椰丝糯米饭 ~ Pulut Inti ( Glutinous Rice with Coconut Topping )

食谱取自 ：人生加油站

椰丝糯米饭

糯米饭材料：

300g 糯米 （浸4小时）
120ml  椰浆
50ml  水
1汤匙 幼糖
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 ）

做法：

1. 将全部材料倒入8寸盆内，稍微搅拌均匀，排班兰叶在上面，蒸15分钟。

2. 取出班兰叶，将饭轻轻搅匀（如太干的话，可以淋上2汤匙水）再蒸15分钟。

3. 将盆取出来，备用。

馅料材料：

200g 椰丝
2粒 椰糖
120g 糖 （我没放 ）
50g 水
3片 班兰叶  
20g  玉米粉 （加2汤匙水搅拌均匀）

做法：

1. 椰糖、糖、水和班兰叶煮至滚加入椰丝。

2. 炒至椰丝稍微干后加入玉米粉糊炒至干即可。

3. 取一片香蕉叶,滔入1汤匙糯米饭和1茶匙馅料。

 

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
50ml water
1tbsp caster sugar
1/4tsp salt
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 .

For the coconut filling  :
200g fresh grated coconut
2 pieces gula Melaka
120g caster sugar ( I omit it )
50g water
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.