Pulut Panggang Rempah Udang / Grilled Glutinous Rice Rolls
Ingredients
Sambal fillings
Directions
- 1
Wash the glutinous rice 3-4 times. Soak the glutinous rice for 4 hours.
- 2
Drain the water and leave the glutinous rice stand in colander for 30 minutes.
- 3
Transfer the rice to a plate, add in coconut milk, salt & sugar. Add the knotted pandan leaves. Steam the glutinous rice for 30 minutes or till soft.
- 4
Once the rice is cooked, remove from the heat and let it cool until use.
- 5
Blend or pound together the shallots, galangal, lemongrass, soaked dried chilli, and dried shrimps until smooth paste.
- 6
Heat 2 tbsp oil, sauté the pounded ingredients till aromatic. Add in the shredded coconut, sugar, salt, cumin, coriander and fennel powder. Stir and cook for 3 minutes.
- 7
Add in the coconut milk and continue stirring for another 2 minutes over medium heat. Remove from the heat and set aside.
- 8
Cut the banana leaves into 6x8-inch. Wipe them with a wet cloth, then soften them over a gas stove flame.
- 9
Put 2 tbsp of cooked glutinous rice on the banana leaves and spread the rice in the middle. Top with sambal fillings.
- 10
Bring 2 banana leaves together and use them to fold the rice around the sambal filling. Then roll it nice and tight, pressing the rice from both sides into the banana leaves. Fold the end and secure with toothpick.
- 11
Apply a thin layer of oil to the pan. Grill the wrapped pulut over medium heat for about 3 minutes or until nicely charred on both sides.
- 12
Enjoy warm. Store the leftovers in the fridge for up to 1 weeks. Simply reheat the pulut panggang in the microwave for 2 minutes.
