Authentic Malaysian Glutinous Rice Wrap

Authentic Malaysian Barbecue Glutinous Rice

There are many ways to cook rice and one of them is wrapping the rice in banana leaf. It can be that simple. But since the rice is going to be wrapped in a piece of banana leaf, might as well stuff the rice with some flavoured paste. Banana leaf has been used in cooking throughout South East Asia. Not for eating but as a medium to cook food. It is an excellent wrapper as the thick banana leaf helps to retain the heat and moisture of the food being cook in it. It does not burn easily and emits a beautiful scent when the leaf is heated.

Pulut Panggang

One popular glutinous rice cuisine that utilizes the banana leaf as a wrapper is the Pulut Panggang. Translated means barbecue glutinous rice. At home, instead of using the grill to barbecue, I use the pan to pan fry the wrapped glutinous rice. It is easier, cleaner and faster that way. The first thing I do is to soak the glutinous rice over night. And cook the rice in the morning by way of steaming. Add some coconut milk into the water to improve the flavour. Before using and cutting up the banana leaf, it has to be blench in hot water to soften the leaf. Or else it is going to be too brittle to work with.

Pulut Panggang with Prawn Chilli Paste

Cut the banana leaf into six inch squares and on the leaf place two spoonful of the cooked glutinous rice in a long strip. On the rice place some prawn chilli paste. I like the SingLong brand prawn chilli paste which is sold in T&T Supermarket. I sometimes cook the prawn chilli paste with dried shrimps, dried chillies and shredded coconut. Anyway, once the rice is ready, just wrap it up by rolling the banana leaf. The next thing to do is to barbecue or pan fry the wrapped glutinous rice.