Ingredients for Glutinous Rice:(A)
300 gm glutinous rice,washed soaked for 4 hours or overnight and drained
1/2 can coconut milk or 200 ml
1 tsp salt
2 pieces pandan leave(screwpine leave)
Filling:(B)
2 tbsp sambal-belacan-paste
4 tbsp dried shrimp,soaked and chopped fine
1 1/2 cup white grated coconut or more
1 tsp chicken granulated powder
1 tbsp sugar
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16-18 pieces softened banana leaves (20 cm x 15 cm)
some toothpick
1: Prepare steamer with water with high heat.Combine all ingredients (A) in a steaming tray or deep plate until cooked,about 45 minutes.
2:Remove and fluff up the rice,set aside.Divide into 16-18 parts.
3:Heat skillet or pan at medium heat with sambal-belacan-paste,chopped dried shrimp,grated coconut and all the seasoning .Sauteed and mix well until fragrant.Check the seasoning and dish out.
4:Shape 1 part of glutinous rice into a prepared cut rectangle on the banana leaf.Scoop 2 tsp filling in the center,roll up tightly in banana leaf.Pierce both end with toothpick.Trim some excess banana leave if necessary.
5:Grill and serve.
6 comments :
i used to have this for breakfast or snacks in m'sia...really good!
--adel
I love pulut panggang but so far only made it once. Maybe with my sisters here I should make some so they can help me to eat :)
Much like those dumplings/Zongzi we eat at dragon boat festival...
Angie's Recipes
I love pulut panggang. This is simply the best and I can easily eat 4 of this.
Eaten this but did not know the name....oops!
Hmmm... at least now I know.
sofood:
thanks for dropping by:) hope to see you again:)
Icook4fun:
oh yes,I remember you make this snack long time ago..I'm sure your sister will honor to help you to finish this snack:)
Angies:
I guess you can said this snack like zongzhi but actually this snack is much much easier to make than zongzhi,atleast don't need the kungfu to wrap the banana leave..
Jo:
eat 4 ?? hmmmm I must try too..
tigerfish:
now you can eat this anytime in singapore..I bet the one sell taste better!!
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