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How to make Pulot Panggang

I have posted a recipe for this popular street food snack from Malaysia a while ago. Here is the video tutorial, and I have made some minor changes to the recipe too. This Pulot Panggang uses the sambal paste with lemongrass, freshly grated coconut, and do check out the recipe for more details.

Pulot Panggang


300 g Glutinous Rice, soaked overnight and drained
120 to 150 ml Coconut Milk
1 tsp Sea Salt

120 grams Shrimp Floss With Lemongrass Sambal (recipe)
150 grams Grated Coconut (How To grate Coconut)
3 to 4 Tbsp Sambal Paste With Lemongrass (recipe)
Sugar, to taste
Sea Salt, to taste

15 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned


Combine soaked glutinous rice with salt, and steam over high heat for about 20 minutes. Then mix in the coconut milk and steam for another 10 minutes or until the rice are fully cooked.

Prepare the filling: Add grated coconut in a preheated pan and fry over moderate heat for about 5 to 6 minutes. Then mix in the shrimp floss and stir until well mix. Gradually add in the sambal paste and stir until the filling mixtures are fragrant, dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Pan grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.


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