Malaysia

Pulut Panggang

Name: Pulut Panggang
Total time: 50 min
Yield: 8 pieces
Cuisine: Malaysia
Ingredients: 300 g Sticky rice; 60 g Dried shrimp; 80 g Grated coconut; 200 ml Coconut milk; some of each Chili paste & shallots; several Banana leaves

Grilled sticky rice rolls with spicy filling

Pulut panggang are sticky rice rolls wrapped in banana leaves and grilled over charcoal.

The filling of spiced fried dried shrimp and coconut gives them their savoury character.

Servings8 pieces

Time50 min

LevelMedium

Ingredients

Sticky rice300 g
Dried shrimp60 g
Grated coconut80 g
Coconut milk200 ml
Chili paste & shallotssome of each
Banana leavesseveral

★ = available authentic in the Asia Boutique

Preparation

Steam the sticky rice in coconut milk.
Fry shrimp, coconut and chili paste into a filling.
Flatten the rice and top with the filling.
Wrap into rolls in banana leaves.
Grill over charcoal until fragrant.

Make it original

Sticky rice and dried shrimp are in the Asia Boutique.

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