🇲🇾 Malaysia · Food
Pulut Inti
By eatmundo · August 4, 2026
A delightful traditional snack featuring savory glutinous rice steamed with coconut milk and topped with aromatic ingredients. It is a perfect balance of creamy rice and the bold, savory kick of spicy fried aromatics.
Ingredients
check them off as you prepareHow 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
Pour the coconut milk and salt over the hot rice, fluffing gently with a fork to incorporate.
- 5
Coarsely chop the dried shrimp, shallots, and bird eye chilies into a rough paste.
- 6
Heat 3 tablespoons of oil in a small frying pan and sauté the paste until fragrant and crispy.
- 7
Scoop the rice into small portions and top generously with the spicy shrimp mixture.
- 8
Serve warm, ensuring each bite captures both the creamy rice and the savory crust.
Frequently Asked Questions
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.
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