Pulut Panggang

One of the all time favourite savoury kuih of Malaysians, a definate local kuih, using all local ingredients... Err... mind u, the currypuff /karipap is not 100% local, it uses wheat flour...wheat...wheat, u see.....

I did this my way!!!

The assembly...
I was lazy to flatten each piece of rice like making sushi roll, so I did it this way.

Or u can just do it swiss roll style!! Your own way, any way.


Filling:
10-12 dried chillies (soaked, seeds removed)
60gm dried shrimp (soaked)
50gm shallots
3cm fresh turmeric
2 lemongrass
280gm fresh grated coconut
2 tsp salt
2 tsp sugar
1 cup water
¼ cup oil

1. Place dried chillies, dried shrimp, shallots, turmeric and lemon grass into a food processor and puree.
2. Heat wok and put in oil. Fry (1) on medium heat until fragrant and dry.
3. Put in grated coconut, and mix well. Continue to fry until coconut is fragrant. Put in seasonings and water. Cook until mixture is slightly moist, as in packable when pressure is laid, but not so moist that u see juices seeping out.
4. Remove from heat and let it cool.
This step can be done in advanced for many days, kept frozen until needed. This amount is for double the amount of rice stated below, so u can freeze this in separated into 2 portions.

Rice:
600gm glutinous rice (soaked overnight, or at least 3 hours, and then drained)
100ml thick coconut milk
500ml water( or more)
3 blades pandan leaves, torn
2 tsp salt
Placed drained rice into a baking pan and put in water, salt and coconut milk. Make sure the liquid is fully covering the rice.
Steam on high heat for half and hour or until rice turns translucent and cooked. Keep rice warm.

Banana Leaves:
Wash leaves and cut into preferred sizes. Bring a pot of water to a boil and put in few drops of oil. Blanch leaves until they are pliable.

Assembly----My Way:

1. Line baking pan with baking paper overlapping on the sides.



2. Place half the warm rice into the lined baking pan and level rice with a fork.
3. Place half the filling onto leveled rice, and level the filling.
4. Spoon the other half of rice evenly over filling.


5. Press rice to firmly pack it up.
6. Leave to cool down.


7. When rice has cooled down, overturn it onto a cutting board, and slice it into preferred sizes.


8. Wrap each piece of rice with a piece of blanched banana leaf, sealing up the sides with staples or toothpicks.




9. Grill wrapped rice until slightly burnt. (Or u can fry them in lightly greased pan)


Your grilled glutinous rice is ready to be served!