Makes 12 packets of Pulut Inti

Ingredients:

Coconut Filling
30g Carob Syrup
40g Water
2 Pandan Leaf, knotted
75g Grated Coconut

Glutinous Rice
400 g Glutinous Rice, soaked 2 hours, rinsed & drain well
1 tsp Sea Salt
150 ml Coconut Milk
2 Pandan Leaf, tied into a knot

Banana Leaves for wrapping 12 pcs 14 x 16 cm & 12 pcs 4 x 4 cm (optional)

Method:
Coconut Filling: In a medium pan, Add the grated coconut, combine the water ,Carob Syrup and panda leaves. Bring it to a boil and simmer for about 10 minutes until liquid starts to thicken and become syrupy.

Glutinous Rice: Place the soaked rice and Pandan leaves in a baking tin. Steam on high heat for about 20 minutes. Then add in the salt and coconut milk, mix well. Steam the rice again over high heat for about 15 minutes. Remove the rice from the steamer.

Place a heaped Tbsp of cooked rice in the center of each banana leaf and place about 2 tsp of coconut filling on top of the rice or on each little square banana leaf and place on top of the rice. Fold the leaf on both sides and tuck both ends under, to enclose the rice. You should be able to see a little but of coconut filling from the top.

• Step 1
  Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.
• Step 2
  Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub honey mixture over lamb. Add vegetables to pan. Roast for 15 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Stand, covered, for 10 to 15 minutes before carving. Serve with roasted vegetables.
• Method for Rosemary Roasted Potatoes: