Pulut Panggang
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.
🧂 Ingredients
- 500g Glutinous rice (cooked and cooled)(Ensure the rice is cooked until tender but still holds its shape. Let it cool completely before using.)
- 50g Dried shrimp(Soak in warm water for 15 minutes, then drain and finely chop or process into a paste.)
- 200g Fresh grated coconut(If using frozen, thaw completely. For a richer flavor, toast the grated coconut lightly before using.)
- 10 pcs 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 Chili paste(Adjust to your spice preference. You can use fresh red chilies blended into a paste or store-bought sambal.)
- 2 medium Shallots(Finely chopped or minced.)
- 2 cloves Garlic(Minced.)
- 1-2 tbsp Sugar(To balance the flavors. Palm sugar is traditional and recommended.)
- 1/2 tsp Salt(Or to taste.)
- 1 tbsp Cooking oil(For sautéing the filling.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.