pulut-panggang
Next Dish: Tiguadege Na
Pulut Panggang is a traditional Malaysian and Indonesian delicacy made from glutinous rice filled with a spiced mixture of grated coconut, dried shrimp, and lemongrass, then wrapped in banana leaves and grilled. The dish is renowned for its unique, savory flavor and fragrant aroma imparted by the banana leaves during grilling. It is commonly served as a snack or appetizer and is a popular choice during festive occasions. The name "Pulut Panggang" literally translates to "grilled glutinous rice" in English.
Recipe
Ingredients:
2 cups Glutinous Rice
1 cup shredded Coconut
1/2 cup dried Shrimp
4 Shallots
2 cloves Garlic
2 Lemongrass
2 Red Chilies
2 teaspoons Tamarind Paste
2 teaspoons Sugar
1 teaspoon Salt
Banana Leaves for wrapping
Toothpicks or string for securing
Instructions:
Rinse the glutinous rice a few times until the water runs clear. Soak the rice in water overnight or for at least 4 hours.
Rinse the dried shrimp and soak in warm water for 15 minutes. Drain and set aside.
Blend the shallots, garlic, lemongrass, red chilies, and soaked shrimp in a food processor until finely ground.
Heat some oil in a pan and sauté the blended ingredients until fragrant. Add the tamarind paste, sugar, and salt. Stir well.
Add the shredded coconut to the pan and stir until well combined. Set aside to cool.
Drain the soaked glutinous rice and steam for about 20 minutes, or until the rice is cooked and sticky.
While the rice is still hot, mix it with the coconut filling until well combined.
Cut the banana leaves into rectangles (about 20cm x 15cm). Rinse the leaves and pat dry.
Place a spoonful of the rice mixture onto a banana leaf. Roll it up tightly and fold in the ends. Secure with a toothpick or string.
Repeat with the rest of the rice mixture and banana leaves.
Grill the wrapped rice on a charcoal grill or bake in an oven at 180°C for about 15 minutes, or until the banana leaves are slightly charred.
Let the Pulut Panggang cool before unwrapping and serving.