Pulut Panggang is one of my favourite kueh. It is different from the usual nyonya kuehs texture because of its filling, the fragrance and favourful filling makes me want to eat more of it.
When I eat kuehs, I always remember the days I was living in Penang, the day living with parent and grandparent. If the kuehs carry so much memories in our life, we should pass on the fragrant of it to our next generation, let them remember and one day they will recall the life they had together with us.
I bought the banana leave from the day SSB anounced the theme for the month, wanting to make Pulut Panggang, the need of blending the spicies and stir-fry the filling, then steaming the glutinous rice make the recipe looks time consuming. I wait, and wait until the banana leave wither, I told myself, let do it. This morning, taking pockets of time, in and out of kitchen as Gabriel is with me at home. Juggling his needs for me and the food in the kitchen, finally, all over and I tell you making Pulut Panggang is easier then I thought.
Recipe adapted from Hot Favourites Kuehs & Pastries (No more failed recipes)
300g glutinous rice
50ml thick coconut milk
1 tsp salt
2 pieces pandan leaves
16 pieces banana leaves (12x15cm)
150g dried shrimps, chopped
200g grated coconut
1 tsp salt
1/2 tsp sugar
1 tbsp coriander seed powder
2 tsps pepper
1 piece lemongrass
3 pieces candlenut (omitted)
2 cloves garlic
5 cloves shallots
1. Rinse glutinous rice. Soak in water for 1 hour and drain well. Steam glutinous rice for 20 mins. (I soaked overnight)
2. Mix coconut milk and salt together. Slowly pour coconut milk onto glutinous rice. Add pandan leaves and steam still cooked. The glutinous rice should be soft. Set aside.
3. Blend ingredients C into paste.
4. Fry grated coconut in a dry wok till fragrant. Set aside. Heat 3 tbsps of oil, and fry ingredients C paste till fragrant.
5. Add pepper and coriander seed powder, mix well. Add chopped dried shrimps, grated coconut, salt and sugar and 150ml of water, fry till almost dry. (Remember to taste before adding salt, as some dried shrimps is much salty then the others) Divide filling into 16 equal portions.
6. Rinse banana leaves and heat over dry pan till soft (Rinse with hot water it will soften as well)
7. Spread 1 tbsp (or more) of cooked glutinous rice over the banana leaf, follow by filling, then press tight and roll it up to form a cylinder. Use toothpicks to secure the ends.
8. Grease a flat based pan. Place wrapped glutinous rice on the pan, and grill over low heat till fragrant.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.