Pulut Inti - A Nyonya Delight

Nyonya Kuih is delicious. I did not appreciate it when i was back in my hometown as you can find them every where at anytime. Since after i came to Melbourne, i start missing the Nyonya Kuih. You can't really find a decent Nyonya Kuih 10 years ago in Melbourne ( when i first came). We are getting more nyonya kuih in Melbourne now. Yay!

Pulut Inti is made by glutinous rice. It's traditionally in blue colour using a natural blue colouring called blue pea flower. Blue Pea flower is native to tropical equatorial Asia. We cannot find it in Melbourne. Therefore i use a bit of blue colouring to replace it, just to get the feel of a real Pulut Inti.

Blue Pea Flower- Reference-Picture taken from:http://en.wikipedia.org/wiki/File:Clitoria_ternatea_%28Mussel-shell_climber%29_I_IMG_9809.jpg

Recipe was adapted from Rasa Malaysia website, with modified ingredients that could be obtained in Melbourne.

A few drops of blue colouring
300 g glutinous rice
230 g thick coconut milk
1/2 tsp salt

1. Soak the glutinous rice in water overnight or about 6 hours.
2. Add blue colouring.
3. Steam glutinous rice in steamer for about 25 minutes or till rice is soft.
4. Mix coconut milk and salt. Add into steamed glutinous rice and continue to steam for another 10 minutes.
5. Remove and leave to cool.
6. Serve with coconut filling.

Coconut Filling
150 g palm sugar ( preferably gula melaka from Malaysia)
3 tbsp sugar
1 pandan leave (knotted)
1 grated coconut (white part only)- I used dried dessicated coconut ( approxiamtely 1 cup)
80ml water
1tbsp cornflour mix with 1tbsp water
Method:

1. Break the brown sugar/palm sugar into small pieces. Combine with the sugar, pandan leave and water. Cover over a medium flame until sugar dissolves.
2. Add in grated coconut and stir till fragrant.
3. Add cornflour mixture and stir for 2 minutes. Leave to cool.