Pulut Panggang is a snack that comprises of steamed, glutinous rice and a spicy sambal filling. It is a dish wrapped in a banana leave. Characterised by its chewy glutinous rice infused with coconut milk and zesty sambal; This snack has become a Malaysian favourite—many held captive of this flavour combination.
Origin of Pulut Panggang
Surprisingly, the origin of this snack is not from Malaysia, but our neighbouring country, Brunei. In Brunei, this snack is immensely popular to the point where you can find it at almost any hawker stalls and pasar malams. However, compared to Malaysia, it’s not that easy to spot Pulut Panggang.
Translating to barbequed glutinous rice, Pulut Pangggang is a very filling snack .People often serve it at breakfast or tea time. Even then, this snack is most prevalent in Malaysia during the month of Ramadan. Many would buy the precooked snack on the way home and serve it later during Iftar.
Pulut Panggang Recipe: How to Make Delicious Pulut Panggang
Difficulty: Medium4
servings40
minutes30
minutes184
kcalHaving numerous steps and preparations, Pulut Panggang may be tedious to make for beginners. As many would not have a charcoal stove at home, we would be showing you the way to make this snack with a pan instead.
Ingredients
2 cups of glutinous rice (washed, soaked overnight, and drained)
½ cup of diluted coconut milk
1 teaspoon of salt
½ cup of dried shrimp (rinsed and drained)
3 shallots
2 cloves of garlic
2 lemongrass (thinly sliced)
1 inch of ginger
2 tablespoons of sugar
7 dried red chillies (soaked in hot water and drained)
1 teaspoon of turmeric
2 tablespoons of vegetable oil
2 cups of finely grated fresh coconut
Water
Banana leaves
Directions
- Start by making the spicy coconut filling. In a blender, add dried shrimp, shallots, garlic, lemongrass, ginger, sugar, salt, turmeric, and water. Blend the mixture until it has a paste-like consistency. Then heat the oil in a pan or wok and add the blended paste and sauté it until it becomes fragrant. Throw in grated coconut and cook for 5 minutes over medium heat (if it becomes too dry, add water). Then remove from heat and let it cool.
- Next, move on to making steamed glutinous rice. In a bowl, pour coconut milk and add salt. Gently stir the mixture until the salt is dissolved completely. When that is done, set it aside.
- In a round container, lay out some banana leaves, and place the rice on the leaves. Steam the rice for about 15 minutes then transfer it into a smaller bowl and add the coconut mixture. Set it aside after mixing well.
- Going onto assembling the Pulut Panggang, take a piece of banana leave and place 2 tablespoons of rice in the middle. Flatten the rice with the back of a spoon.
- Next, place 2 teaspoons of filling on top of the rice. Then roll the banana leaves to wrap around the rice (sandwich the filling between the rice).
- Flatten both edges and secure them with a toothpick or a stapler. Trim the excess edges with a scissor.
- Repeat this assembling process until there is no more rice left.
- Finally, in a pan, grill the Pulut Panggang for about 5 minutes for each side. With that done, your piping hot Pulut Panggangs are ready to be served!
Ways to Enjoy Pulut Panggang
If you find that making the glutinous coconut rice from scratch is too time-consuming, you could substitute it with Lemang for your convenience. Suitable to be eaten on its own for breakfast or tea, it is a filling dish that is sure to satisfy your hunger, as well as taste buds.
Explore other popular Malaysian delights with Lokataste Recipe and more!
