Pulut Inti is a Dayak traditional dessert of steamed glutinous rice with a sweet coconut topping. They are usually wrapped in banana leaves.

Ingredients:

    1 cup glutinous rice (220g)

    ½ tsp salt

    7/8 cup coconut milk (210ml)

    1 pandan leaf (cut into 5-inch lengths)

    1 large banana leaf to line steaming rack

    8 pieces banana leaves (7-inch x 6-inch) 

Sweet Coconut Topping

    ¼ cup water (60ml)

    ¼ cup palm sugar (50g)

    1 pandan leaf (cut into 5-inch lengths)

    1 cup grated coconut (white part only) (100g)

    1 tbsp butter (14g)

    1 tsp corn starch mix with 2 tbsp water

Instructions: 

1.    Wash and drain glutinous rice 4 to 5 times until water runs clear. Cover glutinous rice with water and allow it to soak overnight or at least 4 hours.

2.    Line a steaming rack with banana leaf. Make sure it is large enough to cover the base and also slightly up the sides of rack. Place pandan leaves on top.

3.    Drain glutinous rice. Mix in salt and transfer to steaming rack. Pour ¾ cup coconut milk onto rice. Cover and steam over medium heat for 20 minutes.