椰丝糯米饭 （Nyonya Pulut Inti）

 

在众多娘惹糕点中，"Pulut Inti" （马来西亚语），

其中一款我爱吃的糕点。

“Pulut Inti” (the malay term for this) is probably 

one of my favourite type of Nonya Kuih.

 这富有浓浓的椰浆香味的娘惹糕，

搭上香甜的椰糖椰丝，绝配！

一般外层都裹上一层香蕉叶。

These packets of Pulut Inti or Glutinous Rice with Sweet Coconut is infused with coconut milk . 

Usually served with grated coconut that’s been cooked with palm sugar.

 The whole thing is then wrapped in banana leaves.

传统椰丝糯米饭是由蓝花汁搅拌出来的蓝色饭团。

可是今天，安迪为了配合当月“小拇指”的主题 -  班兰，

而将蓝花换上绿色的班兰。

The traditional Pulut Inti has a blue coloured rice 

that is tinted with the natural blue essence from the blue pea flower.

 However,

today I have replaced the blue pea juice with pandan juice,

according to the  current month's Little Thumbs Up theme - "Pandan".

椰丝糯米饭 （Nyonya Pulut Inti） 

（食谱可做8个）

材料：                                                                  Ingredient:

250克糯米饭（浸泡至少5个小时）....................250g glutinous rice (immersed in water for at least 5 hours)

120毫升浓椰浆..................................................20ml concentrate coconut milk

65毫升清水+8片班兰叶（搅拌成汁）...............65ml water + 8 pcs pandan leave (blend into juice)

1/8 小匙盐........................................................1/8 tsp salt  

椰丝材料：                                                        Coconut Filling

160克白椰丝.....................................................160g grated coconut

90克椰糖............................................................90g palm sugar

40毫升清水........................................................40ml water

4片香兰叶 （打结）............................................4 pandan leaves (knotted)

香蕉叶 （ 剪成16x15公分） 8片 （用热水稍微烫过）

8 pics (16cm x 15cm) banana leave.(soften with hot water)

做法：

1. 将所有椰丝材料放入锅中煮至沸滚（椰丝除外）， 至椰糖溶化。  取出班兰叶， 再把白椰丝加入翻炒均匀至浓缩收干。 待凉。 

2. 将浸泡水中的糯米沥干后， 加入 椰浆，蓝花水和盐混合均匀。 

3. 将做法（2）以大火蒸20分钟后， 开盖稍微搅拌， 再继续蒸20分钟或至熟。 待凉。 

4. 取大约60克的糯米饭舀在香兰叶上， 再舀大约20克的炒香椰丝放在糯米饭上， 然后裹好即可。 

Method:

1. Boil all the ingredients for the coconut filling except the grated coconut until the palm sugar has melted. Take out the pandan leaves and mix the grated coconut with the palm sugar until even.

2. Drain the immersed glutinous rice,add coconut milk and pandan juice. Stir until even.

3. Steam (2) for 20 minutes,stir the rice lightly then steam for another 20 minutes or until cooked. Leave aside to cool.

4. Place about 60 g of glutinous rice on the prepared banana leaf,then spoon 20 g of coconut filling on it. Wrap it up and serve.

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.