糯米饭材料：300g 糯米 （浸4小时）
1/4 茶匙 盐
2片 班兰叶 （切成8小片）
香蕉叶 （剪成大约 15 x 20cm , 然后用滚水烫软 ）
120g 糖 （我没放 ）
20g 玉米粉 （加2汤匙水搅拌均匀）
Recipe source : Annann
Pulut Inti ( Glutinous Rice with Coconut Topping )
Ingredients for glutinous rice :300g glutinous rice ( soaked at water for 4 hours )
120ml coconut milk
1tbsp caster sugar
2 pandan leaves ( cut into small piece )
banana leaves ( cut into 15 x 20cm , and blanch in boiling water until soft )
Method :1. Mix all ingredients until well combined and pour into 8” plate / baking tray . Arrange screwpine leaves on top of the rice mixture . Steam for 15 minutes .
2. Discard pandan leaves , using a spoon and mix evenly ( if it is too dry , can add 2tbsp water ) . Continue to steam for another 15minutes .
3 . Remove from heat and set aside to cool .
200g fresh grated coconut
2 pieces gula Melaka
120g caster sugar ( I omit it )
3 pandan leaves
20g cornflour ( add 2tbsp water and mix well )
Method :1. Bring gula melaka , caster sugar , water and pandan leaves to boil then add in fresh gated coconut .
2. Stir fry until slightly dry then add in cornflour mixture and fry until dry .
3. To assemble Pulut Inti , spoon 1tbsp rice , top with 1tsp coconut filling .
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Mom and co-hosted by Joceline from Butter , Flour & Me.