200g pulot (glutinous rice - wash and soak overnight)
a pinch of salt
150ml thin coconut milk
3 tablespoon thick coconut milk
A little blue colouring (optional)
Filling ~
200g grated wite coconut
75g gula melaka, chopped coarsely(Red sugar)
1 tablespoon sugar
3 tablespoon water
2 pandan leaves
Method:~
Drain water from the rice, and add in the pinch of salt. Put rice in a
shallow greased tin, add in the thin coconut milk, stir until rice is
evenly mixed and steam for about 20 to 30 minutes or until rice is done.
Add a few drops of blue colouring, if used, to the cooked rice and pour the
thick coconut milk over it. Steam for another 5 minutes.
Filling :~
Put sugar,gula melaka and water in saucepot and boil until sugar dissolves.
Strain the syrup.
Put grated coconut,pandan leaves and syrup into a saucepan and cook,
stirring all the time. When mixture is fairly dry remove from fire.
To serve, place a spoonful of pulot on a banana leaf (cut to approximately
15 x 8cm). Put a little filling on top and then wrap into little parcels.
