Following from my last post on Pulut Inti, I still have some left over ingredients. So why put to waste? Hence here is another classic Malaysian kuih.
Pulut Panggang is another common food you will find in bazaars during the Ramadan period. You will also find them at Malaysian coffee shops during tea time. They really go down well with a nice cup of coffee or teh tarik. I for one would never give this a miss whenever I see one.
To my UK Muslim friends: Happy Eid.
And to my Malaysian Muslim friends; “Selamat Hari Raya Eidil Fitri – Semoga makanan tradisi membawa pulang memori bahagia dan kita pulang kepada mereka yang tersayang.”
- 250g glutinous rice (soaked for at least 3 hrs – overnight if possible)
- 2 sheets of banana leaves (blanch your leaves before using, for hygiene purposes) cut into 4 X 2 inches
- 200 ml coconut milk
- 1 cup of unswettened shredded coconut (for better results use fresh grated coconut)
- 4-5 shallots
- 4-5 tbs of dried shrimp (soaked water for 15 mins then dried)
- 2 tsp coriander powder
- 1 candle nut
- 1 small piece of belacan a.k.a shrimp paste (toasted and ground)
- Some toothpicks to seal the parcel
- Start by mixing your glutinous rice with coconut milk, then steam for a good 30 minutes until rice is fluffy and translucent. When done, set aside and allow to cool.
- Mix your dried shrimp, shallots, coriander powder, candle nut, and belacan.
- In a hot frying pan, fry the mix using a little oil until you get a lovely pungent aroma. Add enough oil until you get a paste like mix.
- Next add the shredded coconut and give it a good stir. You need to stir the mix constantly to avoid over burning. When done, set aside and allow to cool.
- Now, time to wrap-up. start by flattening some rice lengthwise on your banana leaf, top it with some mix then top-up with a little more rice. When done, fold in both top and bottom of the banana leaf. Secure the sides with toothpick. Oil the parcels to avoid them getting scorched when grilling them later.
- Once you’re done wrapping up all your parcels. Place them in the oven grill (or bbq pit) and allow to grill for 20-30 minutes. The lovely smell of the banana leaves will infuse into the rice giving it a lovely aroma.
- Serve hot!
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