Pulut Inti Recipe (Glutinous Rice with Sweet Coconut Topping)

Glutinous rice: A type of rice that becomes sticky when cooked, essential for the base of this dessert.

Coconut milk: Adds a rich, creamy flavor to the rice.

Salt: Enhances the overall taste of the dish.

Grated coconut: Provides texture and flavor for the topping.

Palm sugar: A natural sweetener with a caramel-like taste, used in the topping.

Water: Helps dissolve the palm sugar and mix the topping ingredients.

Pandan leaf: Adds a unique aroma and flavor to the topping.

To ensure the glutinous rice cooks evenly and absorbs the coconut milk mixture thoroughly, spread the rice out in a thin, even layer in the steamer. This allows the steam to circulate more effectively, resulting in a more uniform texture. Additionally, when preparing the sweet coconut topping, make sure to stir constantly to prevent the palm sugar from burning and to achieve a smooth, caramel-like consistency.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor of coconut milk while being a lighter option.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth, though it will slightly change the color of the dish.

• fresh or frozen grated coconut - Substitute with desiccated coconut: Desiccated coconut can be rehydrated with a bit of water to mimic the texture of fresh or frozen grated coconut.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar caramel-like flavor and can be used in place of palm sugar.

• water - Substitute with coconut water: Coconut water can enhance the coconut flavor in the dish, making it a suitable replacement for water.

• pandan leaf - Substitute with vanilla extract: Vanilla extract can provide a sweet aromatic flavor similar to pandan leaf, though it will not replicate the exact taste.

• Allow the glutinous rice and sweet coconut topping to cool completely at room temperature before storing.
• Transfer the cooled glutinous rice into an airtight container. Ensure the container is clean and dry to prevent any moisture buildup.
• Place the sweet coconut topping in a separate airtight container to maintain its texture and flavor.
• Store both containers in the refrigerator. The glutinous rice can be kept for up to 3 days, while the sweet coconut topping can last for up to a week.
• For longer storage, consider freezing. Wrap individual portions of glutinous rice tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
• Freeze the sweet coconut topping separately in a freezer-safe container. Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the glutinous rice and sweet coconut topping in the refrigerator overnight.
• Reheat the glutinous rice by steaming it for a few minutes until it’s warm and soft. Avoid microwaving as it can alter the texture.
• Warm the sweet coconut topping gently in a pan over low heat, stirring occasionally until it reaches the desired consistency.
• Serve the reheated glutinous rice topped with the warmed sweet coconut topping for a delightful treat.

• Steaming Method: Place the leftover Pulut Inti in a heatproof dish. Set up a steamer and bring the water to a boil. Once boiling, reduce the heat to medium and place the dish in the steamer. Cover and steam for about 10-15 minutes, or until the glutinous rice is heated through and soft again. This method helps retain the original texture and moisture.

• Microwave Method: Transfer the Pulut Inti to a microwave-safe dish. Sprinkle a few drops of water over the rice to prevent it from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Pan Method: Heat a non-stick pan over low heat. Add the leftover Pulut Inti and sprinkle a little water over it. Cover the pan with a lid and let it heat for about 5-7 minutes, stirring occasionally to prevent sticking. This method can help achieve a slightly crispy bottom layer while keeping the top soft.

• Oven Method: Preheat your oven to 300°F (150°C). Place the Pulut Inti in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger portions.

• Rice Cooker Method: If you have a rice cooker with a reheat function, place the leftover Pulut Inti in the cooker. Add a few tablespoons of water to help steam it. Close the lid and use the reheat function or set it to warm for about 10-15 minutes. This method is convenient and ensures even heating.

• Mixing bowl: Use this to combine the glutinous rice with coconut milk and salt.

• Steamer: Essential for steaming the glutinous rice until it is cooked through.

• Pan: Needed to cook the grated coconut, palm sugar, water, and pandan leaf mixture.

• Spoon: Useful for stirring the coconut mixture as it cooks.

• Measuring cups: Important for accurately measuring the glutinous rice, coconut milk, grated coconut, and water.

• Knife: Handy for chopping the palm sugar into smaller pieces.

• Strainer: Used to drain the soaked glutinous rice after rinsing.

• Pandan leaf: Tied in a knot and added to the coconut mixture for flavor.

Soak the rice overnight: Soaking glutinous rice overnight saves time and ensures even cooking.

Use canned coconut milk: Opt for canned coconut milk to skip the step of extracting milk from fresh coconuts.

Pre-grated coconut: Purchase pre-grated coconut to avoid the time-consuming task of grating it yourself.

Microwave the topping: Use a microwave to quickly dissolve palm sugar and thicken the coconut mixture.

Batch cooking: Make a larger batch of glutinous rice and sweet coconut topping to save time on future servings.