Making Pulut Panggang: Grilled Glutinous Rice in Banana Leaves

Pulut Panggang is a traditional Malaysian dish that features grilled glutinous rice wrapped in banana leaves. This mouthwatering delicacy is often served during festive occasions and special gatherings. The process of making Pulut Panggang involves a few simple steps, but the result is a flavorful and aromatic dish that will leave you craving for more.

To make Pulut Panggang, you will need some ingredients such as glutinous rice, coconut milk, dried shrimp, shallots, garlic, and spices. The first step is to soak the glutinous rice for a few hours to soften it. Then, it is cooked with coconut milk, giving it a creamy texture and a fragrant aroma.

While the rice is cooking, the filling is prepared by sautéing dried shrimp, shallots, garlic, and spices to enhance the flavor. Once the rice and the filling are ready, they are wrapped together in banana leaves and grilled until the aroma fills the air. The banana leaves not only impart a unique fragrance to the dish but also help to keep the filling moist and tender.

Ingredients for Pulut Panggang

  1. Glutinous Rice: Also known as sticky or sweet rice, glutinous rice is the main component of Pulut Panggang. It has a sticky texture when cooked, which helps the dish hold together.
  2. Coconut Milk: Coconut milk is used to add richness and flavor to the Pulut Panggang. It is usually mixed with the glutinous rice before cooking to infuse it with a creamy coconut taste.
  3. Shrimp Paste: Shrimp paste, also known as belacan, is a common ingredient in Malaysian and Indonesian cuisine. It is a pungent seasoning made from fermented shrimp and adds depth of flavor to the Pulut Panggang.
  4. Dried Shrimp: Dried shrimp is often added to the Pulut Panggang to give it a savory and umami taste. The shrimp is usually ground or finely chopped before being mixed into the rice.
  5. Coconut Sugar: Coconut sugar is a natural sweetener made from the sap of coconut flower buds. It is used to sweeten the mixture of glutinous rice and coconut milk before grilling.
  6. Banana Leaves: Banana leaves are used as a wrapper for the Pulut Panggang. The leaves not only add a delightful aroma to the dish, but they also help to keep the rice moist and prevent it from sticking to the grill.
  7. Additional Fillings: While not necessary, you can also add other ingredients to the Pulut Panggang to enhance its flavor. Some common fillings include minced meat, grated coconut, or dried fruits.

These are just the basic ingredients for Pulut Panggang. Depending on personal preferences and regional variations, there may be additional spices or seasonings used. However, these main ingredients will give you a delicious and authentic Pulut Panggang that can be enjoyed on its own or served with a dipping sauce.

Steps to Prepare Pulut Panggang

Steps to Prepare Pulut Panggang

Step 1: Prepare the ingredients

First, gather all the necessary ingredients for making Pulut Panggang. This includes glutinous rice, coconut milk, salt, dried shrimp, shallots, garlic, red chili, turmeric powder, and banana leaves. Make sure you have enough banana leaves to wrap the rice.

Step 2: Cook the glutinous rice

Wash the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight. Drain the rice before cooking. In a pot, combine the soaked rice with coconut milk and salt. Cook the rice over low heat, stirring occasionally, until it becomes sticky and fully cooked. Set aside to cool.

Step 3: Prepare the filling

In a pan, heat some oil and sauté the dried shrimp, shallots, garlic, and red chili until fragrant. Add turmeric powder and continue to cook for a few more minutes. Remove from heat and let the filling cool.

Step 4: Wrap and grill

Step 4: Wrap and grill

Take a piece of banana leaf and cut it into a rectangular shape. Place a spoonful of cooked glutinous rice in the middle of the leaf. Add a spoonful of the filling on top of the rice. Fold the banana leaf to form a packet, securing the edges with toothpicks or strings. Repeat this process for the remaining rice and filling.

Ingredients Quantity
Glutinous rice 2 cups
Coconut milk 1 cup
Salt 1 teaspoon
Dried shrimp 1/4 cup
Shallots (finely chopped) 2
Garlic (minced) 4 cloves
Red chili (deseeded and sliced) 2
Turmeric powder 1 teaspoon
Banana leaves (cleaned and cut into rectangles) Sufficient amount

Finally, heat up a grill or a charcoal stove. Place the wrapped Pulut Panggang on the grill and cook for about 10-15 minutes on each side, or until the banana leaves are charred and the rice is fully cooked. Serve hot and enjoy the delicious Pulut Panggang!

Grilling and Serving Pulut Panggang

To grill pulut panggang, it is important to prepare a medium fire on the grill. Too high of a flame can burn the outside of the banana leaves, while too low of a flame may not properly cook the rice. Once the fire is ready, the wrapped pulut panggang can be placed directly on the grill grates. It is crucial to flip the packets occasionally to ensure even cooking and prevent burning. The pulut panggang should be cooked for about 15-20 minutes, or until the rice is fully cooked and the banana leaves are slightly charred.

Here is a step-by-step guide on how to serve pulut panggang:

  1. After the pulut panggang is grilled to perfection, carefully remove it from the grill using tongs.
  2. Allow the pulut panggang to cool slightly before unwrapping the banana leaves. Be cautious as the filling may still be hot.
  3. Gently peel back the banana leaves to reveal the cooked glutinous rice inside.
  4. Using a sharp knife, cut the pulut panggang into smaller, bite-sized pieces.
  5. Arrange the sliced pulut panggang on a serving platter or individual plates.
  6. Optionally, you can garnish the pulut panggang with fresh herbs, such as cilantro or mint, for added flavor and presentation.

Now, the pulut panggang is ready to be enjoyed! This flavorful dish can be served as a delicious snack, appetizer, or even a main course. Its unique combination of smoky rice and savory filling makes it a crowd-pleaser at any gathering or meal.

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