Pulut Panggang or Grilled Glutinous Rice, a mouth watering Nyonya delicacies and also a very famous traditional Malay food in Malaysia. It’s best to make your own pulut panggang instead of buying from stall because you’re using 100% squeeze coconut milk and there is so much more fillings compare to store bought.
Ingredients
- 400 gm glutinous rice (soak overnight)
- 250 ml coconut milk (squeeze from 1 grated coconut)
- 2 blades of pandan leaves (tear middle and tied a knot)
- 1 tsp of salt
- **Make sure your water is boiling before you steam your rice
- Drained glutinous rice into a stainless steel pan and put in coconut milk, salt and pandan leaves. Make sure the liquid fully covering the rice.
- Steam on high heat for 40 – 45 mins.
Fillings
Ingredients A
- 12 dried chilies (soaked, seeds removed)
- 2 red chillies (soaked, seeds removed) (If you prefer more spicy, replace with cili padi)
- 8 tbsp of dried shrimp (soaked to soften)
- 8 cloves garlic
- 12 small shallots
- 3 lemon grass
- 1 tsp of turmeric
- 1 tsp of salt
- 1 tsp of sugar
- 1 cube of Knorr’s ikan bilis stocks
Ingredients B
- 2 tsp of belacan powder
- 2 bowl of grated coconut
Method:
- Blend all ingredients A
- Heat up your wok, add 3 tbsp of cooking oil, saute your blended ingredients (A) until fragrant.
- Then add in belacan, saute until fragrant.
- Add in grated coconut and mix together.
- Served with glutinous rice and durian (king of fruits)
