By eatmundo · August 4, 2026
🇲🇾AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Pulut Inti. The percentage is the share of ingredients the two recipes have in common.
Kolak PisangIn Indonesia · same ingredients67%
Kluay Buad Chee (Banana in Coconut Milk)In Thailand · same ingredients67%
Singkong ThailandIn Indonesia · same ingredients67%
A delightful traditional snack featuring glutinous rice steamed with coconut milk and topped with sweet coconut cooked in palm sugar. It is a perfect balance of creamy rice and the sweet coconut topping.
According to eatmundo's ingredient comparison, the closest dish to Pulut Inti from another cuisine is Kolak Pisang (Indonesia): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak the glutinous rice in water for 4 hours, then drain well in a colander.
- 2
Place the rice in a steamer basket lined with cheesecloth along with 2 knotted pandan leaves.
- 3
Steam over medium heat for 20 minutes until the rice grains are translucent and tender.
- 4
Mix the coconut milk with the salt, pour it over the hot rice and fold gently to coat every grain, then return the rice to the steamer and steam for another 10 minutes until the coconut milk is fully absorbed.
- 5
For the topping, put the palm sugar, 120 ml water and the remaining 2 knotted pandan leaves in a small pan and heat gently, stirring, until the sugar has completely dissolved into a syrup.
- 6
Add the grated coconut and 1 g salt to the syrup and cook over low heat, stirring often, for 10 minutes until the coconut has absorbed the syrup and is moist and sticky. Remove the pandan leaves.
- 7
Scoop the rice into small portions and top generously with the sweet coconut topping.
- 8
Serve warm or at room temperature, ensuring each bite captures both the creamy rice and the sweet coconut topping.
Frequently Asked Questions
What is Pulut Inti?
Pulut Inti is a Malaysian sweet kuih of steamed glutinous rice cooked with coconut milk and pandan leaves. It is topped with grated coconut cooked in palm sugar (gula melaka), and is typically enjoyed as a tea-time snack.
Can I use jasmine rice?
No, glutinous rice is essential for the sticky texture required for this dish.
How long should the rice soak?
At least 4 hours ensures the grains steam evenly without becoming hard in the center.
Is the coconut milk necessary?
Yes, it provides the signature lemak or creaminess that defines authentic Malaysian rice dishes.
Can I store the leftovers?
Yes, keep them in an airtight container for up to 24 hours, but reheat by steaming.
🇲🇾AI-generated image
