Asian Dishes - Pulut Panggang Recipe

Craving authentic Asian food recipes that bring a taste of tradition right to your kitchen? Look no further! Today, we're diving into the delightful world of Pulut Panggang, a truly irresistible Bruneian delicacy that's as fascinating to make as it is delicious to eat. If you're searching for easy Asian meal ideas or want to explore Asian dish ideas beyond your usual takeout, this recipe is a fantastic choice.
Pulut Panggang is a savory grilled glutinous rice roll, often filled with a spicy, aromatic coconut-shrimp (or sometimes fish) sambal, all lovingly wrapped in banana leaves. The grilling process imparts a smoky fragrance and a beautiful char, making each bite an explosion of flavor and texture. It's a beloved snack or light meal across Brunei, Malaysia, and Indonesia, perfect for those eager to delve into easy Asian cooking. While it might seem intricate, we've broken down this easy Asian cuisine recipe into simple, manageable steps, ensuring even beginners can master this traditional Malay kuih recipe. Get ready to impress your taste buds and your friends with one of the best Asian dinner recipes easy to follow, bringing the vibrant flavors of Southeast Asia to your table!

Ingredients

• 2 cups glutinous rice (sticky rice), soaked for at least 4 hours or overnight
• 1 cup thick coconut milk
• 1 tsp salt
• 1 pandan leaf, knotted (optional, for fragrance)
• Rempah Udang (Spicy Coconut Shrimp Filling) Ingredients
• 1 tbsp cooking oil
• 200g small fresh shrimp, peeled, deveined, and finely chopped (or minced fish for a variation)
• 1/2 cup grated fresh coconut, toasted until light golden
• 1/4 cup thick coconut milk
• 1 tbsp tamarind paste, mixed with 2 tbsp water, strained (or 1 tbsp lime juice)
• 1 tbsp palm sugar (gula melaka), finely chopped, or brown sugar
• 1/2 tsp salt, or to taste
• For the Spice Paste (Blended Smoothly):
• 5-7 dried chilies, soaked in hot water until soft, deseeded (adjust to spice preference)
• 5 shallots, peeled
• 2 cloves garlic, peeled
• 1 inch fresh ginger, peeled
• 1 inch galangal, peeled
• 1 stalk lemongrass (white part only), thinly sliced
• 1/2 tsp belacan (shrimp paste), toasted (optional, for authentic flavor)
• Banana leaves, cut into 8x10 inch rectangles, softened over low heat or briefly dipped in hot water

Directions

1. Steam the Rice: Place the drained rice in a steamer basket lined with a clean cloth or parchment paper. Steam for 20-25 minutes until the rice is partially cooked and translucent.
2. Infuse with Coconut Milk: While the rice is steaming, gently heat the coconut milk with salt and the knotted pandan leaf (if using) in a saucepan over low heat. Do not boil. Stir until the salt dissolves. Remove the pandan leaf.
3. Combine & Steam Again: Transfer the partially cooked rice to a large bowl. Pour the warm coconut milk mixture over the rice and stir well to ensure every grain is coated. Let it sit for 10-15 minutes to absorb the liquid.
4. Final Steam: Return the rice to the steamer and steam for another 15-20 minutes, or until the rice is fully cooked, tender, and sticky. Fluff with a fork and set aside to cool slightly.
5. Rempah Udang (Spicy Coconut Shrimp Filling) Step-by-Step Instructions
6. Prepare Spice Paste: Blend all spice paste ingredients with a splash of water until very smooth.
7. Sauté Spice Paste: Heat the cooking oil in a wok or frying pan over medium heat. Add the blended spice paste and sauté for 8-10 minutes, stirring constantly, until fragrant and the oil separates (pecah minyak). This is crucial for depth of flavor.
8. Add Shrimp & Coconut: Add the finely chopped shrimp to the paste and cook until it turns pink. Stir in the toasted grated coconut, coconut milk, tamarind juice (or lime juice), palm sugar, and salt.
9. Cook Filling: Continue to cook over medium-low heat, stirring frequently, until the mixture thickens and is relatively dry. This can take 10-15 minutes. The filling should be moist but not wet, as excess moisture will make the rice rolls soggy. Taste and adjust seasoning as needed.
10. Cool: Remove from heat and let the filling cool completely.
11. Pulut Panggang Assembly & Grilling Instructions
12. Prepare Rice Portions: Divide the cooled glutinous rice into 12 equal portions.
13. Prepare Filling Portions: Divide the cooled Rempah Udang filling into 12 equal portions.
14. Form the Rice Base: Take one portion of glutinous rice. On a clean surface or a piece of plastic wrap, flatten it into a rectangle (about 3x4 inches) or an oval.
15. Add Filling: Place one portion of the Rempah Udang filling in the center of the flattened rice.
16. Roll the Rice: Carefully roll the glutinous rice around the filling, shaping it into a compact cylindrical log. Ensure the filling is fully enclosed.
17. Wrap in Banana Leaf: Place a rice log onto a softened banana leaf rectangle. Roll the banana leaf tightly around the rice log, tucking in the ends to create a neat parcel. Secure the ends with toothpicks or by folding them under. Repeat for all pieces.
18. Grill the Parcels: Heat a grill pan, charcoal grill, or a non-stick pan over medium heat. Place the banana leaf parcels on the hot surface.
19. Cook Until Fragrant: Grill for 5-7 minutes on each side, or until the banana leaves are slightly charred and fragrant, and the rice rolls are heated through. The charring of the banana leaf imparts a wonderful smoky aroma to the rice.
20. Serve: Remove from heat, unwrap the banana leaf, and serve warm.