Grilled Sticky Rice Rolls

Name: Grilled Sticky Rice Rolls (Pulut Panggang)
Prep time: 2 h
Cook time: 1 h 50 min
Total time: 3 h 50 min
Yield: To make 12–16 rolls
Ingredients: 1 tsp ground coriander; 5-cm/2-inch stem of lemon grass, outer leaves discarded, chopped; 1 tsp sugar; ½ tsp salt; 112 g/4 oz/½ cup, firmly packed freshly grated coconut (peel off the brown skin before grating); 4–5 shallots, sliced; 2 dried red chillies, soaked in hot water until soft; 56 g/2 oz dried shrimps, soaked in hot water for 10 minutes, then drained; 900 ml/just over 1½ pints/4 cups coconut milk; ¼ tsp salt; Banana leaf (for wrapping) or aluminium foil; Banana leaf (for wrapping) or aluminium foil; 450 g/1 lb/2 cups glutinous rice, soaked for 2–4 hours; 2 tbsp peanut oil

Pulut Panggang

Preparation info

To make
12–16
rolls

Difficulty
Easy
Ready in
4 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Ingredients

450 g/1 lb/2 cups glutinous rice, soaked for 2–4 hours
900

Spicy

Method

Put all the ingredients for the filling, except the grated coconut, into a blender and blend until smooth. Transfer this paste into a non-stick frying pan and cook it, stirring all the time, for 4 minutes. Remove it from the heat and mix in the grated coconut. Adjust the seasoning and leave to cool.

Steam the rice for 10 minutes, then put it into a bowl and stir in the coconut milk. Cov