Pulut Inti Recipe

Soak rice

Rinse the glutinous rice under cold water until the rinse runs mostly clear. Transfer to a bowl and cover with cold water. Soak for at least 4 hours or preferably overnight. Drain thoroughly in a fine sieve for 15–20 minutes before cooking.

Cook rice

In a heavy saucepan combine drained glutinous rice with 1 cup water and 1 cup coconut milk, 2 tablespoons sugar, and 1 teaspoon salt. Add the tied pandan leaves. Bring to a gentle simmer over medium heat, stirring once to distribute ingredients. Reduce heat to low, cover, and cook for 12–15 minutes until the liquid is absorbed and rice is tender. Alternatively, steam the soaked rice for 20–25 minutes until tender, then proceed to the next step.

Finish with coconut milk

If steamed, transfer the hot cooked rice to a wide heatproof bowl. Warm the remaining 1/4 cup coconut milk (if you prefer the rice slightly richer, reserve 1/4 cup from the 1 cup called earlier and warm separately) and pour over the hot rice, stirring gently and folding to coat evenly. (Note: the ingredient list uses 1 cup coconut milk; if you steamed separately, reserve 1/4 cup to mix in now). Cover and let rest for 10 minutes to allow the coconut milk to be absorbed; fluff gently with a fork or rice paddle. Remove and discard the pandan leaves.

Shape for serving

While still warm, portion the sticky rice into 6 equal portions (about 1/3 cup cooked rice per serving). Press each portion gently into a compact oval or mound. If using banana leaves, place a portion on each warmed leaf.

Prep coconut

If using fresh coconut, ensure it is medium-fine grated. If using desiccated coconut, rehydrate by tossing with 2 tablespoons warm water and let sit 10 minutes before use.

Melt sugars

In a small nonstick skillet or saucepan, combine chopped palm sugar (gula melaka) and 1 tablespoon granulated sugar with 2 tablespoons water over low heat. Warm and stir until the sugars dissolve into a glossy syrup about 3–4 minutes. Strain if needed to remove any grit.

Cook inti

Add the grated coconut, a pinch of salt, and 1 teaspoon butter or neutral oil to the sugar syrup. Increase heat to medium-low and cook, stirring constantly, for 4–6 minutes until the coconut is well coated, the mixture is glossy and slightly thickened and any excess moisture has evaporated. Taste and adjust sweetness: add a little more sugar if your palm sugar is mild. Remove from heat and let cool slightly; the mixture should be moist but not runny.

Optional finish

For a little texture and flavor, toast 1 teaspoon sesame seeds in a dry pan for 1 minute and stir into the inti or sprinkle on top when assembling.

Place each warm rice mound on a banana leaf square or plate. Top each portion evenly with about 2–3 tablespoons of the coconut palm sugar topping (inti), pressing lightly so it adheres to the sticky rice.

If using banana leaves, fold the leaf over the rice or present as-is. Optionally garnish with toasted sesame seeds. Serve warm or at room temperature. Pulut Inti is best eaten the same day; refrigerate any leftovers in an airtight container for up to 2 days and gently steam or microwave to reheat.