Pulut Panggang

This is pulut panggang where the glutinous rice is wrap with grated coconut filling which the based is sambal belacan. Today I will show my style of pulut panggang and show you how to panggang at home using stovetop or induction cooker if your house without griller.

Nutrition Facts

Serving size : 60g

Servings : 13

Calories : 274

Fat : 7.5g

Protein : 6.9g

Ingredients

• 600g glutinous rice
• 340g coconut milk 
• 1 knot of pandan
• 1/2 tsp salt 
• 1/2 tsp sugar

Filling

• 350g grated coconut
• 3 nos lemongrass
• 1 tsp belacan 
• 1/2 tsp tumeric
• 8 clove garlic
• 12 nos shallot
• 1 tsp sugar
• 1 tsp chicken stock pwd
• little drop of soy sauce
• 2 nos bird eye chillies
• 4 tbsp chili giling
• 100g dried shrimp (udang kering)
• some oil

Method

1. Steam the glutinous rice with coconut milk for 30-45 mins or till cooked if necessary add water.
2. For the filling pour some oil into wok then fry the belacan and dried shrimp till fragrant.
3. Then, blend everything except the grated coconut.
4. Pour more oil to the wok then fried the blended item till fragrant and pecah minyak where the blended item force out the oil itself. Fried blended item till little dry but still have moisture.
5. Add in the grated coconut then fry the coconut till dry and cooked through.
6. Fluff up the rice and cut the banana leaves for about 20 cm length X 15 cm.
7. Wrap the rice with the filling and banana leaves set aside.
8. Pan fry the pulut panggang with some oil till it is charred. Set aside.
9. Then, line the aluminium foil in the wok and put some banana leaves on the bottom then arranged all the pulut panggang nicely and on the fire till wok very hot then turn to low heat close the wok lid then smoke for 10-15 mins make sure that no holes that let the smoke out. Can use a piece of paper or tissue to stop the hole. If u have the steaming rack you can put on top the banana leaves.
10. Serve.