This Malaysian delicacy is basically grilled stuffed glutinous rice wrapped in banana leaf. The glutinous rice is stuffed with shredded coconut and dried shrimp chilli paste whereas the rice is parboiled in coconut milk. The wrapped glutinous rice is then grilled in charcoal (traditionally) for that sweet and smoky flavour, and at the same time, adding a little crisp to the rice.
This recipe is named Simple Pulut Panggang. Truth be told, making this dish is never simple with various steps to observe. However, with the use of my prepared Sambal Udang Kering/Hae Bee Hiam, a rice cooker and a stapler, making this is a breeze. The rice is cooked in a rice cooker and no soaking is necessary. The ends are stapled together instead of using bamboo sticks. Lastly and most importantly, the filling is easily taken cared of with the use of the prepared sambal.
Simple Pulut Panggang/Rempah UdangMakes approx. 18 pcs
20 pcs 18x5 cm banana leaves, scalded and wiped clean
1 1/2 cup glutinous rice
1 cup (1 coconut) thick coconut milk
1 1/2 cup water
1/2 tsp salt
3 pandan leaves
Wash and put rice in a rice cooker with normal function. Cover the air vent and cook for 10 minutes before stirring the rice in the pot. Cover the rice cooker and air vent and continue to cook. Leave rice for 15 minutes on the cooker after it has cooked for it to absorb additional the additional steam.
100 g (1/2 coconut) shredded coconut, whites only
8 tbsp Sambal Udang Kering/hae bee hiam
3 tbsp water
2 tsp sugar or to taste
1/2 tsp salt or to taste
1/2 tsp coriander powder
Toast shredded coconut in a frying pan until it is fragrant. Add in all ingredients and stir fry until well combined.
1. Spoon some rice and apply thinly in the centre of banana leave.
2. Add a tablespoon of filling in the middle of the rice.
3. Roll banana leave into a long log. Fold and staple both ends, Repeat until finish.
4. Grill the little logs on both sides for about 15 minutes.