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Soak the glutinous
rice overnight; drain and discard the water. Steam
the rice for 15-20 minutes, until tender but not
soggy.
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Meanwhile press out the first coconut cream
from one coconut add 1 cup of water and press a
second time. Leave to stand in separate bowls.
-
To
the first pressing add 1 tsp salt. Take the top one
third from the second pressing and add it to the
first pressing, discarding the remainder or storing
for other use. When the rice is tender remove from
the heat and mix with the coconut cream; transfer
back to the heat again and steam for a further 5
minutes or until thick.
-
Oil a large cake tray and
flatten the rice mixture into it with the back of a
spoon, leave to cool. If it is possible to obtain
the flower 'bungah telang', before spreading the
rice, divide off one portion to be dyed with the
flowers; for this take 2 cups of blossom and pound
well: squeeze off the juice and add in the juice of
one lime; this can then be used as a natural blue
dye for a quarter of the rice, to be distributed in
a random fashion through the baking tray of white
rice.
-
Make the coconut candy topping by melting the gula melaka and sugar together with the fresh grated
coconut remaining; fry over a very low heat for
about half an hour or until the mixture is dry but
not heavy or burned.
-
This requires care as sugar
will burn easily if cooked over too high a fire. Cut
the cold rice into squares or other shapes and top
each piece with about a teaspoonful of the sweet
coconut mixture.
-
These small desserts should then be
wrapped in fresh banana leaves or cellophane paper
and served chilled.
Asian Recipes - Glutinous Rice
with Grated Coconut (Pulut Inty) Recipe