椰丝糯米糕 Pulut Inti

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.

把椰丝加入煮至稠。置放一旁待凉。 Add grated coconut and cook till the inti is thick. Set aside to cool.

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。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。 把糯米再次捣松，让颜色疏落沾色。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. 6. Extract the blue pea flower colouring & pour over a corner of the rice to colour it blue, steam rice for further 5 minutes. Now mix the rice together to get a marbled colour.

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.

把香蕉叶对折包扎在折‘首尾成包裹状即可。 Wrap up into a parcel, tucking in both ends, done.