 |
| A Traditional Rice Pudding |
A few days ago one of our friends give us a dessert that I have not seen or tasted in a very long time. I was thrilled when my wife brought them home after her chance meeting with this friend. In Penang, this dessert is commonly found at food carts that sells Baba Nyonya cakes, fritters, puffs and all kinds of local delicacies. This is a popular item that is actually easy to cook. But the process may require slightly longer as the main component is glutinous rice. The glutinous must first be soaked for several hours to allow the glutinous rice to absorb water.
 |
| Pulut Inti |
Therefore, when steamed the glutinous rice becomes soft and fluffy. My grandmother used to make this glutinous rice pudding for breakfast every so often. I have nearly forgotten about this particular glutinous rice pudding until just a few days ago. I remember, when cooking (steaming) the glutinous rice several of the ingredients used were the same to cooking the fragrant coconut milk rice (nasi lemak). There were screw pine leaves, coconut milk and water added into the pot with the glutinous rice when steaming. The palm sugar and shredded coconut flakes were separately prepared then garnished on top of the glutinous rice.
 |
| Traditional Pulut Inti |
Basically, Inti means stuffing in Malay but this stuffing is not placed in the wrap in between two layers of glutinous rice just like sushi. But rather, it is applied on the top of the rice pudding to give it a flavourful sweet taste of coconut palm. This sugary liquid and coconut flakes paste were just a mixture of some liquified palm sugar to coconut flakes. The coconut flakes has to be the very fine ones.
No comments:
Post a Comment