Pulut PanggangGrilled Sticky Rice Parcels

Name: Pulut Panggang (Grilled Sticky Rice Parcels)
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Brunei
Ingredients: 450 g Glutinous Rice (rinsed); 350 ml Coconut Milk; 5 g Salt; 2000 ml Water; 60 g Dried Shrimp (crushed); 100 g Shallot (finely chopped); 15 g Garlic (crushed); 50 g Chili Paste; 15 g Palm Sugar; 120 ml Coconut Milk; 25 ml Vegetable Oil; 8 pcs Banana Leaf (whole)

Pulut panggang are grilled banana-leaf parcels of sticky rice, often with a savory filling. This version uses dried shrimp, chili, shallot, garlic, palm sugar, and coconut milk.

Prep

40m

Cook

45m

Serves

Estimated

Nutrition

Per serving

847kcal

Calories

20g

Protein

36g

Fat

114g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

450g
Glutinous Rice (rinsed)
350ml
Coconut Milk
5g
Salt

Steam

2l
Water

Filling

60g
Dried Shrimp (crushed)
100g
Shallot (finely chopped)
15g
Garlic (crushed)
50g
Chili Paste
15g
Palm Sugar
120ml
Coconut Milk
25ml
Vegetable Oil

Wrapping

8pcs
Banana Leaf (whole)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Bring the water to a boil in a steamer. Steam the glutinous rice until partly tender.
02
Mix the rice with the coconut milk and salt, then steam again until fully cooked and sticky. Cool until safe to handle.
03
Heat the vegetable oil over medium heat. Cook the shallot until softened, then add the garlic and stir until fragrant.
04
Add the dried shrimp, chili paste, palm sugar, and coconut milk. Cook until thick and no longer wet.
05
Soften the banana leaves over heat. Spread rice on each piece, add filling, and fold into tight parcels.
06
Grill over medium heat, or bake at 200°C (392°F), until the leaves are lightly charred and aromatic.
07
Serve warm.

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