To begin, rinse the soaked glutinous rice thoroughly until the water runs clear. Drain well. Place the rice in a steamer lined with muslin cloth, and lay the knotted pandan leaves over it. Steam over medium heat for 20 minutes until partially cooked.

While the rice steams, mix coconut milk and salt in a bowl until the salt dissolves completely. Avoid shaking the coconut milk tin, scoop the thick top layer for richness. Set this mixture aside for later use.

Once the rice is partially cooked, transfer it to a large bowl. Pour in the prepared coconut milk mixture, stir gently to combine without breaking the grains, then let it sit covered for 10 minutes to absorb.

Return the rice to the steamer and steam for another 15–20 minutes or until fully cooked, soft, and fragrant. Stir once halfway through for even cooking. The grains should be sticky yet separate, not mushy.

While the rice steams, prepare the sweet coconut topping. Combine chopped palm sugar, water, and pandan leaf in a pan over low heat. Stir continuously until the sugar melts completely into a thick syrup. Avoid boiling too rapidly to prevent crystallisation.

Once melted, add the grated coconut and salt to the syrup. Mix thoroughly and cook over low heat for 5–7 minutes until the coconut is well-coated and the mixture is glossy but not watery.

Remove the pandan leaf and let the coconut mixture cool slightly. The texture should be moist and slightly sticky, not dry or overly wet. It should hold together when pinched.

If using banana leaves, cut them into 10x10 cm squares. Soften them by passing each piece quickly over a low flame. This prevents tearing and makes folding easier. You can also use food grade cupcake liners as a modern alternative.

Spoon a generous portion of the glutinous rice onto the centre of each banana leaf square. Flatten slightly. Top with a spoonful of the sweet coconut mixture. Fold the banana leaf into a neat square parcel, seam side down.

To serve, place the Pulut Inti on a platter, optionally warm. It’s traditionally enjoyed at room temperature with tea. For visual appeal, serve in banana leaf parcels or on a decorative tray lined with banana leaves. You may garnish with a few toasted sesame seeds or thin strips of pandan for aroma.