Pulut Inti (Steamed Glutinous Rice with Coconut Topping)

I really love kuih except for those kuih with durian puree or fillings.
Each type of kuih attract me in different way on their very special taste and colorful outlook.
Just feel so satisfied to enjoy my daily tea time with all this little treat.
Looking at beautiful pictures of Pulut Inti posted by My Kitchen Snippets, it suddenly dawned to me that I haven’t try this for a long long time.
I tell myself, I must try  this out as soon as I can.
And here it is.

Recipe from Rasa Malaysia

Ingredients:

• 15 dried Blue Pea Flowers (I dont have, so i play with the purple & blue colour. Hey! the colour looks alike right? This is the best result i can get already)
• 1/4 cup of hot water
• 300g glutinous rice, 200 g thick coconut milk, 1/2 tsp salt

Method:

1. Soak blue pea flower in hot water for 15 minutes till water turn blue. Sieve the water out.
2. Soak the glutinous rice in blue pea flower overnight.
3. Steam glutinous rice in steamer for about 15-20 mins.
4. Mix coconut milk and salt and pour in steamed glutinous rice. Mix well.
5. Continue to steam for another 10mins. Set aside and leave to cool.

Coconut Filling:

• 150g palm sugar, 2tbsp brown sugar,  2 pandan leave (knotted), 1 grated coconut (white part only), 80ml water, 1 tbsp cornflour and  mix with 1tbsp water

Method:

1. cook palm sugar, brown sugar, pandan leave and water in a small pot until sugar dissolved.
2. Add in grated coconut and stir till fragrant.
3. Add conflour mixture and stir for 2 minutes. Set aside and leave cool.

To Warp:

1. Place 2tbsp of glutinous rice on top of banana leaf and top with 1 tbsp of the coconut filling. Fold up the 2 sides to the centre to overlap slightly. Then  fold bothh hanging sides down to enclosed. 

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.