Pulut Panggan 香燒糯米飯

Watched the soap opera "The Little Nyonya" with mom till 2am last night.
The 80-year-old mama eating Pulut Panggan made me crave!

The spicy savory stuffing combined with the fragrant chewy glutinous rice.
I am officially hungry now..

Pulut Panggan Recipe

Ingredients:
1. glutinous rice - 450g
2. coconut milk - 250ml
3. fine dried shrimps - 50g
4. shredded coconut - 1/2
5. banana leaves - some

Spices:
1. garlic cloves - 5
2. shallots - 5
3. candlenuts (石古仔) - 3
4. red chillies - 2
5. ginger cekur (沙姜) - 1 small piece

Seasoning:
1. pepper - 1/8 tsp
2. sugar - 2 tbsp
3. salt - 1/2 tsp


Method:
1) Soak glutinous rice in water for at least 5 hours. Remove and drained. Spread on a steaming stray, pour in coconut milk and mix well. Steam over high heat for about 45 minutes until thoroughly cooked. Remove from heat and leave to cool.

2) Rinse the dried shrimps and drain well. Saute with a little hot oil until golden in color. Remove and keep aside.

3) Pound all spices and seasoning until finely paste. Heat up 2 tbsp of oil, stir fry the pounded spices over medium heat till fragrant. Add in pre-fried dried shrimps and stir until aromatic. Remove and leave to cool.

4) Cut the banana leaves into 5X8cm pieces. Blanch in boiling water for a while. Dish up and pat dry. Brush with a little cooking oil.

5) Place some cooked glutinous rice on a piece of banana leaf. Stuff with dried shrimps and wrap with banana leaf. Thread both ends with wooden skewers. Lastly, bake in a preheated oven at 150C for 15 minutes until fragrant and slightly burn. Remove and serve.