椰丝糯米糕Pulut Inti

Directions

我很喜欢椰糖椰丝的味道和口感，除了传统糕点之外，它也可以拿来当包子或面包的馅料，都特别好吃！

Step 1

椰丝做法To prepare inti : 1. 椰糖加水加班兰叶煮溶后过滤。In a small pot, bring to boil gula melaka, water and pandan leaves. Sieve into a clean pot.

Step 2

2. 把椰丝加入煮至稠。Add grated coconut and cook till the inti is thick.

Step 3

3. 置放一旁待凉。Set aside to cool.

Step 4

糯米做法To prepare pulut : 4. 糯米滴干后和班兰叶、椰浆、盐及糖混合，然后放入蒸盘，蒸20分钟至米熟，去掉班兰叶，把米捣松。Drain soaked glutinous rice & place in a tray with pandan leaves, coconut milk, salt & sugar. Steam rice for 20 minutes until it is cooked, discard the pandan leaves, fluff up rice to mix it up thoroughly.

Step 5

5. 加入蓝色花汁(若用) 倒入糯米的一个角落，然后继续蒸5分钟。Extract the blue pea flower colouring & pour over a corner of the rice to colour it blue, steam rice for further 5 minutes.

Step 6

6. 把糯米再次捣松，让颜色疏落沾色。Now mix the rice together to get a marbled colour.

Step 7

组合To wrap up : 7. 舀1汤匙糯米放在香蕉叶上，再铺1茶匙椰丝在糯米上。Spoon 1 heaped tablespoon rice onto each piece of softened banana leaf & place 1 heaped teaspoon cooked coconut “inti” on the top.

Step 8