Pulut Panggang is a kind of traditional kueh made from cooked glutinous rice, flavoured with some coconut milk, stuffed with some savoury fillings and wrapped in banana leaves. If i'm not wrong, there are also some other versions of pulut panggang from elsewhere that comes with meat like fish and will be grilled over roasted fire till cooked. However, most of the pulut panggang that we find in stalls nowadays are usually comes with a simple pre cooked savoury fillings which is just as tasty. This is one simple version that i made, comes in 'sushi' roll form. I've made sushi 2 times, still learning ..so i thought maybe i can make these into rolls too since i have the roasted seaweed sheet and the sushi bamboo mat at home. okay, maybe now the pulut panggang doesnt look that traditional... err..not that important, right?
|without the top garnishing|
|with top garnishing|
Recipe ( with reference from Baking Diary and Awayofmind )
makes 2 'sushi' rolls
Ingredients to make glutinous rice:
150gm glutinous rice, soaked for 4 hours and drained.
|blue pea flowers|
150ml coconut milk
1 tsp salt
Ingredients for filling
100gm grated coconut
50gm dried prawns, chopped coarsely
2 cloves garlic
1/2 tbsp coriander powder
1 lemongrass, white parts
1/2 tsp salt
1/2 tsp sugar
some cooking oil
2 pieces roasted seaweed
Frying the fillings:
1. Dry fry the coconut grated till they turn lightly brown. Set aside. Pound shallots, garlic, turmeric and lemongrass and saute them with oil in wok, add in the dried prawns and saute all till aromatic. Add in the pre fried grated coconut , taste and season them with sugar and salt. Pour in the water and fry the fillings till dry. Remove and let cool.
1. Mix all glutinous rice with 2/3 of the coconut milk and steam on high heat for 15 minutes. Fluff up the rice. Pour in the remaining coconut milk and put back to steam for further 15 minutes or till cooked. Remove from fire and let cool.
2. For rice wrapped outwards : Using a sushi roll mat, place one piece of roasted sea weed, with rough side facing up. Spread some glutinous rice over seaweed sheet , press them lightly on the seaweed sheet and flip them over. PLace some fillings across the center of the seaweed sheet and with the help of the sushi bamboo mat, roll them up like sushi. With a sharp knife, trim the edges and cut the roll into pieces. Garnish the top with some fillings.
3. For rice wrapped inwards : Using a sushi roll mat, place one piece of roasted seaweed, with rough side facing up. Spread some glutinous rice over seaweed sheet, press them lightly on the sheet, leaving about probably 1/2" on one side of the edge. Spread the fillings across the center of the seaweed sheet and roll up.
With a sharp knife, trim the edges and cut the roll into pieces.
I am submitting this to the Aspiring Bakers #12- Traditional Kueh ( October 2011 ) hosted by Small Small Baker and also Muhibbah Malaysia Monday Event hosted by 3 hungry tummies