I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.
What Is Pulut Panggang?
Pulut panggang is a famous traditional Malay snack that contains steamed, glutinous rice with a spicy sambal filling. The rice is then wrapped in banana leaves and grilled over a traditional charcoal stove. This special Malay snack is very filling and is usually served at teatime. It is good eaten hot—fresh from the charcoal fire. However, when I make this recipe I use a pan, since I didn't have a charcoal stove. Therefore, the taste is slightly different from the authentic, grilled version.
The Process Is Time-Consuming (But Worth It!)
The process of making pulut panggang is time-consuming and a little bit tedious. You begin by soaking the glutinous rice overnight, which helps speed up the steaming process the next day. Also, you will need banana leaves to wrap the rice. Cut the leaves into rectangles and smoke to make them soft for folding or wrapping. You will also need toothpicks or stapler pins to secure the ends of the leaves. To save time, you can cook the spicy sambal filling a day before and keep it in the fridge. Take out an hour or two to bring it back to room temperature.
A New Snack for My Husband
I was determined to make this snack because my husband had never had it before. I knew he would like it. I love making Malay desserts and snacks for my husband because they are new to him.
Let's take a look at the ingredients.
- 2 cups glutinous rice washed, soaked, and drained (I use Thai glutinous rice)
- 1/2 cup diluted coconut milk
- 1 teaspoon salt
- 1/2 cup dried shrimp, washed and drained
- 3 shallots
- 2 cloves garlic
- 2 lemongrass, thinly sliced
- 1-inch ginger
- 2 tablespoons sugar
- 7 dried red chilies, soaked in a hot water and drained
- 1 teaspoon turmeric
- 2 tablespoons vegetable oil
- 2 cups finely grated fresh coconut
- Water for blending
- Banana leaves
- Make the spicy coconut filling: In a blender, combine the dried shrimp, dried chilies, shallots, garlic, lemongrass, ginger, sugar, salt, turmeric, and water. Blend until it makes a paste. Heat the oil in a pan or wok. Saute the paste till fragrant. Throw in the grated coconut and cook for 5 minutes over medium heat. If it becomes too dry, add some water. Remove from heat to let it cool.
- Make the steamed glutinous rice: In a bowl, add the coconut milk and salt. Gently stir until the salt is dissolved. Set aside. In a round container lay flat some banana leaves and place the rice on the top of the leaves. Steam for about 15 minutes. Transfer the rice into a medium bowl and add the coconut milk mixture. Mix well. Set aside.
- Wrap the pulut panggang: Take a piece of banana leaf. Place 2 tablespoons of rice in the middle and flatten the rice using the back of the spoon.
- Place 2 teaspoons of the filling and put on top of the rice.
- Roll the banana leaf right from the bottom.
- Flatten both edges and secure them with the toothpicks.
- Trim the excess edges with scissors.
- Repeat this process until all rice is done.
- Brush some oil on the leaves (upside down) before grilling.
- Grill for about 5 minutes each side.
- Enjoy while it is hot.
Questions & Answers
Question: Can I soak the glutinuos rice for four hours?
Answer: Yes, you can.
© 2018 Liza
Liza (author) from USA on May 13, 2020:
ASRUL HAFEZ BIN ABAS on May 13, 2020:
Liza (author) from USA on April 29, 2020:
My husband never had this snack before we moved to the US. Every now and then I make this as a snack to enjoy during tea time. The spicy sambal filling is the star of this dish! Thanks, Mitchelle for commenting.
Mitchelle Peter from Dubai, U.A.E on April 29, 2020:
All the ingredients make this snack sound really delicious! Will have to give this a try! Thanks for sharing :)