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This is a local Malaysian savoury snack called Pulut Panggang in Bahasa Malaysia. Translated literally it means "grilled glutinous rice". It is wrapped with banana leaf and stuffed inside with spicy coconut or prawn sambal.

The glutinous rice has been cooked, wrapped and grilled again to get the charred flavours. Some parts of the rice will become toasted and crispy after grilling and that part is just delicious!

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How To Make Pulut Panggang

INGREDIENTS:

Glutinous Rice:

400g glutinous rice

200g coconut milk

1 tsp salt

4 pandan leaves, knotted

Spicy Coconut Filling:

200g grated fresh coconut

30g dried shrimps

Salt and sugar to taste

Spice Paste:

10g dried chilies, soaked in hot water, seeded and drained

3 fresh chilies, seeded

60g shallots, peeled

15g galangal, peeled and coarsely chopped

15g fresh turmeric, peeled

2 lemongrass, use bottom white part only

1 tsp corinder powder

You will need:

16 pieces of banana leaves (size - 6 X 7")

Stapler or toothpics

METHOD:

To Prepare Glutinous Rice:

Wash and drain the glutinous rice.
In a big bowl, add glutinous rice and enough water to cover. Stir well and leave it soak overnight.
The next day, drain the rice.
Prepare the steamer.
Line the steaming tray with banana leave and lightly grease with oil.
Place the rice and knotted pandan leaves into the lined steaming tray.
Steam for 20 minutes.
Stir salt in coconut milk.
Remove rice from steamer and discard pandan leaves. Add in the coconut milk and stir well.
Return to steamer and continue to steam for another 15 minutes.

Coconut Flling:

Wash dried shrimp and drain. Grind the dried shrimp with food processor until fine. Set aside.
Blend the spice paste ingredients in a food processor until fine.
Heat oil in a non-stick pan and saute ground spices paste until fragrant.
Add ground dried shrimp and stir well. Cook over a gentle heat until dry and change to darker colour.
Season with sugar and salt.
Then add in grated coconut. Stir well.
Cook until coconut is cooked.

To Prepare Banana Leaves:

Cut the banana leaves to 6 X 7 inches.
Wash and wipe.
Soften the banana leaves by passing them over the low fire of a stove.

To Wrap:

Lightly brush a piece of banana leave with oil.
Place about 50g of steamed glutinous rice onto the centre of the leave. Spread the rice by gently press it down.
Place about 14g - 15g of coconut filling on the centre. I like to press coconut filling together with hand first before placing on the rice.
Press rice with the banana leave to form a roll. Then wrap by rolling the banana leave.
Fold the both edges and secure them with toothpicks or stapler.
Cut off the excess of banana leaves with scissors.
Continue the process until the rice is finished.

To Grill:

You may grill with pan or oven.
Pan - Brush the banana leaves rolls with some oil and place on a non-stick pan and grill over medium heat until nicely charred both sides. About 3 minutes each side.
Oven - Set your oven to grill mode. Brush the banana leaves roll with some oil and grill at 230C for about 10 - 12 minutes or until nicely grill. Flip half way through grilling.

To Prepare Glutinous Rice