Yields20 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
INGREDIENTS :
Pulut (Glutinous Rice)
320gglutinous rice
120mlwater
¾tspsalt
4pandan leaves, cut into 5-inch lenghts
150gfresh undiluted coconut milk
65pieces fresh or dried blue pea flowers
Inti (Topping)
4pandan leaves
60mlwater
200gfresh coconut, peeled and grated
80gmelee sugar, roughly chopped
4tspsugar
⅛tspsalt
½tbsptapioca starch
Wrapping
20pieces banana leaves
PREPARATIONS :
1
Preparation
- Pour hot water into a cup and add the fresh or dried blue pea flowers.
- Soak for 5-10 Minutes till the blue colours comes out.
COOKING METHODS :
2
- Drain the soaked glutinous rice using the simmering basket.
- Place the rice in a steamer.
- Add in the salt and coconut milk and mix well.
3
- Sieve the blue peas flowers and add the blue pea flowers water into the glutinous rice.
4
- Pour 1000 ml water into the mixing jar. Place steamer in position.
- Place the pandan leaves on top of the rice and steam.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C
5
- Remove the pandan leaves. Use a chopsticks to stir the glutinous rice.
- Leave it to cool completely.
6
Topping
- Place the melee sugar into mixing jar and chop.
Settings: Press TURBO for Timer: 2 Seconds
7
- Add grated coconut, sugar, salt, water and knotted pandan leaves into mixing jar and cook. without measuring cup
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
8
- Add in tapioca starch into mixing jar and continue cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
9
- Transfer out and let it cool down.
10
Wrapping
- When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf.
- Top with a tablespoon of sweet coconut topping.
- Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end.
- Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end.
- Fold both ends under to form a pyramid shape package.
11
- Serve warm or at room temperature.
Nutrition Facts
20 servings
Serving size
pieces
Amount per serving
Calories130
% Daily Value *
Total Fat5.2g7%
Saturated Fat 4.6g23%
Cholesterol0mg
Sodium238mg11%
Total Carbohydrate19.7g8%
Dietary Fiber 1.3g5%
Total Sugars 5.6g
Protein1.7g
Calcium 1mg1%
Iron 12mg67%
Potassium 79mg2%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
Pulut (Glutinous Rice)
320gglutinous rice
120mlwater
¾tspsalt
4pandan leaves, cut into 5-inch lenghts
150gfresh undiluted coconut milk
65pieces fresh or dried blue pea flowers
Inti (Topping)
4pandan leaves
60mlwater
200gfresh coconut, peeled and grated
80gmelee sugar, roughly chopped
4tspsugar
⅛tspsalt
½tbsptapioca starch
Wrapping
20pieces banana leaves
Directions
PREPARATIONS :
1
Preparation
- Pour hot water into a cup and add the fresh or dried blue pea flowers.
- Soak for 5-10 Minutes till the blue colours comes out.
COOKING METHODS :
2
- Drain the soaked glutinous rice using the simmering basket.
- Place the rice in a steamer.
- Add in the salt and coconut milk and mix well.
3
- Sieve the blue peas flowers and add the blue pea flowers water into the glutinous rice.
4
- Pour 1000 ml water into the mixing jar. Place steamer in position.
- Place the pandan leaves on top of the rice and steam.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C
5
- Remove the pandan leaves. Use a chopsticks to stir the glutinous rice.
- Leave it to cool completely.
6
Topping
- Place the melee sugar into mixing jar and chop.
Settings: Press TURBO for Timer: 2 Seconds
7
- Add grated coconut, sugar, salt, water and knotted pandan leaves into mixing jar and cook. without measuring cup
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
8
- Add in tapioca starch into mixing jar and continue cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
9
- Transfer out and let it cool down.
10
Wrapping
- When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf.
- Top with a tablespoon of sweet coconut topping.
- Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end.
- Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end.
- Fold both ends under to form a pyramid shape package.
AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate