Pulut Inti is another popular Nyonya Kuih and I guarantee you, it is the easiest to make. “Pulut” means glutinous rice and “Inti” is the filling. I’ve always known Bunga Telang as the two Malay words or Blue Pea/Clitoria ternatea for some. It is widely available in Malaysia, Singapore or in the Asian countries. Well, in Australia, I get them specially flown in from Brisbane. The blue extract gives out this beautiful natural color for the glutinous rice. Here’s how to make. Try it and let me know how you went..
500g glutinous rice
30 bunga telang or blue pea
150 mls/milliliters coconut milk
half tbsp salt
500 grams grated coconut
250 grams palm sugar
200 grams caster sugar
1 tbsp plain flour
1. Boil 700 mls water with 30 bungah telang/blue pea. Cool the blue water and pour over the glutinous rice. Soak the rice for an hour.
2. Strain and steam rice over high heat for half hour.
3. Pour the coconut milk and mix with half tbsp salt over the rice and mix well.
4. Cover the rice and steam for another 20 minutes. Cool and serve with banana leaves.
The coconut topping
Melt palm sugar and caster sugar with 100 mls of water. Add in the grated coconut, stir under medium heat for 10 minutes or until the mixture is semi dry. Add the plain flour and stir for another minute. Turn off heat and cool the mixture. Roll into a ball and top it on the glutinous rice. Wrap both glutinous and the coconut topping.