17 May '11, 10am
Pulut inti recipe
This is a glutinous rice parcel where the rice is coloured with a natural blue pea flower commonly found in Singapore and Malaysia. As this dessert tends to be quite filling, it can also be eaten during breakfast or tea. Makes 10 Ingredients: Rice: 250g glutinous rice, washed and soaked overnight or at least 4 hours 2 pandan leaves, knotted 150ml thick coconut milk 1 teaspoon salt or to taste 2 tablespoons sugar Natural blue colouring, extracted from pounding 10-12 blue pea flowers Coconut filling: 80g palm sugar or “gula Melaka 60ml water 2 pandan leaves, knotted 100g grated coconut, flesh only A pinch of salt 10 pieces banana leaves, scalded and cut into 12 cm x 14cm rectangles Method: Coconut filling: 1. Place palm sugar, water and pandan leaves in a small saucepan. 2. Cook until sugar dissolves. 3. Sieve into a clean saucepan. Add grated coconut, salt and continue cook...