Malaysian Recipes

PULUT PANGGANG - COCONUT SHRIMP ROLLED IN GLUTINOUS RICE

Pulut panggang is a Malay or Nonya cuisine literally translated as “grilled glutinous rice”. It can be commonly found in the night market of Singapore and Malaysia. In Sarawak, the Pulut panggang is “kosong” meaning “no filling” whereas depending on which part of Malaysia that you are visiting, the fillings can range from dried desiccated coconuts to beef floss to shrimp floss. Traditionally, the glutinous rice was wrapped in banana leaves and grilled over the charcoal stove.

"Pulut udang" has spicy coconut shrimp filling rolled inside steamed glutinous rice, wrapped in banana leaves and barbecued. It is a traditional Malay recipe. It is also known as "pulut panggang". Other variations include "pulut lepa" which could have fish instead of shrimp or also "pulut bakar" which is sweet glutinous rice wrapped in a similar fashion but has no filling inside.

This special Malay food is very filling and usually served at teatime. Nowadays a piece of pulut udang would sell for at least 50 sen each by hawkers at the roadside or pasar malam (night market).

It is good eaten hot, fresh from the charcoal fire. A typical housewife would not be bothered to make it herself for her own family because it is time consuming and also tedious to make. As usual, the same goes with all the good things.Besides using the charcoal,this special coconut shrimp rolled in glutinous rice (Pulut Panggang) can also be barbecued in an ordinary oven or grilled above gas fire.

Ingredients 
A
600g Glutinous rice (soak for 3 hours)-600g  
  
B (blended together)
Shallots-150g
Lemongrass-2stalks 
Galangal-4slices 
Red chilies (can increase the chilies if like spicy)-160g
Fried shrimps-100g 
Belacan-1/2pcs 
Salt-2tsp
Sugar-1tbsp
Coconut milk-800ml
  
C
Shredded coconut (fried)-1/2pcs
Salt-1tsp  
Sugar-2tbsp
Banana leaves for wrapping

Wrapping:

Banana leaves (cut into 20 cm by 15 cm rectangles and smoked to make them soft for folding)
Lidi (the back bone of coconut leaves), cut into 5 cm long, sharpened at both ends for easy insertion through the leaves. If you cannot get lidi, you can use normal stapler pins to secure the ends.

Methods:

Strain the soaked rice. Wash once and strain again.
Put in a round container and steam for about 15 minutes over high fire.
Remove the container and sprinkle coconut cream and a little salt over the rice.
Mix well
Steam again for another 5 minutes.
Remove to cool.

To make the filling:

Pound chilies, onion and lemon grass finely
Heat 2 tablespoon of cooking oil in a pan or wok
Saute the pounded ingredients till fragrant.
Throw in grated coconut, tamarind apple and shrimps.
Cook for another 3-5 minutes over medium fire.
If it becomes too dry, add a little water.
Add salt and sugar to taste.

To wrap pulut udang:
Take a piece of banana leaf
Wipe with a piece of clean cloth
Make sure the rice is placed on the "outside" of the leaf, otherwise you will not be able to fold it.

Place 2 table spoon of rice, flatten it to receive the filling.
Get a teaspoon of the filling and put on top of the rice.
Roll the banana leaf.
Flatten both ends of the leaf and secure them with lidi or staple them.
Trim excess leaves with scissors leaving only 2 cm after the lidi or staple.
Grill over charcoal fire until the leaves wilt. Brush with oil. Flip to the other side.
Grill again. If you use an oven instead, use medium heat and bake or grill for not more than 10 minutes for each side.