Pulut Inti (Malaysian Sticky Rice & Coconut Cake)

I have always loved the Nyonya kueh (cakes). As a child, I used to have this delicacy occasionally in Singapore. After I moved to India, this item was always on my shopping list whenever I visited Singapore. So, I was delighted when I found sticky rice (glutinous rice) at the local organic market. And resolved to make on of the Nyonya cakes. However, pandan leaves, an essential ingredient, was just not available in Delhi/NCR. Refusing to be fazed, I substituted bay leaves instead. And the result was terrific!

1 cup (220 gms) glutinous rice
1/2 tsp salt
1 cup coconut milk (about 210 ml)
1 pandan leaf, cut into 5″ strips (I substituted with 5 bay leaves)
1 large banana leaf to line steaming tray
8 pieces banana leaves (7″ x 6″)
For The Coconut Topping
1 cup water (about 60 ml)
1/4 cup date paste (use a little more if you like it sweeter)
1 pandan leaf cut into 5″ strips (again, I substituted with 5 bay leaves)
1 cup grated coconut
1 tbsp cashew butter
1 tsp corn starch mixed in 2 tbsp of water (I used brown rice powder instead)
Preparing The Rice
Wash and drain the rice well
Soak for at least 4 hours (I soaked overnight)
Line a steaming tray with the banana leaf (cover the bottom of the tray extending to the sides)
Place the bay leaves inside
Drain the rice and mix salt
Place in the steaming tray
Pour 3/4 cup coconut milk on the rice (reserve the rest of the coconut milk)
Cover and steam for 20 minutes
Remove the lid and fluff the rice with a fork
Sprinkle the remaining coconut milk on the rice
Cover and steam for another 5 minutes
Set aside to cool
Preparing The Coconut Topping
Heat a wok and add water, date paste, cashew butter and bay leaves
Cook on medium heat till the date paste has melted and combined with the water
Add the grated coconut
Cook for 5 minutes
Stir in the rice flour and cook for another minute
Remove from flame, discard the bay leaves and cool
Putting It Together
Pile about a 1/4 cup of cooked rice on a banana leaf (wilt the banana leaf if it proves too brittle to fold)
Top with 1 tbsp of coconut topping
Bring the long edges of the banana leaf together, overlapping slightly at one end
Criss-cross the flaps and fold them to the bottom
Serve at room temperature

2 Comments Add yours

  1. i too use banana leaves often. they are so virtuous !


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