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Pulut Panggang

Name: Pulut Panggang
Prep time: PT45 minutes
Cook time: PT30-35 minutes
Total time: PT1 hour 20 minutes
Yield: 10
Cuisine: Malaysia
Ingredients: 500g undefined Glutinous rice (cooked and cooled) (Ensure the rice is cooked until tender but still holds its shape. Let it cool completely before using.); 50g undefined Dried shrimp (Soak in warm water for 15 minutes, then drain and finely chop or process into a paste.); 200g undefined Fresh grated coconut (If using frozen, thaw completely. For a richer flavor, toast the grated coconut lightly before using.); 10 pcs undefined Banana leaves (Wipe clean and briefly pass over a low flame or dip in hot water to make them pliable and prevent tearing.); 2 tbsp undefined Chili paste (Adjust to your spice preference. You can use fresh red chilies blended into a paste or store-bought sambal.); 2 medium undefined Shallots (Finely chopped or minced.); 2 cloves undefined Garlic (Minced.); 1-2 tbsp undefined Sugar (To balance the flavors. Palm sugar is traditional and recommended.); 1/2 tsp undefined Salt (Or to taste.); 1 tbsp undefined Cooking oil (For sautéing the filling.)

Grilled Glutinous Rice Parcels

Fragrant and slightly sweet parcels of glutinous rice, filled with a savory spiced coconut and dried shrimp mixture, then grilled to perfection in banana leaves.

準備時間45 minutes

調理時間30-35 minutes

合計時間1 hour 20 minutes

分量10

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the filling: Heat the cooking oil in a pan over medium heat (approx. 175°C / 350°F). Add the minced shallots and garlic, sautéing until fragrant and lightly golden, about 2-3 minutes.
⏱️ 5 minutes
2
Add the chopped dried shrimp and chili paste to the pan. Cook for another 3-5 minutes, stirring constantly, until the shrimp is fragrant and the chili paste is well incorporated and slightly darkened.
⏱️ 5 minutes
3
Stir in the grated coconut, sugar, and salt. Continue to cook, stirring frequently, until the coconut mixture is dry and slightly toasted, resembling a 'serunding' texture. This should take about 10-15 minutes. Taste and adjust seasoning if needed. Remove from heat and let the filling cool completely.
⏱️ 15 minutes
4
Assemble the parcels: Lay a prepared banana leaf flat. Place about 2-3 tablespoons of cooked glutinous rice in the center and flatten it slightly. Spoon about 1-2 tablespoons of the cooled filling onto the rice.
⏱️ 10 minutes
5
Fold the banana leaf to enclose the rice and filling, creating a neat parcel. You can fold it like a rectangle or a triangle, securing the edges by tucking them in or using toothpicks if necessary. Repeat with the remaining rice and filling.
⏱️ 10 minutes
6
Grill the parcels: Preheat your grill (charcoal grill is traditional and recommended for best flavor) to medium heat (approx. 180°C / 350°F). Place the banana leaf parcels directly on the grill grates.
⏱️ 5 minutes
7
Grill for about 15-20 minutes, flipping occasionally, until the banana leaves are lightly charred and the parcels are heated through. You should smell a fragrant aroma of grilled banana leaf and coconut.
⏱️ 15-20 minutes
8
Serve the Pulut Panggang warm, unwrapped from the banana leaves, as a delightful snack or light meal.
⏱️ N/A

調理履歴を記録する

💡 プロのコツ

✓Toasting the grated coconut before adding other filling ingredients can enhance its nutty flavor.
✓Don't overfill the parcels, as this can make them difficult to fold and may cause the filling to leak out during grilling.
✓Using a charcoal grill imparts a unique smoky flavor that is characteristic of authentic Pulut Panggang.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add toasted peanuts to the filling for added crunch.
For a sweeter version, increase the sugar and reduce the chili paste, or omit it entirely and add a touch of pandan essence.