Pulut Inti

The “inti” in Pulut Inti is a very versatile ingredient that is used in many kuehs and desserts like Kueh Dadar, Ang Ku Kueh, Bread Buns, and even cakes. It is basically made up of grated coconut cooked in gula melaka. In this video, I will only show you how to make the inti, as the base for this kueh is the same as the bottom layer of the Kueh Salat in my previous post.

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

To make this delicious kueh, click on the video tutorial and print out the recipe below.

Thank you

Please click Image and YouTube Link below to view Video Tutorial:

YouTube Link:

Pulut Inti
Course: Snack
Author: Shiokman Eddie
INTI (Sweetened Grated 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
  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
  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
  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
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