Wednesday, September 2, 2009

Vegetarian Nyonya Pulut Inti (Glutinous rice with Grated Coconut in Palm Sugar)

Ever since my daughter watched The Little Nyonya serial drama in Astro, she has been bugging me to make Nyonya delicacies for her to eat. She is even more excited when I told her that she is a fifth generation Straits Born and her Great Grandmother is a Nyonya.
Well, here is one of the popular evergreen Nyonya kuih (dessert) recipe that was adopted by the Straits Born Chinese in Malaysia from the original Malay Pulut Inti kuih.

Glutinous Rice, 200 gms, soaked for 5 hours to soften
Pandan leaves, 3 pcs
Coconut Milk (Santan), from ½ coconut
Grated coconut, from ½ coconut
Palm Sugar (Gula Melaka), 2”x2”x2”, melted with a little hot water
Sugar, ½ cup
Banana leaves, cut into 6”x6”x6” to be used as wrapper (I could not find banana leaves in my neighborhood, so I just used clear plastic)
A little salt

Add salt and pandan leaves to glutinous rice and steam for 15 minutes or until the rice are cooked. Add coconut milk to the rice and steam for another 10 minutes. To make the Inti (toppings), mix the grated coconut with palm sugar and sugar. Stir until they are well mixed. Put around one small hand grip of glutinous rice on the banana leaves and then put a spoonful of Inti (toppings) on it. Wrap the banana leave into a pyramid shape and fold both ends of the leaves below it to hold the wrapping together.

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