Pulut Panggang (Grilled Glutinous Rice)

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.


  • 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.


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


  • 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)

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