Pulut Panggang — Print Recipe — The Culinary Codex

Banana-leaf parcels of glutinous rice stuffed with a savory dried shrimp and coconut filling, grilled until smoky and lightly charred.

Ingredients

400g glutinous rice, soaked 4 hours and steamed
200ml coconut milk
1 tsp salt
Filling: 100g dried shrimp (ground), 100g grated coconut, 3 shallots (sliced), 1 tbsp chilli paste, 1 tsp sugar, salt
Banana leaves, cut into rectangles

1 Steam soaked glutinous rice with coconut milk and salt until tender and sticky.
2 Fry shallots until golden, add ground dried shrimp, grated coconut, chilli paste, sugar, and salt. Cook until dry and fragrant.
3 Soften banana leaves over an open flame or in boiling water.
4 Place a thin layer of glutinous rice on a banana leaf rectangle, add a spoonful of filling, then top with more rice.
5 Fold the banana leaf into a flat parcel and secure with toothpicks.
6 Grill over medium heat for 3-4 minutes per side until the banana leaf is charred and the rice is lightly toasted.

Did You Know?

The smoky aroma of pulut panggang grilling on charcoal is one of the signature scents of Bruneian pasar malam (night markets).