Pulut Panggang with Rempah Udang

Pulut panggang Rempah Udang is a famous traditional Malay snack that contains steamed, glutinous rice with a spicy sambal filling. Using banana leaves to "wrapped" It will give a nice pleasant smoky flavor and aromas. That's why pulut panggang is so special yummy delicious.

Pulut Panggang with Rempah Udang

Ingredients A:
2 cups glutinous rice
1/2 cup ayam brand santan
1/4 cup water
1 teaspoon of salt
A few pieces of pandan leaves

Prepare glutinous rice

Wash glutinous rice clean and soak the glutinous rice for 4 hours.
Prepare the steamer with boiling water, line the steamer tray with pandan leaves.
Add glutinous rice, steam for 20 minutes.
Mix santan, water with salt in a metric cup, stir until well combined.
Steam another 15 minutes or until cook. Set aside to cool.

Ingredient B: To be blend:
10 grams of dried chilies (wash, cut and soak in hot water )
1 medium onion
3 cloves of garlic
1 teaspoon turmeric powder
1 piece of shrimp paste
2 lemongrass stalks (use the white part only)
50 grams of dried shrimp (soaked )
1 teaspoon roasted coriander seeds
3 pieces of kaffir leaves

A little water to blend

Other Ingredients:

200 grams of fresh white grated coconut
4-5 tablespoons of cooking oil
Salt and sugar to taste

Stapler or toothpick

Sufficient Banana leaves 18cm x 15cm

Wash and wipe the banana leaves dry. Use the lowest flame gas to soften the leaves.

Direction
In a wok heat the oil, add blended spices saute until aromatic.

Add in grated coconut, salt and sugar to taste.

Fry over medium heat until dry and dish up.

Place glutinous rice on a banana leaf, add 2 teaspoon of filling.

Top glutinous rice on top of the fillings and roll firm and tight like rolling sushi.

Secure both end flat and staple or toothpick your choice