Pulut inti is a traditional Malaysian dessert consisting of glutinous rice cooked in coconut milk, topped with a sweet grated coconut filling, and wrapped in banana leaves. This treat is known for its rich, creamy texture and delightful combination of sweet and savory flavors.

Butterfly Pea Flowers Rice:

1. Soak the Butterfly Pea Flowers in boiling water for about 15 to 20 minutes.  Sieve and extract the water.
2. Wash and drain the glutinous rice.  
3. In a big bowl, soak the glutinous rice in the Butterfly Pea Flower water.  Stir well and leave it soak overnight or at least 4 hours.

Pandan Rice:

1. Wash and drain the glutinous rice. 
2. Soak the glutinous rice with water. Stir well and leave it soak overnight or at least 4 hours.

To steam rice:

1. The next day, drain both soaked rice separately.
2. Prepare the steamer. 
3. Line the 2 steaming trays with banana leave and lightly grease with oil.
4. Place both rice into the lined steaming trays individually. 
5. Add pandan juice into the plain soaked rice and mix well.
6. Tuck in or place the pandan leaves in the rice.
7. Steam over high heat for 20 minutes. 
8. Remove from steamer and add in the coconut milk. Stir well and remove the pandan leaves. 
9. Return to steamer and steam for another 15 minutes.  Remove from steamer.  Fluff the glutinous rice with fork or chopsticks.  Set aside to cool.

Assembling:

1. Wash then blanch the banana leaves in hot boiling water in a wok until soft.  Dry with kitchen towels.
2. Combine both sticky rice together in a mixing bowl.  Divide into 20 equal portions. 
3. Place one portion of rice in the centre of banana leaf, top with about 1 tablespoon of coconut topping. Then fold and wrap with banana leaf as per the pictures shown below.