of a trivet. Close the lid. Turn the steam release valve to "Sealing". Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 30 minutes. When it's done cooking, wait 10 minutes and then release pressure. Fluff the rice with a fork and set aside
Prepare the inti topping (can be done a few days before):
If you use gula Jawa/gula Melaka, place the sugar in the saucepan and melt over low heat and then strain. Sometimes there are some impurities in the gula Jawa. You don't have to do this if you use coconut sugar
Mix all the ingredients for the topping. Place this over a medium-size skillet and stir-fry for over medium heat for about 2 minutes or so. The sugar will start to dissolve (if you use coconut sugar and granulated sugar combination) and the mixture will be "wetter". Stir fry again until the mixture is dry
Combine the cornstarch with water and pour into the inti and stir to combine. This helps everything bind together for easier wrapping later
To wrap:
Cut the banana leaves into about 5 x 6 inches. Scoop about 1/4 to 1/3 cup of rice and place on the middle of the leaves. You can make it bigger too if you like. I use a cling wrap to help me shape it "tighter" into an almost- pyramid shape. Topped with about 1-2 tablespoons of the inti. Bring one side of the banana leaf to cover the side and then the other side, exposing the inti topping in the middle. Fold both ends under to finish the wrapping. Refer to the photos above
To serve:
They are served warm or at room temperature
Video
Notes
If you use desiccated coconut, use 125 gr and add 125 gr of coconut milk to cook to "rehydrate" the coconut