Fragrant Gula Melaka Coconut Pulut Inti Recipe

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I’m sharing my detailed recipe for Pulut Inti, a beloved traditional Nyonya kueh made with blue pea-stained glutinous rice and topped with a rich, fragrant Gula Melaka coconut filling.

The key to a great Pulut Inti lies in the balance of the creamy coconut milk in the rice and the moist, syrupy texture of the coconut topping. I’ll walk you through the essential steps, including how to achieve that beautiful indigo hue using natural blue pea flowers and the traditional technique for wrapping and filling these treats.

Watch my step-by-step video tutorial below:

YouTube Link: https://youtu.be/ppbN6rECRrc

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Fragrant Gula Melaka Coconut Pulut Inti

Easy & Versatile Nyonya Kueh Filling
Course Dessert, Snack
Cuisine Peranakan
Keyword Gula Melaka
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Shiokman Eddie

Ingredients

INTI (Fragrant Gula Melaka Coconut)

  • 120 g gula melaka palm sugar
  • 50 ml water
  • 1/2 tsp salt
  • 300 g fresh grated coconut

PULUT (Glutinous Rice)

  • 400 g glutinous rice
  • 40-50 blue pea flowers bunga telang (soak in 100 ml water)
  • 250 ml santan 150 ml thick coconut milk with 100 ml water
  • 1 tsp salt
  • Pandan leaves optional

Instructions

INTI (Fragrant Gula Melaka Coconut)

  • Cut 120 g gula melaka (palm sugar) block into small pieces
  • Cut 6 pandan leaves and crush them by twisting
  • Add 50 ml water into pan
  • Add the cut gula melaka pieces
  • Stir gula melaka and water over low heat
  • Add 1/2 tsp salt
  • Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
  • Turn off the heat and remove pandan leaves from pan
  • Add 300 g grated coconut into pan
  • Mix grated coconut with the melted gula melaka over low heat
  • Cook thoroughly until all the grated coconut is coated with the melted gula melaka

PULUT (Glutinous Rice)

  • Wash glutinous rice to remove excess starch and soak for at least 2 hrs
  • Wash about 40-50 dried flowers and boil in 100 ml of water
  • After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water
  • Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
  • Add 1 tsp salt to thin santan and mix well
  • Drain out the water from the soaked glutinous rice
  • Lightly spray a 24 cm round pan with oil
  • Transfer drained glutinous rice into pan
  • Arrange some pandan leaves (optional)
  • Pour the thin santan (coconut milk) all over
  • Ensure the rice is thoroughly covered by the thin santan
  • Place pan of rice in a steamer and steam for 20 mins. Thereafter, remove pandan leaves
  • Fluff up the rice and pour blue pea flower water (in patches) over it
  • Fluff up the rice again and steam for another 10 mins
  • Remove pan from steamer. Set it aside

ASSEMBLY

  • Soften banana leaf over steaming water
  • Cut banana leaves to about 30cm x 20cm size
  • Place a heaped tablespoon of pulot on the banana leaf
  • Place a heaped teaspoon of sweetened grated coconut on top of the pulot
  • Fold the banana leaf to enclose the pulot, leaving a bit of the grated coconut exposed

Notes

You can also pair this inti with many kueh recipes like:
Kueh Dadar recipe: https://youtu.be/iKWhRUBoKeU
Ang Ku Kueh recipe: https://youtu.be/F9bV55N5zPw
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