Fragrant Gula Melaka Coconut Pulut Inti Recipe

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TLearn how to make the classic **Gula Melaka Coconut Inti** – a rich, fragrant, and sweet grated coconut filling that is the heart of many traditional Nyonya kuehs! This recipe is straightforward but I also share useful tips so your inti turns out moist but not too wet — the perfect consistency every time. Have you made Pulut Inti or used this inti in other kuehs before? Let me know in the comments which kueh you plan to use it for! ❤️

To see how the pulut (glutinous rice) is done in video, please check out this post: Kueh Salat

You can also pair this inti with my Kueh Dadar recipe: https://youtu.be/iKWhRUBoKeU and Ang Ku Kueh recipe: https://youtu.be/F9bV55N5zPw

Watch my step-by-step video tutorial below:

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

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Fragrant Gula Melaka Coconut Pulut Inti
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Easy & Versatile Nyonya Kueh Filling

Course: Dessert, Snack
Cuisine: Peranakan
Keyword: Gula Melaka
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)
  1. Cut 120 g gula melaka (palm sugar) block into small pieces
  2. Cut 6 pandan leaves and crush them by twisting
  3. Add 50 ml water into pan
  4. Add the cut gula melaka pieces
  5. Stir gula melaka and water over low heat
  6. Add 1/2 tsp salt
  7. Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
  8. Turn off the heat and remove pandan leaves from pan
  9. Add 300 g grated coconut into pan
  10. Mix grated coconut with the melted gula melaka over low heat
  11. Cook thoroughly until all the grated coconut is coated with the melted gula melaka
PULUT (Glutinous Rice)
  1. Wash glutinous rice to remove excess starch and soak for at least 2 hrs
  2. Wash about 40-50 dried flowers and boil in 100 ml of water
  3. After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water
  4. Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
  5. Add 1 tsp salt to thin santan and mix well
  6. Drain out the water from the soaked glutinous rice
  7. Lightly spray a 24 cm round pan with oil
  8. Transfer drained glutinous rice into pan
  9. Arrange some pandan leaves (optional)
  10. Pour the thin santan (coconut milk) all over
  11. Ensure the rice is thoroughly covered by the thin santan
  12. Place pan of rice in a steamer and steam for 20 mins. Thereafter, remove pandan leaves
  13. Fluff up the rice and pour blue pea flower water (in patches) over it
  14. Fluff up the rice again and steam for another 10 mins
  15. Remove pan from steamer. Set it aside
ASSEMBLY
  1. Soften banana leaf over steaming water
  2. Cut banana leaves to about 30cm x 20cm size
  3. Place a heaped tablespoon of pulot on the banana leaf
  4. Place a heaped teaspoon of sweetened grated coconut on top of the pulot
  5. Fold the banana leaf to enclose the pulot, leaving a bit of the grated coconut exposed
Recipe 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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