Pulut inti with spicy tomato jam

pulut inti with spicy tomato jam

Preparation time: 1 day (overnight)

Cooking time: 2 hours

Serves: 8-10



For pulut:

400g Thai glutinous rice, soaked overnight

250g coconut milk

6-8 pcs pandan leaves

Pinch of salt


For spicy tomato jam:

600g cherry tomatoes, roughly chopped

250g red onions, finely sliced

1 large red chilli, deseeded and finely sliced

75-80ml red wine vinegar

130-150g brown sugar

Pinch of salt



  1. Simmer ingredients in a pan for 30 to 40 minutes, or until jam thickens.
  2. Serve warm or cool. Store unfinished jam in the fridge.
  3. Rinse glutinous rice until water runs clear, then strain excess water.
  4. Season rice with salt, and stir until well combined. Add pandan leaves and 3/4 of the coconut milk, and steam for about 20 minutes.
  5. Add remaining coconut milk and steam for another 20 minutes, or until cooked. Taste half-cooked pulut to adjust seasoning if necessary.
  6. Serve warm with spicy tomato jam.


Tip: For a healthier version, replace coconut milk with water and add two tablespoons of extra virgin coconut oil.


Food styling and recipe prepared by Justina Yong